Milopita – Apple Cake

Milopita – A delicious Apple Cake with a hint of cinnamon.

2 apples of your choice, peeled, cored and sliced into thin wedges
1 additional apple, peeled, cored and cut into small cubes
1 tbsp lemon juice
125g butter softened
1 teaspoon vanilla extract
2 teaspoons cinnamon
140g golden caster sugar
1 tsp ground cinnamon
3 free-range eggs
225g self raising flour
1/4 cup milk

For the topping
1½ tbsp raw sugar
1 tsp ground cinnamon
1/4 cup apricot jam
1/4 cup water

Preheat the oven to 180 degrees fan and spray a 20/25cm spring form round cake tin.

Coat the apple wedges in the lemon juice and set aside.

In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add in the vanilla extract and the eggs in one at a time and add in the milk. Beat until smooth.

Add in the cubed apple pieces and mix in with a wooden spoon. Sift in the flour and one teaspoon of cinnamon and gently mix in until just combined.

Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.

For the topping, mix together the raw sugar and the remaining cinnamon and sprinkle over the cake. If you’d prefer an apricot jam topping, skip this step and once the cake has cooled – mix 1/4 cup apricot jam with 1/4 cup water and paint on the apricot glaze with a pastry brush.

Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.

Serve warm or at room temperature with whipped cream or ice cream – or both!

Kali Orexi

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

Scroll to Top