Greek apple cake, or milopita, is a delicious cake, perfect served with a cup of tea and is often enjoyed at breakfast in Greece. Recipe by KG’s resident chef, Anna Cairns Pettigrew.
Serves 8
Preparation time: 25 minutes
Cooking time: 45 minutes
For the apples & syrup:
For the batter:
- 125g/4½oz self raising flour
- ¼ cup of milk
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- 100ml/3 1⁄3fl oz olive oil
- 150g/5¼oz sugar
- 1 tsp vanilla extract
- 2 eggs, separated
- 75g/2½oz chopped walnuts
- 1 tsp of icing sugar, to dust
- Greek yogurt, to serve
- Grease a 20cm/8in loose-bottomed tart dish and preheat oven to 180C/fan 170/gas 4.
- In a bowl, combine the sliced apples with the lemon juice. Set aside.
- Make the syrup. In a small saucepan over medium heat, add the butter together with the sugar and cinnamon. Stir until the sugar dissolves, then remove from heat. Set aside.
- Now make the batter. With an electric mixer on medium speed, combine the olive oil, sugar, vanilla extract and egg yolks until light and fluffy. Now add the milk and flour, in stages, mixing in between additions. Finally add the walnuts.
- In separate clean bowl, whisk the egg whites until soft peaks form. Gently fold into the above mixture, then scoop into the pie dish.
- Fish out the apples from their juice (reserving the juice) and arrange them on top of the batter.
- Mix the juice with the syrup, then drizzle over the cake.
- Place the pie dish into the oven and bake for 35-45 minutes, or until golden brown.
- When ready, remove the dish from the oven and allow the milopita to cool for 10-15 minutes.
- Dust with sifted icing sugar and serve with Greek yogurt.
