So, a few days ago, I saw this bunch of apples we were all skipping for some reason, and I needed to make something with them before they go bad. My first thought was the wonderful, soft apple cake I shared with you here, but while browsing among my cookbook, I went into the Portokalopita again and it gave me an idea - why not trying it with apples instead of oranges? I know it's not the same thing, but when it comes to cakes and desserts in general, any fruit is great!
So, the experimenting began. I switched some other ingredients as well, as I wanted to try out some new combos. That implied that I changed the method as well, but eventually, I got a cake (or a pie, as you prefer) whose look reminded of that of Portokalopita, and I also managed to get the amazing juiciness and tenderness of the cake, and keep it even after a few days. Way!
And here's what I used:
- Beat egg, sugar and yogurt with a hand mixer until sugar melts. I used brown sugar this time, and that is why the mixture has this dark color.
- Add oil, apple juice, baking powder and coconut. Then, stir in grated apples.
Stir in the filo pastry into the mixture with apples, gradually, bunch by bunch. Make sure all pieces of pastry are soaked into the liquid.
4. Lightly grease a baking pan, pour the mixture inside and flatten it.
I used a 25x25 cm pan, but a smaller one will be even better. Next time I would like to have this cake a bit thicker.
5. Bake into a preheated oven at 200°C for approx. 35 minutes, or until a toothpick inserted comes out clean. The cake will get a nice dark golden color and a thin crispy layer of caramelized sugar from above.
Let the cake cool and set for about an hour, then cut it and serve at your convenience. The longer you wait, the easier it will be to get a nice and tidy pieces.
Store at room temperature for up to 3-4 days, sealed in a box or wrapped in foil to prevent from drying.
Enjoy and bon appetit!