Milopita, Greek apple olive oil cake with streusel
Dimitra's Dishes · ♥ 876 likes · 22.5K views · 9 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup all-purpose flour
- 2 tsp ground cinnamon
Whisk the flour, cinnamon, cloves, baking powder and orange zest.
- ¼ tsp ground cloves
- 1 tsp baking powder
- 1 whole orange zest
- ¾ cup light olive oil
- 1½ cup granulated sugar
- 2 tsp pure vanilla extract
- 3 whole eggs
- ½ tsp baking soda
- ½ cup plain yogurt
Whisk the olive oil, sugar, vanilla, eggs, baking soda and yogurt; set aside.
Wet ingredients
- 3 whole apples
- ¾ cup walnuts
- ¼ cup all-purpose flour
Peel, core and finely chop two apples; toss in a big bowl with the walnuts and a quarter cup of flour so they don't sink.
Add the dry ingredients to the wet in two or three batches without overmixing, then fold in the apples and walnuts.
- olive oil or cooking spray
Grease a nine inch springform pan if wished, fill with batter and set it on a baking pan to catch leaks.
The springform pan
- 4 tbsp unsalted butter
- ¼ cup brown sugar
- ½ cup all purpose flour
- salt
- 1 tsp ground cinnamon
- 1 tbsp butter
For the streusel, break the diced butter into the brown sugar, flour, salt and cinnamon with a fork or fingers; add another tablespoon of butter if dry, and scatter over the batter.
Making the streusel
Core and thinly slice the third apple and tuck handfuls of slices into the top.
Bake on the centre rack at 350F for an hour and 30 minutes, checking from the hour, until a toothpick comes out clean or with moist crumbs; this one came out at an hour and 20 and sank slightly in the centre.
Run a knife around the edge and cool in the pan 30 to 40 minutes before moving to a cake pedestal; cool completely.
Cooling, release and serving options