Milopita (Apple Cake)
The Granny Smith variety of apple works best in this cake.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 3 medium apples
- 1 1⁄2 cups self-rising flour, or regular flour with 1 1⁄2 tsp. baking powder
- 1⁄8 tsp. salt
- 3⁄4 cup butter
- 1 cup white sugar
- 2 eggs, separated
- 1⁄3 cup milk
- 1 Tbsp. vanilla extract
- 1 Tbsp. grated lemon rind
- 1⁄4 cup brown sugar
- 1 tsp. ground cinnamon
- Preheat oven to 350°F.
- Peel and core apples and slice into sixteenths. Set aside in bowl of water with some lemon juice squeezed into it to keep from browning.
- Sift flour with salt (and baking powder, if required).
- Using mixer, cream 1⁄2 cup of butter and all of white sugar until smooth. While continually mixing, add egg yolks 1 at a time, alternating with tablespoon of flour to achieve smooth and creamy consistency. Add rest of flour in stages, alternately with milk. Add vanilla and lemon rind; mix until batter is smooth.
- In separate mixing bowl, whip egg whites into stiff peaks; using spatula, carefully fold into batter.
- Butter sides of pie dish and pour in batter. Arrange apple slices in perpendicular fashion over top of batter in circular pattern to form an outer ring of apple slices. Fill center of ring with any remaining slices.
- Melt remaining 1⁄4 cup butter; mix with brown sugar and cinnamon.
- Pour over apple slices in circular fashion, making sure to distribute evenly in long stream.
- Bake 60 minutes. Let stand at least a couple hours before serving.