Flourless Apple-Caramel Cake (5 - Hour Cook Time)

Recipe by YiayiaMouse
READY IN: 5hrs 30mins




  • Slice all peeled and cored apples thinly. (Not PAPER thin, though.) Keep each apple’s quantity separated for assembly.
  • In a heavy saucepan over medium heat, bring 1 cup of sugar and the water to a simmer, scraping the sides down to dissolve all sugar granules.
  • Simmer the syrup for 8 minutes, swirling the pan (don’t stir!) and wiping down the sides to ensure even browning.
  • Pour caramel into a 2-quart ceramic soufflé pan (or the like), swirling the caramel around the bottom and up the sides of the dish.
  • Allow the caramel to cool, and harden, in the dish for 10 minutes.
  • Preheat oven to 250.
  • Arrange a layer of apples on the caramel in overlapping circles, using one apple’s quantity.
  • Sprinkle this layer with 1 teaspoon of sugar and some orange zest.
  • Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay . NOTE: Assembling each layer/circle in the opposite direction will make the cake more stable when slicing and plating.
  • Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.).
  • Bake 5 hours. A skewer inserted should come out clean.
  • Allow the cake to cool completely, then refrigerate for 2 hours.
  • Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.
  • Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.