Rodakinopita: A Seasonal Twist on the Classic Milopita (Apple Cake)
There's no better way to celebrate summer than with a delicious seasonal fruit-filled cake. This time, I'm excited to share a new favourite in my kitchen: Rodakinopita, a Greek peach cake that is the perfect seasonal twist on my classic Milopita (apple cake) recipe.

The Beauty of Rodakinopita
Rodakinopita is a cake that showcases the vibrant, juicy peaches of summer. Much like Milopita, which features tender apples nestled inside a spiced batter, Rodakinopita takes a similar approach but with ripe peaches as the star. What makes it truly special, though, is its presentation. The cake is baked with a luscious layer of fresh peaches at the bottom, which caramelizes beautifully in the oven. Once flipped, it reveals a stunning, golden peach pattern that is as pleasing to the eye as it is to the taste buds.
The Seasonal Appeal
What makes Rodakinopita so irresistible is not just its flavour, but its ability to capture the essence of the season. Peaches, with their sweetness and delicate tang, are the perfect fruit for summer baking. The fruit’s natural juiciness melds beautifully with the rich cake batter, while the addition of brown sugar gives the cake a deeper, more complex sweetness.
I love making this cake because it reflects the bounty of the summer-to-autumn transition, when peaches are at their peak. As much as I adore my Milopita during apple season ( Milopita recipe here ) this peach version feels like the perfect seasonal celebration when peaches are in abundance.

How to Serve Rodakinopita
Rodakinopita is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It’s equally delightful at room temperature as it is straight out of the fridge the next day (if there’s any left!). The cake is moist and keeps well for a few days, making it a perfect make-ahead dessert for a busy week.

RODAKINOPITA | Peach Cake
Mary PolitisIngredients
For the peach layer
- 1 peach sliced thin
- 2 Tbsp brown sugar
For the cake batter
- 1 yellow peach chopped
- 120 g unsalted butter
- 1/2 cup brown sugar
- 2 eggs
- 1 shot cognac optional
- 1 tsp vanilla bean paste or extract
- 1 1/2 cups self-raising flour
- 1/2 tsp baking powder
- 1/3 cup milk
Instructions
- Line a 9-inch round baking tray with baking paper and sprinkle the brown sugar evenly over the bottom then arrange the peach slices.
- Preheat oven to 170°C. Using an electric beater or stand mixer, cream butter and sugar until light in colour. Add an egg and continue beating after both additions.
- Fold in half the flour, then pour in the milk and cognac. Whisk to combine, then fold in the remaining flour and baking powder. Add the chopped peach and carefully scoop it onto the lined cake.
- Smooth the batter out and bake for approximately 1 hour. Remove from oven and cool for 20 minutes, then remove and flip the cake to reveal the peach layer.