The Apple Cake Collection

Ingredients: 110 g caster sugar 55 g butter 1 egg 110 g self-raising flour 1/2 tsp mixed spice  110 g currants 110 g sultanas 30 g mixed peel 110 g grated apple Preparation: 1. Beat together butter and sugar, followed by egg. 2. Combine dry ingredients, and fold into creamed mixture, along with apple. 3. Put into a greased and lined 20 cm round tin and smooth over top. 4. Bake at 180°C for about one hour, until browned and shrinking from edge of tin. Equally good cold as a cake or warm as a dessert with whipped cream. Serves 8. Source of Recipe: Sent in by Serena via Postcrossing

Ingredients: For the apple base: 550 g cooking apples, weight when peeled, cored and sliced 3 tbsp water 50 g caster or soft brown sugar ½-1 tsp mixed spice For the crumble topping: 150 g rolled oats 85 g plain flour 85 g margarine 115 g soft brown sugar Preparation: 1. Preheat the oven to 180 °C/gas mark 4. 2. Put the apples with the water, sugar and spice into a pie dish, cover and bake for 15 minutes. 3. Mix the rolled oats with the flour, melt the margarine in a pan and add the oat mixture and the sugar. 4. Mix well, then spread evenly over the apples. 5. Bake for a further 30 minutes until the topping is crisp and brown. Serve with custard. Source of Recipe: By Marguerite Patten  (Sent in by John via Postcrossing)

Ingredients:  100 g dried apple 200 g self-raising flour (or 200 g flour and 2 1/2 or 3 tsp baking powder) 100 g unsalted butter , (cold) 100 g caster sugar 1 large free-range egg Preparation: 1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Line two trays with greaseproof paper and rub with olive oil. 3. Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. 4. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside. 5. Pulse in the egg until combined, stopping to scrape down the sides, if needed. 6. Divide into 24 pieces, roll into balls, then press down lightly into 4 cm rounds, lining them up on the trays as you go. 7. Sprinkle over the reserved mix, lightly pressing it into the cookies. 8. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack. Yum! Source of Recipe: Found on Jamie Oliver's Site