MAISON DE KENNEDY

Gâteau Invisible aux Pommes

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — ~2 hrs (incl. bake + cooling) · Serves 8–10

Ingredients

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Cinnamon
• ⅛ tsp Nutmeg
• ¼ tsp Salt
• 2 tbsp Unsalted Butter — melted
• ½ cup Whole Milk — room temperature
• 1 tsp Vanilla Extract (or Vanilla Bean Paste)
• 3 large Eggs
• ⅓ cup Granulated Sugar
• 2 lb Granny Smith Apples (~5 medium/large)
• Juice of ½ fresh Lemon

Method

1. Prepare the pan: Preheat oven to 350°F (175°C). Generously grease a loaf pan with butter.
2. Slice the apples: Peel and thinly slice apples (2–3 mm) using a mandoline.
3. Brighten the apples: Toss slices with lemon juice to balance sweetness and prevent browning.
4. Mix dry ingredients: Whisk flour, baking powder, cinnamon, nutmeg, and salt.
5. Combine wet ingredients: Whisk melted butter, milk, and vanilla.
6. Beat eggs + sugar: Mix until pale and frothy (1.5–2 min on medium).
7. Bring batter together: Add half dry mix → wet mix → remaining dry. Do not overmix.
8. Fold in apples: Coat all slices evenly.
9. Build the cake: Layer apples into tin, pressing gently to avoid air pockets. Smooth top. For an elevated presentation, place the top layer in a uniform pattern.
10. Bake: 70 minutes, or until golden and a toothpick comes out clean.
11. Cool: Rest 45–60 minutes in pan, then unmold.
12. Serve: Best chilled. Dust with icing sugar. Warm version pairs beautifully with caramel + ice cream.

Notes

• Better chilled: Warm is tasty, but chilled is exceptional — silky and sliceable.
• Spices to taste: I prefer a lighter hand so the apple leads.
• Lemon for balance: Helps when apples aren't tart enough.
• Apple quantity: 5 medium/large Granny Smiths filled the tin perfectly.
• Avoid air pockets: Press apples firmly and tap tin on counter.
• Cooling time: Unmold at 45 minutes if it feels sweaty.

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