Easy Apple Cake

175g self raising flour
175g soft butter
175g caster sugar
3 large eggs beaten
1. 5 medium sized cooking apples peeled and cubed
1 level teaspoon cinnamon
grated rind of 1 lemon
60g raisins
Icing sugar to dust
18cm square baking tin

Set oven to 180 degree celsius.
Put sugar, butter,  and flour in a bowl.  Add eggs and beat well. Stir in apples cinnamon, lemon rind and sultanas.

Bake in oven for forty to fifty minutes until cake has risen and feels firm to touch in the centre and a skewer comes out clean after insertion into the cake.

Leave to cool in tin for ten minutes then transfer to wire rack to cool.  Dust with icing sugar before serving.

Basic Pancake Recipe

125g plain flour
1/2 level tsp salt
1 large egg
300ml milk
oil
15cm pancake pan

To make the Batter
Put flour and salt in a large bowl,. Add the egg and half the milk and mix well with an electric hand-mixer for a minute or two until it is really bubbly. Stir in the rest of the milk and pour into a jug and leave for about 20 minutes.

To make the Pancakes
Heat the pan and add some drops of oil. When it starts to smoke, pour in enough batter, tilting the pan to coat the base evenly. Cook until the pancake edges start to curl away from the pan and it browns underneath. Use a palette knife to flip it over and cook for another 30-45 seconds, and slide it out onto the plate. Make the rest of the pancakes, oiling the pan as necessary. Separate pancakes with kitchen or greaseproof paper.

To Freeze
Cool, put in a food bag or wrap in foil, seal and label. Use within three months.

Rich Chocolate Torte

250g dark chocolate
175g soft butter
125g caster sugar
200g packed ground almonds
4 separated large eggs
4 teaspoon apricot jam
23cm buttered tin

Set oven to 180 degrees celsius.
Melt 175g chocolate.  Cream 125g butter with sugar until light and stir in almonds egg yolks and melted chocolate and beat well.

Whisk egg white till stiff and fold into mixture.  Pour into tin and bake 50 to onehour until firm to touch.

Remove from oven and rest for five minutes then turn onto rack.  Warm jam and spread on cake. Melt chocolate and butter and spread over cake.