Invisible Apple Cake

Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray. Line the bottom and sides with parchment paper, leaving a 2-inch overhang on the long sides. Place the loaf pan on a large rimmed baking sheet in case of overflow.

Peel and core 2½ pounds apples. Using a mandoline, slice the apples into ⅛-inch-thick rings. Cut the apple rings in half. Place in a large bowl; add the lemon juice and toss to coat.

In a large bowl, whisk ⅓ cup sugar, 3 eggs, 3 tablespoons melted butter, ½ teaspoon cinnamon, ½ teaspoon cardamom and ¼ teaspoon salt until evenly incorporated. Whisk in 1 cup flour until smooth. Whisk in ½ cup milk and ½ tablespoon almond extract until incorporated. Pour the batter over the sliced apples; stir until evenly coated. Using a spoon, set aside 12 to 15 apple slices, about 1 cup, for topping.

Arrange the remaining apple slices in an even layer in the prepared pan, slightly overlapping around the pan. Use any small or broken slices to fill any gaps. Pour excess batter over the top. Tap the pan on the counter to release any air bubbles. Decorate the top with the reserved apple slices.

Bake until a toothpick inserted in the center comes out clean and the apples are tender, tenting with foil if the top gets too brown, 70 to 80 minutes. Place the pan on a wire rack for 5 minutes.

Brush the cake with 3 tablespoons apple jelly, if desired, and let cool completely in the pan, about 3 hours. Once cooled, loosen the cake with a knife on the short ends of the pan. Lift the longer sides of parchment to lift the cake out of the pan. Transfer to a serving platter and cut into slices.