What a lovely discovery! A cake that doesn’t look like much at first glance but is quite simply excellent, as well as being extremely easy and quick to make. I discovered the invisible cake recipe on the blog Eryn folle cuisine. The name caught my attention… and you’re probably wondering why it’s called that? Quite simply because the fruit absorbs almost all of the batter. It’s actually a fairly low-calorie cake, very fruity and incredibly melt-in-the-mouth, a little reminiscent of a flan or a clafoutis.
Eryn’s recipe suggests dividing the batter in 2, putting the apples in one half and the pears in the other. I only made one batter and put all the fruit in it. In fact, I used what I had to hand, apples and pears, but you could just as well make a 100% apple or 100% pear cake 🙂
A big success for this cake, which I can’t wait to make again! So here’s the recipe 🙂
Ingredients & preparation
1 component · Complete recipe
Cake
Ingredients
- 3 or 4 apples
- 3 or 4 pears
- 2 eggs
- 100 ml (3.4 fl oz) whole milk
- 70 g (2.5 oz) plain flour
- 50 g (1.8 oz) sugar
- 20 g (0.7 oz) melted butter
- 1 sachet baking powder
- 1 tablespoon vanilla extract
- 1 pinch of salt
Instructions
1
Preheat the oven to 190°C / 375°F.
2
Beat the eggs with the sugar and vanilla.
3
Add the melted butter and milk, then finally the baking powder and flour.
4
Mix the batter well.
5
Peel and core the apples and pears, then slice them into very thin rounds. Add the fruit slices to the batter as you go.
6
Butter and flour a tin of about 20 cm (7.9 in) in diameter, pour in the batter and smooth the surface.
7
Bake for approximately 40 minutes.
8
Once out of the oven, leave the cake to cool before unmoulding, then refrigerate for a few hours before serving!
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