Milopita – Apple Cake (Μηλόπιτα)

A soft, spiced apple cake that fills the kitchen with the scent of cinnamon and comfort. This traditional Greek-Cypriot milopita is made with simple ingredients and no fuss, just the warmth of stewed apples folded into a tender, golden batter. Perfect with a cup of tea or served slightly warm with a dollop of yoghurt or cream

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Servings: 6

Course: Afternoon / Morning Tea, Bakes, Cakes, Dessert

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

3 green apples peeled and cored
60 ml lemon juice
60 g butter
50 g brown sugar
2 teaspoons ground cinnamon
125 g softened butter
150 g caster sugar
1 tablespoon finely grated lemon rind
1 teaspoon vanilla extra
2 eggs separated
150 g self-raising flour
60 ml milk

Method

Preheat your oven to 160°C (fan-forced). Peel and core the apples. Chop two apples into small chunks and slice the third thinly. Place them in separate bowls and toss each with a little lemon juice to prevent browning.
In a small saucepan over low heat, combine 60g butter, brown sugar, and 1 tsp cinnamon. Stir gently until the sugar has dissolved and the mixture is smooth. Set aside.
In a mixing bowl, beat 125g butter, caster sugar, lemon rind, vanilla extract, and egg yolks until pale and fluffy. Sift the flour with 1 tsp cinnamon. Add to the batter alternately with the milk, mixing gently in two batches until combined.
In a clean bowl, beat the egg whites until soft peaks form. Fold them into the cake batter in two batches, being careful not to deflate the mixture.
Drain the apple chunks and fold them gently into the batter. Pour the batter into a buttered and lined cake tin or heatproof dish.
Drain the apple slices and stir them through the warm brown sugar syrup. Arrange them over the top of the cake and drizzle over any remaining syrup.
Bake for 50 minutes, or until golden and a skewer inserted into the centre comes out clean. Cool slightly before serving.