invisible apple cake

1 tablespoon unsalted butter, softened

5 medium apples (1 lb, 4 oz /575 grams)

Zest and juice of one lemon

4 large eggs

1 cup granulated sugar

Beat until frothy

1 stick/8 tablespoons unsalted butter, melted

3 tablespoons whole milk ricotta

1 teaspoon kosher salt

1 ½ cup cake flour, sifted

1 teaspoon vanilla powder (extract can be subbed)

1 teaspoon baking powder

½ teaspoon baking soda

Confectioner’s sugar, for garnish

Preheat the oven to 350 degrees.

Grease and parchment line a 9- or 10-inch springform pan.

Peel and thin the apples very thin on a mandoline into a medium bowl.  Zest the lemon and set the zest aside.  Juice the zested lemon and pour all over the sliced apples.  Mix to coat.  Set aside.

In a large bowl, beat eggs with sugar until very frothy with a handheld electric mixture, two minutes.

Add butter, ricotta, salt and lemon zest and mix again until combined.

Sift in cake flour and fold to combine.

Mix in the sliced apples into the batter and work the batter in and around the slices to ensure all the apples are coated in batter.

Pour batter into the pan and using a spatula, spread the batter evenly.  Tap on the counter a few times and place in the oven for 45 minutes.

Allow to cool in the pan and cover with confectioner’s sugar.