📝 About This Recipe
Milopita is a beloved staple of Greek home baking, characterized by its moist crumb, aromatic spices, and the bright lift of citrus. This version uses extra virgin olive oil for a traditional texture and is infused with cognac and orange for a sophisticated depth of flavor. It is a rustic yet elegant dessert that perfectly captures the warm, hospitable spirit of a Greek kitchen.
🥗 Ingredients
The Apple Filling
- 4 large Granny Smith or Honeycrisp apples (peeled, cored, and thinly sliced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground cloves
- 2 tablespoons Granulated sugar (for macerating the apples)
The Cake Batter
- 3 cups All-purpose flour (sifted)
- 3 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Extra virgin olive oil (use a mild-flavored oil)
- 1 1/2 cups Granulated sugar
- 4 large Eggs (at room temperature)
- 1/2 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest (finely grated)
- 2 tablespoons Cognac or Brandy (optional but recommended)
- 1 teaspoon Vanilla extract
Topping and Garnish
- 1/2 cup Walnuts (roughly chopped)
- 2-3 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or a 10-inch springform pan with olive oil and dust with a little flour, tapping out the excess.
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2
In a medium bowl, toss the sliced apples with the lemon juice, 2 tablespoons of sugar, cinnamon, and cloves. Set aside to let the flavors meld while you prepare the batter.
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3
In another bowl, whisk together the sifted flour, baking powder, and salt until well combined.
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4
Using a stand mixer or hand mixer, beat the olive oil and 1 1/2 cups of sugar on medium-high speed for about 3-4 minutes until the mixture looks pale.
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5
Add the eggs one at a time, beating thoroughly after each addition to ensure the batter remains light and aerated.
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6
Pour in the orange juice, orange zest, cognac (or brandy), and vanilla extract. Mix on low speed until just incorporated.
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7
Gradually add the dry flour mixture to the wet ingredients. Mix on the lowest speed only until the flour streaks disappear; do not overmix, or the cake will be tough.
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8
Take half of the prepared apple slices and gently fold them into the cake batter using a spatula.
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9
Pour the batter into the prepared baking pan and spread it evenly with your spatula.
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10
Arrange the remaining apple slices on top of the batter in neat rows or a decorative circular pattern. Sprinkle the chopped walnuts evenly over the top.
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11
Bake in the center of the oven for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is a deep golden brown.
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12
Remove from the oven and allow the cake to cool in the pan for at least 20 minutes before attempting to slice it.
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13
Once cooled to room temperature, dust the top generously with powdered sugar through a fine-mesh sieve.
💡 Chef's Tips
Use a high-quality, mild extra virgin olive oil to avoid a bitter aftertaste; Greek Koroneiki oil is perfect. Ensure your eggs are at room temperature to help the batter emulsify properly with the oil. If the top of the cake is browning too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking. For the best texture, use a mix of tart apples like Granny Smith and sweet ones like Honeycrisp. Always sift your flour and baking powder to ensure a light, airy crumb without lumps.
🍽️ Serving Suggestions
Serve a thick slice alongside a hot cup of traditional Greek coffee or a strong espresso. Top with a dollop of thick, unsweetened Greek yogurt to balance the sweetness of the apples. Pair with a small glass of Vinsanto or another sweet dessert wine. Serve slightly warm with a scoop of vanilla bean ice cream for a more indulgent dessert. Drizzle a tiny bit of Greek thyme honey over the slice just before serving.