Invisible apple cake is my new favorite dessert!🍎✨ I couldn’t miss an opportunity to dress up this simple yet decadent sweet. I added dehydrated strawberry dust, salted dark miso whip, orange brown butter sablé, and edible flowers. I actually drew inspiration for this dessert from the apron itself—@hedleyandbennett’s dreamy new collab with @loveshackfancy 🤍 It’s romantic and feminine which made me want to create something equally delicate and unexpected! There’s nothing that makes me feel more special than slipping on a cute apron and baking the day away! #HedleyandBennett #LoveShackFancy Recipe Below: Invisible Apple Cake 🍎 Ingredients:
7–8 apples (Honeycrisp, Fuji, or Pink Lady)
90g butter
140ml whole milk
1 vanilla bean or 1 tsp paste
115g flour
1¼ tsp baking powder
Zest of 1 orange
⅛ tsp nutmeg
½ tsp kosher salt
5 eggs
115g granulated sugar Turbinado sugar (for topping) Directions: 1. Preheat oven to 375°F. Butter a 9x5 loaf pan + line with parchment. 2. Heat butter, milk & vanilla in a small pot ‘til melted. Let cool. 3. Sift flour, baking powder, nutmeg & salt. Whisk in zest. 4. Beat eggs + sugar until fluffy (2 min on high speed). 5. Slowly mix in dry + wet ingredients until smooth. 6. Peel + thinly slice apples (mandolin works best). 7. Fold apples into batter and layer into pan, pressing down gently. 8. Sprinkle with turbinado sugar. Bake 1 hr 20 mins, cool completely before slicing.