Estelle's wonderful apple cake

I made this for my friend Anna's birthday and we had it served at Jamie's Italien.
A super easy but super yummy cake. The recipe is courtesy of my dear Estelle.

You need (for a 20m cake):

8 tbsp. flour
8 tbsp. sugar
8 tbsp. milk
pinch of salt
3 eggs
5 tbsp. vegetable oil
3-4 apples

for the icing:
1 egg
100 g sugar
80 g butter
a bit of vanilla essence

Mix all ingredients and pour the batter in the tin. Cut the apples into relatively thin slices and place them on the batter (they will sink).

Bake for 20 minutes at 180 degrees (preheated).

Mix the icing and pour it over the cake. Bake for another 15-20 minutes until it looks golden and caramelized.

Lemon Drizzle Cupcakes

This is another variation of the trusted recipe off the Sainsbury's self-raising flour.

You need (makes about 18):
275 g self-raising flour
3 eggs
175 g sugar
200 g butter
2 lemons
icing sugar

Take the butter and the eggs out of the fridge well in advance. When they are room temperature mix the butter and the sugar. Then add one egg at a time plus the zest of the lemons and the juice of one.

Fold in the flour with a wooden spoon (it stops Gluten from developing, I heard on breakfast the other day).

Use a tablespoon and a knife to fill the cupcake bases.

Bake for 15-20 minutes at 175 degrees.

Mix lemon juice and icing sugar. I like the icing to be quite runny.
Ice the cakes.

Chocolate Swirls

These are lovely yeast-doughy buns. They are adapted from a recipe of the great Sarah Wiener (if you speak German, I highly recommend her book La Dolce Wiener)

You need (for 10-12):

150 ml

half a sachet of dried yeast

325g plain flour

75g Butter

1 smallish egg

half a tsp. salt

75g sugar

Some spreading butter

Sweet cocoa powder

1 egg, beaten

Heat the milk in the microwave for a minute. Stir in the yeast. 

Melt the butter and mix it with the flour, sugar, salt, and the egg. 

Make a well in the flour and add the milk. Mix it together. Knead the dough with your hand for 5 to 10 minutes, adding flour if it's too sticky. 

Put the covered dough in a warm place for at least 30 minutes. Spread soft butter on it and sprinkle a good layer of cocoa powder on top.

Roll out the dough in a rectangular shape, 5mm thick. 

Roll it up and cut it in 3cm thick slices. Put the swirls on a tray and glaze them with beaten egg.

Bake at 250 degrees for about 8 minutes.