- 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
How to make it
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.