In Greek: μηλόπιτα, pronounced mee-LOH-peetah
The spice cake can be made with oil or butter, and the results are delicious either way. If quinces are not available, use a Granny Smith or other sour/tart apple.
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 cup of olive oil or butter
- 1 1/2 cups of sugar
- 5 egg yolks, beaten
- juice of 1 lemon
- 1 teaspoon of baking soda
- 2 ounces of Metaxa or other brandy
- 1 tablespoon of baking powder
- 1/2 tablespoon of ground cinnamon
- 1/2 tablespoon of ground cloves
- 5 eggs white, beaten to stiff peak stage
- 3 cups of flour
- 5 sweet apples, peeled, diced
- 1 pear, peeled, diced
- 1 medium quince, peeled, diced (or a tart or sour apple)
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- Topping (optional):
- confectioner's sugar
Preparation:
Preheat oven to 350F.
Dissolve the baking soda in the lemon juice. Dissolve the baking powder in the brandy.
In a mixing bowl, beat the oil or butter with the sugar until creamy. Continue beating and add the beaten egg yolks, lemon juice with baking soda, brandy with baking powder, cinnamon, cloves, and flour. Fold in the beaten egg whites and fruit, and stir with a spoon until well combined so the fruit doesn't get mashed.
Pour batter into a lightly greased baking pan (13" diameter or equivalent) and bake at 350F for approximately 1 hour and 20-30 minutes. A knife inserted in the middle should come out clean. If the cake starts to brown too quickly, cover loosely with a piece of foil.
Top with a sprinkling of confectioner's sugar, if desired.