Soft apple and yoghurt cakes

Thank you to Marisa’s ‘il mio saper fare’ for this recipe.
INGREDIENTS FOR 12 CAKES
250 g Italian '00' flour
100 g sugar plus 1 tablespoon for apples
3 apples
2 eggs
200 ml plain natural yoghurt
75 g extra virgin olive oil or corn oil, better here because my Garda oil is strongly flavoured
1 lemon, juice; I also used zest
Half a sachet baking powder
Half a small glass liqueur; I used limoncello

I peel and dice apples.

I put in a saucepan with squeezed lemon juice.

I add a heaped tablespoon sugar.

I add half a small glass liqueur.

I cook about 10 minutes.

I put flour and sugar in a bowl.

I add yoghurt.

Then eggs.

Then olive or seed oil.

I add grated lemon zest.

I beat with an electric whisk until smooth.

I add sifted baking powder.

I butter and flour 12 disposable moulds and add a spoonful batter to each.

I evenly divide apples among moulds.

I cover with remaining batter.

I bake at 170°C for 15/20 minutes until puffed and golden.

Once cold, I remove, place in paper cases and dust with icing sugar.