The English Post

Apple chips small cakes

Written by Veronica Lavenia

Apple chips small cakes are a delicious snack idea. Apple chips are crisp and light and they contrast beautifully with the softness of the cakes.

This recipe is a tasty adaptation of the classic apple cake recipe. Good for dunking in milk at room temperature, or at teatime, in Italy, these apple chips small cakes are typically served with a dessert wine (Marsala or Vin Santo).

Apple chips small cakes: Ingredients

Serves 10

2 large free range organic eggs

80 g (3 oz) dates syrup 

80 ml (2½ fl oz) mild extra virgin olive oil (or 100 ml (3½ fl oz) organic cold-pressed sunflower oil)

1 tbsp plain yogurt

250 g (9 oz) white Farro flour, sifted (or other flour from ancient grains such as Kamut)

15 g (½oz) organic baking powder

1 tsp ground cinnamon

75 g (3 oz) organic apple chips


Apple chips small cakes: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Beat the eggs with the date syrup. Add the oil, yogurt, sifted flour, baking powder and cinnamon.
  3. Oil and flour cocotte or muffin molds and pour in the mixture. Sprinkle the surface with the apple chips.
  4. Bake for 40 minutes.

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.