Apple and yogurt mini cake in a ramekin with milk

Ingredients

For 1 serving

• All-purpose flour25 g
• Eggs20 g
• Plain nonfat yogurt30 g
• Sugar8 g
• Baking powder2 g
• Apple80 g
• Reduced-fat milk150 ml

Contains: gluten, lactose, eggs,

In season: September – March

Method

1. Preheat the oven to 180 °C (conventional). Line a small ovenproof ramekin with a disc of wetted and wrung-out baking paper, or use a non-stick one.
2. Beat the egg in a small bowl and keep the stated amount; in a bowl mix it with the yogurt and sugar until the sugar dissolves.
3. Add the flour and baking powder and stir with a fork just until no dry flour is left: overworking the batter makes the cake rubbery.
4. Wash the apple, core it and cut it into thin slices, leaving the skin on.
5. Pour the batter into the ramekin, cover with the apple slices, slightly overlapping, and bake for about 20 minutes, until the top is golden and a skewer pushed into the centre comes out dry.
6. In the last few minutes heat the milk in a small pan over medium heat for 2–3 minutes, until it steams without boiling; serve the cake warm with the mug of milk.