Cake

coarse semolina (about 400 grams) • fine semolina (about 250 grams) • sugar (about 200 grams) • coconut milk (about 355 ml) • mastic drops or 2 teaspoons vanilla extract • heaping teaspoons baking powder • water (about 415 ml) • sugar (about 350 grams) • brandy or cognac

all-purpose flour (about 250 grams) • chocolate hazelnut spread (about 600 grams) • eggs • Butter, for greasing the pan

all-purpose flour (about 24 grams) • unsweetened cocoa powder (about 18 grams) • sugar (about 63 grams) • sunflower oil (about 45 ml) • baking powder (about 2 grams) • milk (125 ml) • egg

pears • sugar (about 300 grams) • water (about 480 ml) • cinnamon stick • nutmeg (optional) • all-purpose flour (about 125 grams) • powdered sugar (about 125 grams) • cocoa powder (about 25 grams) • melted butter (about 150 grams) • baking powder • baking soda • vanilla extract •

flour (about 125 grams; I used self-rising flour for extra volume) • sugar (about 125 grams) • butter (about 125 grams) • eggs • small apples • Optional: 1 packet vanilla sugar or 1 teaspoon vanilla extract • Optional: A little powdered sugar and cinnamon for dusting

dark chocolate (about 120 grams) • margarine (about 110 grams) • eggs • sugar (about 150 grams) • all-purpose flour (about 60 grams) • unsweetened cocoa powder (about 150 grams) • brandy • dark chocolate (about 50 grams) • heavy cream (about 50 ml)

red apples • unsalted butter • sugar • all-purpose flour • eggs • vanilla sugar or 3 teaspoons vanilla extract • Ground cinnamon (as much as you like, I use plenty)

large or 4 medium apples, ripe but not overripe • margarine or butter • granulated sugar (not powdered sugar, or it won’t caramelize) • Plenty of cinnamon (a small or even large handful) • little lemon juice (optional) • Walnuts, raisins (optional) • granulated sugar • eggs • baking powder • all-purpose flour • little cinnamon (a pinch or two) • vanilla extract (optional)

sugar (125 grams) • butter (125 grams) • eggs • all-purpose flour (200 grams) • baking powder (about 2 teaspoons) • milk • Zest of 1 lemon • vanilla extract • apples • Ground cinnamon (to taste) • Powdered sugar for dusting (optional)

unsalted butter • sugar • eggs • vanilla extract • ground cinnamon • ground cloves • salt • brandy or cognac • milk • self-rising flour • baking powder • apples, peeled and thinly sliced

sugar (about 400 grams) • all-purpose flour (about 375 grams) • baking powder (about 1 tablespoon or 15 grams) • butter (about 225 grams) • eggs • brandy (about 1 ounce or 30 ml) • large apples • vanilla sugar or 2 teaspoons vanilla extract • cinnamon

medium apples, peeled and sliced • Juice of 1 lemon • unsalted butter (plant-based butter is fine) • granulated sugar • parchment paper, cut into a round to fit the pan • ground cinnamon, heaping • eggs • granulated sugar • all-purpose flour • baking powder, mixed with the flour

sugar (about 350 grams) • water (about 450 ml) • brandy or rum • self-rising flour (about 200 grams; I used whole wheat) and 1/4 cup fine semolina (about 40 grams) • sugar (about 100 grams) • unsweetened cocoa powder (about 80 grams) • salt • vanilla powder • milk (about 80 ml) • melted butter (about 130 grams) • large eggs • Easy Chocolate Ganache

sugar (200 grams) • Zest of 1 orange • olive oil (180 ml) • ground cinnamon • ground cloves • baking powder • baking soda • orange juice (480 ml) • all-purpose flour (375 grams) • raisins (optional) • coarsely chopped walnuts (optional) • vanilla extract •

unsalted butter (250 grams), plus extra for greasing the pan • granulated sugar (250 grams) • all-purpose flour (250 grams) • ground cinnamon • –4 apples • large eggs • milk (50 ml) • Ground cinnamon and brown sugar for the pan

tahini (240 ml) • sugar (200 grams) • orange juice (240 ml) • all-purpose flour (about 250 grams) • baking powder • brandy • baking soda • ground cinnamon • dried cranberries (60 grams) • walnuts, chopped (60 grams) • Powdered sugar

