Apple & Honey
Filo Cake

This moist apple cake is super easy to make, requires no mixer, just scissors, a fork and a spoon. Inspired by the Greek orange cake portokalopita but with less sugar it’s a huge hit at home. It’s also a brilliant way to use up older apples. 

A slice of cake with pistachios on a speckled plate, fork partially inserted. Background has apples in a decorative bowl.

This Cake is perfect for novice cooks or someone looking for a dessert with minimal preparation time. It’s wonderful the next day just be sure to wrap it airtight.

Sugar

I’ve only put 60g of sugar in this recipe as I love the natural sweetness of the apples and I don’t think it needs more, if you have a sweet tooth you can absolutely add more.

Honey

I’ve used a squeezy honey on top instead of a sugar syrup because I like the taste and avoid refined sugars when I can. Using a skewer or chop I make holes in the warm cake before squeezing honey so it gets gooey and sticky inside.

Baked dessert with skewer test in baking tray

Filo / Phyllo pastry

For this cake I recommend using a thin filo pastry like baklava pastry, you will be able to find this in any Mediterranean or Middle Eastern food store.

I fold all the sheets of filo and cut into strips, separate them with your hands, spread them out and let them dry slightly while you prepare the rest of the mix, the filo will be added in 3 parts mixing after each addition.

Shredded white vegetable, cabbage, on a wooden cutting board.

Apples

Use the sweetest apples you can find, older apples also work great for this dish as they’re sweet and it’s a great way to use them up. 

Ingredients for apple tart: puff pastry, butter, eggs, apples, cream, chopped pistachios, cinnamon, sugar, and vanilla extract on a wooden table.

Apple filo cake 

Cooking Time:

45-50 minutes 

Prep Time:

15 minutes

Servings:

8-12 servings 

Ingredients

  • 400-450 g Filo / baklava pastry 

  • 250 g Greek yogurt 

  • 3 x eggs

  • 60 g sugar (I used unrefined) 

  • 150 g melted butter 

  • 3-4 x apples (depending on size) grated peeled apples in the bowl with juice. 

  • 1.5 tsp Baking powder 

  • 2 tsp Cinnamon or vanilla 

  • Honey for drizzles 

  • Handful of smashed pistachios 

Instrustions

  1. Preheat your oven to 180C and line a tin with parchment paper, I normally add some butter underneath the paper so it stays in place. My tin is approx 35 x 24 cm and from Ikea but you can use a slightly smaller one too. 

  2. Fold the pastry in half and cut into strips. Spread and separate the pastry out with your hands and leave on the side to dry while you do the rest.

  3. Peel and grate the apples. 

  4. Mix the yogurt and eggs in a bowl with a fork till creamy and smooth. Add butter sugar and apples. Mix it all up until combined. 

  5. Drop the pastry in 1/3 at a time and stir well each time you add some pastry until everything is combined. Throw in the baking powder and cinnamon and fold it through the mixture. 

  6. Pour into the tin and bake for 45-50 minutes. 

  7. As soon as it’s out of the oven pierce holes with a screwed and drizzle a generous amount of honey, sprinkle the pistachios on top and leave on a wire rack to cool down for at least 30 min before eating. 

    Enjoy D 🫶