Combine the apples, butter, apple juice, sugar, and vanilla in a medium saucepan. Bring to a boil over medium heat, reduce the heat to a simmer, cover, and cook until the apples are tender, about 15 minutes.
Remove the lid and continue to cook until the liquid has reduced, about 5 minutes more. Using a potato masher, roughly mash the apples into a chunky puree to the texture of your liking. Allow to cool. To serve, spoon into a serving dish and top with a dollop of sour cream, the orange zest, and a slice of pound cake.
With layers of apples, Invisible Apple Cake is a showpiece of a dessert. From “Hungry Happens: Mediterranean” by Stella Drivas (Clarkson Potter, 2025). (Kristin Teig/Provided by Clarkson Potter)
This cake (called Gâteau Invisible in France, where it originated) gets its name because the apples are almost impossible to detect just from looking at it. They’re very thinly sliced and stacked into the pan, then covered with a crepelike batter so while baking the two parts merge into one. You’ll certainly taste them, though; that is why I’ve always loved this cake. The apples are so prominent in flavor that very little extra sugar is needed for it to taste properly sweet. Just be sure to choose sweet varieties of apples and avoid tart ones such as Granny Smiths. From “Hungry Happens: Mediterranean” by Stella Drivas (Clarkson Potter, 2025).
Preheat the oven to 350 degrees. Line a 9- by 5-inch loaf pan with parchment paper.
