Name: Milopita
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 3 apples (450g), peeled, cored, quartered; 1/4 cup (60ml) lemon juice; 60 gram butter; 1/4 cup (55g) firmly packed light brown sugar; 1 teaspoon ground cinnamon; 125 gram butter, softened, extra; 1 cup (220g) caster sugar; 1 tablespoon finely grated lemon rind; 1 teaspoon vanilla extract; 2 eggs, separated; 1 cup (150g) self-raising flour; 1/4 cup (60ml) milk; 1 tablespoon icing sugar; Brandy yogurt; 1 1/2 tablespoon brandy; 3 teaspoon light brown sugar; 1 cup (280g) greek-style yogurt

Ingredients

3 apples (450g), peeled, cored, quartered

1/4 cup (60ml) lemon juice

60 gram butter

1/4 cup (55g) firmly packed light brown sugar

1 teaspoon ground cinnamon

125 gram butter, softened, extra

1 cup (220g) caster sugar

1 tablespoon finely grated lemon rind

1 teaspoon vanilla extract

2 eggs, separated

1 cup (150g) self-raising flour

1/4 cup (60ml) milk

1 tablespoon icing sugar

Brandy yogurt

1 1/2 tablespoon brandy

3 teaspoon light brown sugar

1 cup (280g) greek-style yogurt

Method

1.Preheat oven to 160°C/325°F. Grease 24cm (9½-inch) fluted pie dish.

2.Slice apple thinly; combine with juice in medium bowl.

3.Stir butter, brown sugar and cinnamon in small saucepan over heat until sugar dissolves.

4.Beat extra butter, caster sugar, rind, extract and egg yolks in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk, in two batches.

5.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cake mixture, in two batches. Spread mixture into dish.

6.Drain apples; discard juice, return apples to bowl. Stir warm brown sugar mixture into apples. Arrange apple slices over cake mixture in dish; drizzle with brown sugar mixture. Bake about 45 minutes.

7.Meanwhile, make brandy yogurt. Stir brandy and sugar in small bowl until sugar dissolves; stir in yogurt.

8.Dust milopita with sifted icing sugar; serve warm with brandy yogurt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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