Two Ingredient Cake Aka Healthy Flourless Apple Pie Food

TWO-INGREDIENT CAKE AKA HEALTHY, FLOURLESS APPLE PIE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Butter a 9x13-inch baking sheet.
• Mix apples and millet together in the prepared baking sheet.
• Bake in the preheated oven until millet is tender, about 90 minutes. Cool for 15 minutes before serving.

TWO-INGREDIENT CAKE AKA HEALTHY, FLOURLESS APPLE PIE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Butter a 9x13-inch baking sheet.
• Mix apples and millet together in the prepared baking sheet.
• Bake in the preheated oven until millet is tender, about 90 minutes. Cool for 15 minutes before serving.

TWO-INGREDIENT CAKE AKA HEALTHY, FLOURLESS APPLE PIE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Butter a 9x13-inch baking sheet.
• Mix apples and millet together in the prepared baking sheet.
• Bake in the preheated oven until millet is tender, about 90 minutes. Cool for 15 minutes before serving.

FLOURLESS APPLE-CARAMEL CAKE (5 - HOUR COOK TIME)

Steps:

• 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.