When taking GLP1 meds, we still need to make a cake every now and then for a family event, entertaining friends for supper, or a holiday. I prefer light fruity desserts. This recipe is low sugar so I do not bother swapping it out for Splenda, but you may if you prefer that option.
This Invisible Apple Cake, known in France as a Gâteau invisible aux Pommes, is a simple and elegant custard cake with layers of very thin apple slices. It is truly delicious with a lovely fresh flavor. The apples simply melt into a thick custard.
Ingredients
Vegetable cooking spray
3 large eggs
2/3 cup whole milk - 150 ml
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup flour - 60 grams
1/3 cup powdered sugar - 60 grams
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 pounds apples, peeled, cut in half and cored - about 5 apples
Sliced almonds
Instructions
Preheat oven to 350˚F. Spray a loaf pan with vegetable cooking spray and line with parchment paper. It makes it easier if you crumble the parchment first or cut the corners so they overlap in pan.
In a large bowl, whisk together the eggs, milk, butter and vanilla. Mix in the flour, sugar, baking powder, cinnamon and salt until the batter just comes together. Batter is fairly thin.
Peel core and very thinly slice the apples using a mandoline or knife. Add to the bowl and gently mix to coat all the slices in batter.
Transfer the apples to the prepared loaf pan, a few at a time, flattening out the slices. Pour any remaining batter into the pan. Evenly scatter the top of the cake with the almonds.
Bake until golden brown around the edges and a toothpick comes out clean, 50 to 60 minutes. Let cool fifteen before removing from pan. Chill and slice to serve with freshly whipped cream and a few berries or drizzle of caramel.
