Greek cuisine · Desserts & Sweets

Milopita me Karydia

Moist apple cake with semolina, chopped walnuts and plenty of cinnamon, served warm with powdered sugar.

Ingredients · for 8 servings

• 1 kg tart apples
• 200 g flour
• 150 g semolina
• 200 g sugar
• 150 g butter
• 3 eggs
• 150 g walnuts
• 1 packet baking powder
• 2 tsp cinnamon
• 1 orange (zest)
• 2 tbsp powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C top/bottom heat and grease a 26 cm springform pan; peel, quarter and core the apples and coarsely grate them, and coarsely chop the walnuts.
2. Beat the soft butter with the sugar for 4–5 min until light and fluffy, then stir in the eggs one at a time, 30 sec each, until the mixture is creamy.
3. Mix flour, semolina, baking powder, cinnamon and the grated orange zest, and stir into the butter mixture only until no dry flour remains.
4. Gently fold in the grated apple and two-thirds of the walnuts; the batter will become heavy and moist – that's correct, the semolina absorbs the apple moisture while baking.
5. Pour the batter into the pan, smooth the top, sprinkle with the remaining walnuts and bake for 50–55 min, until the surface is golden brown and a wooden skewer comes out only moist, without raw batter.
6. Let the cake rest in the pan for 20 min, then release it, dust with powdered sugar and serve lukewarm in pieces.