By Michael Costa, Head Chef, Zaytinya

The Greek word "milopita" translates literally as apple cake or apple pie. This recipe is based on a traditional cake baked with lots of grated and caramelized apple. Chef Michael chose Red Winesap apples from Black Rock Orchard at the Penn Quarter market, because they have a good acidity and maintain their texture well when cooked. Milopita is the perfect use for late-season apples that might be a little on the softer side! 

makes 4 dozen mini loaves

INGREDIENTS

For the caramelized apples:
5 apples, peeled, cored, and diced ¼ inch
3 oz butter
1 ½ cups sugar
1 cup cream

For the cake:
2 cups apple puree (see note)
2/3 cups apple juice
1 1/3 cups sugar
½ cup blended oil
2 eggs
1 tsp cinnamon
1 tsp cardamom
3 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
½ cup pearl sugar (optional)

METHOD

For the caramelized apples:
Melt butter in a medium pot over medium high heat. When melted, add half the sugar. Stir occasionally until mixture foams and then forms large slow bubbles.

Toss apples in remaining sugar and add to mixture. Cook, stirring occasionally, until apples are a medium caramel color.

Add cream and gently stir on heat until sauce is homogenous, and remove to a shallow pan to cool.

For the cake:
With a wooden spoon combine puree, juice, sugar, oil, eggs, and spices. In a separate bowl combine flour, powder, soda, and salt. Add dry mixture to wet mixture in three batches.

When the third batch of the dry mixture is halfway incorporated, add the caramelized apples, reserving 1 cup apples for garnish. Finish mixing the batter.

Pipe or spoon cake batter into mini loaf molds, filling halfway. Top each cake with ¼ tsp caramelized apple and 1/8 tsp pearl sugar.

Bake at 350 F with low fan for 14 minutes, rotating halfway through.

Note:
To prepare the apple puree, gently cook three peeled, cored, and diced apples in 1 ½ oz butter until tender, then blend in a blender.
 


Comments


Comments are closed.