A light, melting and fruity dessert by Cyril Lignac 
This invisible apple pie takes its name from the thin slices of apples
that melt in the dough, creating an airy and delicate result.
Why we love this Ultra Light Cake
: Little Batter, Lots of Fruit!
Quick and easy: ready in less than an hour.
Less sweet: ideal for a gourmet break without excess.
Melt-in-the-mouth: every bite is a pure delight.
Ingredients (for 4 people)
4 apples 
80 g flour 
60 g sugar 
10 g baking powder 
100 ml milk 
20 ml olive 
oil
2 eggs 
Zest of one lemon + juice of two lemons 
Salted butter caramel (optional)
Preparation
A light, melting and fruity dessert by Cyril Lignac
This invisible apple pie takes its name from the thin slices of apples
that melt in the dough, creating an airy and delicate result.
Why we love this Ultra Light Cake
: Little Batter, Lots of Fruit!
Quick and easy: ready in less than an hour.
Less sweet: ideal for a gourmet break without excess.
Melt-in-the-mouth: every bite is a pure delight.
Ingredients (for 4 people)
4 apples
80 g flour
60 g sugar
10 g baking powder
100 ml milk
20 ml olive oil
2 eggs
Zest of one lemon + juice of two lemons
Salted butter caramel (optional)
Preparation
Preheat the oven to 180°C.
Wash the lemons. Grate the zest of one lemon and squeeze in the juice of both.
Peel the apples, remove the core, and cut them into thin slices using a mandolin or knife.
Place the slices in a bowl and sprinkle with lemon juice to prevent them from turning black.
In a separate bowl, whisk the eggs with the olive oil, milk, sugar and lemon zest.
Add the flour and baking powder, then mix well to make a smooth dough.
Pour this batter over the apple slices and mix gently with a spatula.
Grease a 20 cm tin and pour the mixture into it.
Bake for 45 minutes at 180°C until the cake is golden brown.
Let cool completely before removing from the pan.
