Greek Apple Cake (Milopita) With Brown Sugar Walnut Glaze (希腊苹果蛋糕）

INTRODUCTION

The name of this cake is called Milopita in Greek and I was introduced to try this cake by a member of my Facebook Group, Sis Lianlian Gliptis..

She posted the cake picture plus the recipe… I promised to try the cake since I never have had any cake recipes on apple.. If you are interested to read the original recipe, you can read it here: https://www.facebook.com/groups/Bloggerfoodies/permalink/791285677627435/

It is a rather nice cake, moist and cinnamon flavoured. What I like about the cake is that it is very easy to prepare. In fact it is a mixed and baked recipe.

Realizing the cake may look too simple for the readers, I have decided to pair it with walnut brown sugar glaze… Hmmm, it is such a wonderful pair . Apple and walnut pairs very well.. The brown sugar sauce is very addictive and complement the moist cake..

I did not change the recipe… If any must be the conversion used. She used cups in all the measurements. She had laid the apple horizontally layer by layer whereas I have slotted it vertically… I did not manage to finish using up all the sliced apples as suggested by her. The verdict by my daughter is ; “the cake should have more apples” which I concurred. Therefore, for readers, it is up for you to decide the way you wish to sandwich the apple and the batter..

WHAT IS REQUIRED

Servings: Prepare a 9” Bundt Cake tin

For cakes

4-6 large apples
375 grams (3 cups) of self raising flour
240 grams (1 cup) of cooking oil
225 grams (1 cup) of castor sugar
100 grams (1/2 cup) of brown sugar
1 teaspoon of mixed spice (cinnamon and nutmeg)
1/2 teaspoon of baking soda
3 eggs
1-2 tablespoons of orange juice or water (optional)

(Since original are in cups, it is best to use cups in all measurements)

For Brown sugar walnut glaze

80 grams of butter
125 grams of brown sugar
3 tablespoons of milk
1 teaspoon of vanilla essence (optional)
1 cup of chopped walnuts

STEPS OF PREPARATION

Pre-heat the oven to 170 degree Celsius and lightly greased a 9” baking tin or Bundt tin and set aside.

Skinned the apple and cut into small slices. To prevent oxidation, you can soak the sliced apple in some saline.

Put brown sugar, white sugar, eggs and vegetable oil in a mixing bowl of a standing mixer. Beat under medium speed until the batter is well mixed.

Sift in the mixed spice (cinnamon and nutmeg), self raising flour and baking soda in 2 stages. Fold until well combined. If the batter are too dry, add 1-2 tablespoons of orange juice or water. Transfer the batter to the greased baking tin. Slot the sliced apples into the batter as closely as possible. If you are using a square baking tin, you can consider to layer the apple and the batter horizontally.

Bake in the pre-heated oven at 35-50 minutes or until a skewer inserted comes out clean. Timing will depend on the size of your tin and the thickness of the batter. For such a tall cake, it took me about 45 minutes. For square baking tin, ensure that the centre are cooked and timing may be slightly longer.

In a pan, put brown sugar, butter and milk, stir until the butter melted and sugar dissolved. Add the chopped walnut. Stir until your desired consistency. Drizzle on the cake sparingly..

Note:

Besides the brown sugar walnut glaze, you can also have the cake with vanilla ice cream.

CONCLUSION

I have to thank Sis Lilian Gliptis for sharing with us this delicious recipe. It is moist but not oily because the apple juices sipped out to the cake when baked. It is aromatic and goes especially well the the brown sugar walnut glaze.

Hope you like the post today. Cheers and have a nice day.

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