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Tiny apple cakes

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Giulia


  • 4 eggs
  • 100 g of raw cane sugar
  • 100 g of acacia honey, or any runny honey
  • 125 g of yogurt
  • Zest of 1 organic orange
  • 1 tablespoon of vanilla extract
  • 200 g of tender wheat flour
  • 2 tablespoons of Cointreau
  • 1 pinch of salt
  • 75 g of melted butter + butter for the ramekins
  • 5 g of baking powder
  • 3 diced apples +1 apple for decoration
  • 1 tablespoon of breadcrumbs + 1 tablespoon of cane sugar to dust the ramekins


  • Preheat oven to 180°C.
  • Whisk the eggs with sugar and honey until light and foamy. Add yogurt, orange peel, vanilla essence and Cointreau.
  • Sift the flour with salt and baking powder and fold it into the batter. Finally add the melted butter. Stir until you'll get a smooth and heavenly scented batter. Now add the apples, peeled and cut into cubes, and gently stir them in.
  • Butter 8 ramekins and dust them with breadcrumbs and cane sugar. Do not skip this step: it will add a nice crispness to the cakes and prevent them from sticking to the ramekins.
  • Spoon the apple batter into each ramekin, filling them up almost to the edge. Decorate each cake with a few slices of apple and sprinkle them with some cane sugar.
  • Bake for about 30 minutes or until golden brown on top and slightly moist inside. Gently remove the apple cakes from the ramekins and serve them, warm or cold.
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