Lea Hogg

End of a year and a new beginning, a new cycle and hope for good things to come. This is what a new year is all about, it is about closing doors and starting afresh.

My sponge with ricotta was one of the most popular recipes this week and you will need :

4 eggs
100 g sugar
100 g self raising flour
A few drops good vanilla extract
2 spoons water

Place the eggs, sugar and vanilla in a large mixing bowl and use an electric whisk to beat until the mixture doubles in size. Add the water and mix in with a metal spoon,

Sift the flour and add to the mixture a little at a time an mix in with a metal spoon, gently without overbeating.

Pour batter into two cake tins and bake in a hot oven 180C for 15 minutes. Allow the cakes to cool down. Remove from cake tins.

For the filling:
250g ricotta
50 g almonds, chopped
50 g dark chocolate, chopped

Mix these ingredients together.

Plus 2 spoon jam, kept aside for later use

Spread the jam on to the surface of one of the cakes. Then spread the filling on top. place the second cake on top. Dust the surface with some icing sugar. Serve.

Ghal ricetta bil malti ghafas hawn