Preheat oven to 450 F. In a medium bowl lightly whisk the eggs, milk, 2 sugar, salt and lemon zest. Whist in the flour until well mixed. In a deep ovenproof  skillet melt 2 tablespoons of butter. Add the applies and sauté for 5 minutes, until caramelized. Pour the batter over the apples, sprinkle with the raisins and transfer the skillet to the oven. Bake for 20 minutes. Meanwhile melt the rest of the butter. In a small bowl mix 1/4 cups sugar with ground cinnamon. Remove the apple pie from the oven and drizzle with the melted butter and sprinkle with the cinnamon sugar. Return the skillet to the oven for 4-5 minutes. Sprinkle the pie with a little confectioners sugar and serve right away.

Bring a full pot of water to a boil and add the beets. Boil for about 25 – 30 minutes until beets are soft when poked with a fork. Let to cool and peel. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Melt the chocolate chips, using a double boiler or microwave. Add very hot espresso, mix with a wooden spoon or spatula. Add cubed butter and stir until smooth. Whisk together flour, sugar and cocoa powder. Whisk yolks and ad them to a chocolate mixture, mix well. Then add beet puree and flour mixture, mix one more time. Beat whites until soft peaks. Gently mix whites with a batter, stirring with a spatula just until combined. Coat a 9-inch springform pan with cooking spray. Pour the batter into the pan. Transfer into the oven, reduce heat to 325 F. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in pan on a wire rack for 15 minutes. Whip cold heavy cream with a confectioners sugar and poppy seeds. Serve warm cake with a tablespoon of whipped cream.

Preheat oven to 375 F. Spray 11 inch  loose-bottomed flan tin mold with a cooking spray, or just butter it and place into a fridge. Beat the butter and sugar together until creamy.  Add the egg yolks one by one, and the orange blossom water. Sieve in the flour, add the cream cheese and stir in the finely chopped walnuts and the poppy seeds. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it's ready by sticking a cocktail stick into the centre of the torte. It should come out clean. Remove from the oven and allow to cool. In a small sauce pan combine apricot jam and water, bring to a boil. Brush this over the top of the torte, and when cool, sprinkle with a grated chocolate.

Preheat oven to 350 F. Peel, rinse and grate carrots coarsely. In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil and fresh ginger. In another bowl, whisk together flour, baking powder, soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Place 12 muffin cases in a muffin tray and fill each three-quarters foul with the dough. Bake in preheat oven for 15-18 minutes or until cake tester comes clean. Leave the cakes in the molds for 5 minutes, then turn out onto a wire rack and leave until completely cool. Now you need to make some frosting for yours cupcakes. It is really easy, just beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, corn syrup, vanilla and cinnamon. Beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled muffins.