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

1. 1

   Slice all peeled and cored apples thinly. (Not PAPER thin, though.) Keep each apple's quantity separated for assembly.

2. 2

   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.

3. 3

   Simmer the syrup for 8 minutes, swirling the pan (don't stir!) and wiping down the sides to ensure even browning.

4. 4

   Pour caramel into a 2-quart ceramic souffle pan (or the like), swirling the caramel around the bottom and up the sides of the dish.

5. 5

   Allow the caramel to cool, and harden, in the dish for 10 minutes.

6. 6

   Preheat oven to 250.

7. 7

   Arrange a layer of apples on the caramel in overlapping circles, using one apple's quantity.

8. 8

   Sprinkle this layer with 1 teaspoon of sugar and some orange zest.

9. 9

   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.

10. 10

    Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.).

11. 11

    Bake 5 hours. A skewer inserted should come out clean.

12. 12

    Allow the cake to cool completely, then refrigerate for 2 hours.

13. 13

    Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.

14. 14

    Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.

* Per serving · 4 servings · Values may vary.