Gâteau Invisible Aux Pommes

This is an invisible apple cake. Invisible because the apples are sliced so thin, that when they’re baked with the custardy batter, they seem to disappear into the cake. It’s more fruit than cake, and absolutely delicious – what will the French think of next?

• 2 1/4 to 2 1/2 pounds of Granny Smith apples
• juice of half lemon
• 2 tablespoons butter, melted
• 3/4 teaspoon kosher salt
• 2/3 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/2 cup milk
• 2 tablespoons apricot preserves
• confectioner’s sugar (optional)

1. Grease a 9″ x 5″ loaf pan and line the bottom and two longs sides with parchment paper, set aside.
2. Peel and core apples, slice them 1/8″ thick. Place them into a large bowl and toss with lemon juice. Preheat oven to 375º.
3. In a medium bowl mixed melted butter with salt and sugar. Add the eggs and vanilla, them the flour. Whisk in the milk. Pour batter over the apples, and stir well to coat.
4. Fill prepared pan with the batter coated apple slices. Tap the loaf pan on the counter a few times to get rid of any air bubbles.
5. Bake for 60 to 70 minutes, testing with a toothpick. Warm up the apricot preserves and brush on the top of the cake. Let cool completely in the pan on a wire rack. Dust with confectioner’s sugar if desired.