Ingredients:

for a 20 cm cake tin

• 100 g milk
• 75 g flour
• 50 g sugar
• 6 apples
• two eggs
• juice and zest of one lemon
• half a sachet baking powder

Preparation:

How to make Cyril Lignac’s Invisible Apple Cake inratable
The apple cake is very easy to prepare, first peel the apples and cut them into very thin slices, if you have a mandolin, use that too.
Grate the lemon zest and set aside, then use the juice to season the apples so they don’t blacken.
Preheat oven to 180 degrees.
Place the eggs and sugar in a bowl and whisk until light and fluffy.
Then add the milk and stir.
Finally, add the flour, baking powder and grated lemon zest, and work all the ingredients together until you have a fairly liquid paste.
Dip the apples in the batter and gently toss to combine with the mixture.
Pour everything into a parchment-lined baking tray and level it well.
Bake the Cyril Lignac Invisible Apple Cake and leave it to bake for around 35 to 40 minutes, always doing the toothpick test to make sure the dessert is cooked through from the inside.
When the apple cake is ready, leave it to cool and finish with a pinch of powdered sugar.