Invisible Apple Delight This delightful cake showcases the natural sweetness of apples, creating a light and airy dessert that is perfect for any occasion. Ingredients 1 ½ lb apples choose sweet ones like fuji, honeycrisp, ambrosia, pink lady 3 large eggs 6 tbsp sugar 1/2 cup milk any kind 1 tbsp unsalted butter melted 3/4 cup all-purpose flour 1/3 cup sliced almonds powdered sugar for topping Instructions Peel the apples and slice them very thinly, about 2 mm thick. Preheat the oven to 350F. Line an 8 inch by 4 inch baking loaf pan with parchment paper. In a large bowl, whisk the eggs and sugar together until they turn pale yellow. Add the milk and melted butter, mixing until smooth. Sift in the flour to keep the batter light, using a mesh strainer if you don't have a flour sifter. Add about a third of the flour into the strainer, hold it over the bowl with the batter, and tap the side of the strainer to let the flour sift through. Repeat this process with the remaining flour and whisk until the batter is smooth. Fold in about half of the sliced apples into the batter, ensuring to separate any slices that are stuck together. Use a rubber spatula to stir the apples until they are all coated in batter. Add in the remaining apples and stir until all slices are thinly coated. Spoon the apple mixture into the prepared loaf pan, trying to arrange the apples so they all face the same direction. Pour any leftover batter over the top of the cake, scraping the bowl with a spatula to get every last bit. Sprinkle the sliced almonds over the top of the cake. Place the loaf pan in the middle section of the oven and bake for 40 minutes. If the top starts to brown too much, cover it lightly with a foil tent and bake for an additional 10-20 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool to room temperature, then place it in the fridge to set overnight. Before serving, remove the cake from the fridge and dust with powdered sugar. Slice with a sharp knife and enjoy!