Apple pie ”cake” with raisins

Preparation Time
Waiting Time
Difficulty Level


We put the apples in a small saucepan with water (110 ml) and sugar (50 g), we add the lemon zest and we simmer until they are mashed, like jam. We let it cool and then we measure a cup of tea (220 grams). Then, we put in the bowl the flour the salt, the soda and the baking powder. We beat in another bowl the butter with the sugar, until the mixture is fuffy. We pour the egg, the yolk and we continue the beating. We add, in this order, the flour mixture, the apple jam, and finally the pomegranates with the raisins. We mix very well. In a buttered round cake form, we sprinkle with a little bit of flour and we put the mixture evenly. We bake in a preheated oven, at 170 ° C for 45-50 ‘. We let it cool down and we sprinkle with caster sugar.

Chef: Giorgos Makris


  • 200 gr milk butter
  • 50 gr Extra Virgin Olive Oil Tsounato ABEA
  • 2 big red apples, without their skin, chopped in slices
  • 110 ml water (for the apple boiling)
  • 50 gr sugar (for the apple boiling)
  • 280 gr Cake and Muffin Mix MILLS OF CRETE
  • 5 gr baking powder
  • 5 gr baking soda
  • 1 pinch salt
  • a little bit of lemon zest
  • 100 gr sugar
  • 1 egg
  • 1 egg yolk
  • 100 gr raisins
  • 100 gr pomegranate seeds (floured)
  • caster sugar (for the spreading)
  • a little bit of butter (for the baking dish spreading)


  • Saucepan
  • Large bowl
  • Cake form