This Greek Apple Cake Milopita with Almonds and Greek Yoghurt is a dessert that brings the taste of the Greece to your table.
“Milopita” is a Greek term that translates to “apple pie” or “apple cake.” Breaking down the word, “milo” means apple, and “pita” can refer to a pie or a cake in this context.
So, when you come across “milopita” in a Greek culinary context, you can expect a delicious treat featuring apples, typically in the form of a pie or cake.
This recipe is a perfect blend of simplicity and indulgence, highlighting the freshness of Granny Smith apples and the delightful crunch of almonds.
Ingredients needed to make the Apple Cake Milopita
- Mild extra virgin olive oil
- Greek Yoghurt
- All-purpose flour
- Corn flour (starch)
- Baking powder
- Sea salt
- Vanillin sugar or vanilla essence
- Granny Smith apples (3 Medium)
- Ground cinnamon
- Pumpkin spice (optional)
- Sea salt
Preparing the Apple Cake Milopita
Start by beating a cup of extra virgin mild olive oil with sugar, then add the eggs, and the Greek yogurt or a combination of yogurt and milk. Then add the dry ingredients (flour, corn flour, baking powder, sea salt, lemon zest and lemon-flavored vanillin sugar) to create a well-balanced batter. Then add the diced apples.
The Crunchy Topping
Spread the batter in a lined baking pan, top it with thinly sliced apples, and generously sprinkle pounded almonds over the top and some more cinnamon.
This addition adds a satisfying crunch that contrasts perfectly with the moistness of the cake.
Preheat the oven to 160°C in a fan-forced mode. Bake the cake for 50-60 minutes, or until a knife inserted in the center comes out clean.
The kitchen will be filled with the enticing aroma of apples and spices as the cake reaches its golden perfection. Allow it to cool before serving.
Tips and Variations
Here are some tips and variations you can try with this recipe:
- You can use any kind of apples you like for this cake, but I recommend using firm and tart ones such as Granny Smith. Gala, Honeycrisp or Tripoleos (a Greek variety).
- You can substitute mild extra virgin olive oil with half olive oil and half vegetable oil or 250 grams butter
- You can substitute half of the amount of Greek yoghurt with milk
- If you don’t have any lemon flavoured vanillins, you can add vanilla essence with some more lemon zest or juice to the batter for a citrusy flavour.
- You can use other nuts such as walnuts, pecans, or pistachios instead of almonds for the topping.
- Instead of Pumpkin Spice, you can add a pinch of any of the spices included in my pumpkin spice (cloves, nutmeg or ginger), which go well with apples.
- The slices of apple on top look better with the skin on but the skin was a bit tough so when I made it again, I preferred to peel the skin.
Serving and Enjoying
Cutting into the Greek Apple Cake reveals a beautiful mosaic of apples with roasted almonds on top. The almonds on top add not just texture but a nutty richness that enhances every bite.
You can serve it as it is but try it also with some vanilla ice cream or whipped cream to enhance the overall dining experience.
Share this delightful treat with friends and family, appreciating the straightforward yet delicious flavours inspired by Greek tradition.
- 450 grams Granny Smith apples (3 Medium)
- Juice of 1 lemon
- 225 grams mild extra virgin olive oil
- 250 grams sugar
- 4 large eggs
- 400 grams Greek Yoghurt 2%
- 270 grams all-purpose flour
- 50 grams corn flour (starch)
- 1 tsp baking powder
- ½ tsp sea salt
- 20 grams (2 packets) lemon flavoured vanillin sugar
- 1 tbsp ground cinnamon and extra to sprinkle on top
- 1 tsp pumpkin spice (optional)
- 1 tbsp lemon zest
- 60 grams almonds with the skin on
- Preheat the oven to 160oC fan forced.
- Beat the olive oil with sugar on high speed for 10 minutes.
- Add the eggs, one at a time until incorporated and beat until they become fluffy.
- Sift all the dry ingredients (flour, baking powder, corn flour and mix in salt and vanillins).
- Lower speed and add the yoghurt and mix until incorporated.
- In the meantime, peel the apples and cut two of them into 4 pieces. Cut each piece into 2 slices and then dice them into smaller pieces. (The apples should be kept in water with lemon juice until used).
- Drain the chopped diced apples and add them to the batter. Mix until well coated.
- Line a 22 - 24 cm baking pan with parchment paper and pour the batter in the baking pan.
- Drain and cut the third apple into 4 thin slices. Put them on top of the batter.
- Pound the almonds and spread them on top of the batter. Sprinkle some cinnamon on top.
- Bake for 50 - 60 minutes, or until a knife inserted in the centre comes out clean.
- Set aside to cool before serving.
Lower mixer speed and add the flour mixture gradually, until incorporated.
You can keep the third apple with the skin on or peel it.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 524Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 22gCholesterol 77mgSodium 370mgCarbohydrates 61gFiber 3gSugar 33gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,