the sweet­est thing

Foodie queen Donna Hay shares some se­ri­ously su­gary de­lights

Living Etc - - CONTENTS / ETC -

donna hay’s de­li­ciously divine recipes for cake, pud­ding, cook­ies, tart and pavlova… yum, scrum!

Ital­ian ri­cotta sponge cake Serves 8-10

* 1 x ‘my nan’s’ sponge cake

FOR THE RI­COTTA Fill­ing

* 360g fresh ri­cotta

* 40g ic­ing sugar, sifted * 1 tea­spoon finely grated lemon rind * 1 ta­ble­spoon lemon juice

FOR THE Mas­car­pone ic­ing

* 250ml sin­gle cream

* 250g mas­car­pone

* 80g ic­ing sugar, sifted

Make the ba­sic ‘my nan’s’ sponge cake on page 212. To make the ri­cotta fill­ing, put the ri­cotta, sugar, lemon rind and juice in the bowl of an elec­tric mixer and beat on a low speed for 2 min­utes or un­til smooth. Set aside.

To make the mas­car­pone ic­ing, place the cream, mas­car­pone and sugar in the bowl of an elec­tric mixer and whisk un­til soft peaks form.

To as­sem­ble the cake – place one of the sponge cakes on a cake stand or plate. Spread with the ri­cotta fill­ing and top with the re­main­ing cake. Us­ing a pal­ette knife, spread the top and sides of the cake with the mas­car­pone ic­ing. Slice to serve. Tip This is a per­fect cake for cel­e­bra­tions such as birth­days. Pile with berries or top with gar­den roses (choose pes­ti­cide-free) for some­thing spe­cial.

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