Gâteau Invisible (Cook’s Illustrated)

We’ve been making this apple cake throughout the fall, but it gets eaten so quickly, I never get a chance to take a photo! We brought it to a few Sukkot meals we were invited to, and it was a hit every time.

On this most recent occasion, we brought it to a Hanukkah party. I’ve used various apples, but this time, I bought Granny Smith (as suggested in the recipe). One interesting note: these apples are imported from the USA or NZ, and there isn’t any commercial production in Ontario, due to Granny Smith’s needing a longer and warmer growing season. Something to keep in mind when trying to buy Canadian.

Compared to the Serious Eats’ invisible cake, there’s no fussing around with layering and shingling. Do spend some time to figure out the right setting on your food processor’s slicing disc (if it’s adjustable). For my Breville, to get apples that are 1/10 of an inch thick, it’s around the 2 1/3 mark.

I’ve skipped making the whipped cream every time, as I don’t feel it’s necessary. This cake is such a pure expression of cooked apple, and the texture and flavour is so delicious, that I don’t feel the need to embellish it in any other way. Highly recommended.