450g apples, peeled, cored, quartered
4 tbsp lemon juice
55g firmly packed light brown sugar
1 tsp ground cinnamon
125g butter, softened, extra
220g caster sugar
1 tbsp finely grated lemon rind
1 tsp vanilla extract
2 eggs, separated
150g self-raising flour
1 tbsp icing sugar
1 1/2 tbsp apple juice
3 tsp light brown sugar
280g Greek-style yogurt
Preheat oven to 160°C.
Grease 24cm fluted pie dish.
Slice apple thinly; combine with lemon juice in medium bowl.
Stir butter, brown sugar and cinnamon in small saucepan over heat until sugar dissolves.
Beat extra butter, caster sugar, rind, extract and egg yolks in small bowl with electric mixer until light and fluffy.
Stir in sifted flour and milk, in two batches.
Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cake mixture, in two batches.
Spread mixture into dish.
Drain apples; discard juice, return apples to bowl.
Stir warm brown sugar mixture into apples.
Arrange apple slices over cake mixture in dish; drizzle with brown sugar mixture.
Bake about 45 mins.
Meanwhile, make flavoured yogurt: Stir apple juice and sugar in small bowl until sugar dissolves; stir in yogurt.
Dust milopita with sifted icing sugar; serve warm with yogurt.