Preheat the oven at 180C.

Greace well your pan.

Whip the eggs with the sugar until pale and fluffy.

In a large bowl combine the semolina, the thin semolina, the mahlab and the salt. Gradually add the EVOO into the dry

Place eggs, sugar, extra virgin olive oil, milk and vanilla extract in a large bowl. Whisk until combined.

Whisk the sugar, olive oil and wine in a large bowl. Add in the grated lemon peel and begin to mix in the flour.

After adding the first cup of flour, sift in the baking powder, then keep on adding flour until a smooth dough forms. Let it rest 10 minutes.

Preheat the oven to 180ºC. Grease a 9×9″ baking pan with the tahini or oil.

Mix the dry ingredients (semolina, flour, turmeric and baking powder) together in a large bowl.

To make the tangzhong mix the water and flour on medium heat until it forms a paste.

Combine warm water, sugar and yeast in a large bowl. Allow to stand for 10 minutes until the yeast is activated.

Preheat oven to 180 degrees C. Grease the cake pan with extra virgin olive oil only.

Mix the topping ingredients – sugar, cinnamon and apple slices – together in a bowl and set aside.

Mix the rest of the sugar with the eggs, vanilla, extra virgin olive oil and salt in a separate bowl. Whisk until light and fluffy.

Preheat your oven to 180 deg C and grease a 22cm baking tin.

Mix the yoghurt, olive oil, juice and eggs until well combined.

Combine the flour, sugar, baking powder, salt and lime zest.

Melt the chocolate

Add the olive oil and cocoa powder

Stir to combine, making sure there are no lumps

Preheat your oven to 170°C. Grease a 22cm springform tin with a little oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.

In another smallish bowl, combine the flour with the bicarbonate of soda and pinch of salt.