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Greek Apple Cake with Honey and Cinnamon (Milopita)
There are many types of apple cakes, but Greek milopita is unique in that it often is made two very Mediterranean ingredients: olive oil and yogurt. It’s a homey, rustic treat, with a moist, dense crumb studded with chunks of fruit. Our take on milopita is an easy no-mixer affair. The spicing is simple but warm, balanced by the brightness of orange, and we amp up the apple flavor by reducing apple cider to a syrup that’s used in the batter as well as a lustrous glaze on the cooled cake. Heavy cream mixed with a little Greek yogurt, sweetened with a little honey and whipped to soft peaks is a perfect accompaniment. Store leftovers in an airtight container at room temperature for up to three days.
cup apple cider
3-inch strips orange zest, plus ¼ cup orange juice
01In a small saucepan, combine the cider, orange zest and juice, 1 tablespoon of the honey and the cinnamon stick. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes. Transfer to a medium bowl. Remove and discard the orange zest and cinnamon stick. In a small bowl, whisk together 1 tablespoon of the syrup and the remaining 1 tablespoon honey; set aside for glazing the cake. Cool the syrup cool and glaze to room temperature, about 20 minutes.
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