sugar (200 grams) • eggs • vanilla extract • baking powder • all-purpose flour (120 grams) • fine semolina (170 grams) • milk (120 ml) • Lemon zest • Shredded coconut for topping • water (600 ml) • sugar (400 grams) • little lemon juice •

medium eggs • sugar (about 300 grams) • corn oil • vanilla pods or 2 teaspoons vanilla extract • fine semolina • all-purpose flour • cocoa powder • baking powder (about 1 tablespoon) • liqueur • Orange zest • water (300 ml) • sugar (about 300 grams) •

eggs • sugar (210 grams) • vanilla extract • milk (200 grams) • sunflower oil or melted butter (200 grams) • unsweetened cocoa powder (30 grams) • all-purpose flour (200 grams) • baking powder (15 grams) • unsweetened cocoa powder (30 grams) • milk (500 grams) • sugar (210 grams) • sunflower oil or melted butter (200 grams) •

eggs • sunflower oil (about 120 ml) • sugar (about 200 grams) • vanilla sugar or 2 teaspoons vanilla extract • milk (about 120 ml) • baking soda • baking powder • cocoa powder • all-purpose flour (about 325 grams) • granulated sugar (about 400 grams) • rose water • (about 1 2/3 cups) powdered sugar •

fine semolina • plain yogurt • sugar (about 300 grams) • mastic (ground) • baking soda • salt • sugar • water • drops of lemon juice

espresso cups coarse semolina (about 1/2 cup or 80 grams) • espresso cups fine semolina (about 1/2 cup or 80 grams) • espresso cups sugar (about 1/2 cup or 100 grams) • (about 7 oz or 200 grams) plain whole milk yogurt • baking powder • salt • vanilla sugar or 2 teaspoons vanilla extract • egg • espresso cup citrus liqueur (use any similar liqueur you have, about 1/4 cup or 60 ml) • espresso cup good quality melted butter (about 1/4 cup or 60 ml) • sugar (about 600 grams) • water (about 480 ml)

eggs • sugar (200 grams) • all-purpose flour (150 grams) • baking powder • apples • butter (70 grams) • cinnamon, optional • raisins (50 grams), optional

self-rising flour (240 grams) • eggs • sugar of your choice (150 grams) • sunflower oil (120 grams) • mashed banana (80 grams) • apples • milk (80 grams) • Vanilla extract • Cinnamon • baking powder • Powdered sugar

large apples or 4 smaller apples • brown sugar • Cinnamon • little butter • golden raisins (about 50 grams) • walnuts, roughly chopped (about 50 grams) • sugar (about 200 grams) • eggs • milk (about 110 grams) • vanilla extract • salt • self-rising flour (about 230 grams) •

milk (240 ml) • flour (180–240 grams) • sugar (400 grams) • sunflower oil • salt • baking powder (about 0.4 oz or 11 grams) • eggs • vanilla sugar or 2 teaspoons vanilla extract • apples

self-rising flour (about 250 grams) • baking powder • butter or margarine (about 225 grams) • sugar (about 300 grams) • chopped walnuts (about 100 grams) • eggs • green apples • espresso cup brandy (about 2 ounces or 60 ml) • milk (about 120 ml) • vanilla pods or 2 teaspoons vanilla extract • ground cinnamon • ground cloves •

apples (peeled and cut into small cubes or thin slices; if you have tart apples, the result is amazing) • vegetable oil or melted butter (120 ml) • sugar (240 grams) • milk (120 ml) • eggs • self-rising flour (about 260 grams) • vanilla (or 2 teaspoons vanilla extract) • ground cinnamon (4 grams; use 1/2 teaspoon if you prefer a milder flavor) • baking powder (2 grams; optional) • little sugar & cinnamon for sprinkling

unsalted butter, at room temperature • apples • all-purpose flour • powdered sugar • baking powder • eggs • cinnamon • Brown sugar for sprinkling

For the base: • apples • butter or margarine (about 150 grams) • sugar (about 200 grams) • Juice of 1 lemon • little cinnamon • For the sponge cake: • eggs • sugar (about 200 grams) • self-rising flour (about 130 grams) • baking powder • vanilla sugar or 4 teaspoons vanilla extract