brochure newsletter

It-Tnejn Li Huma 05.05.11

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  • Chocolate sponge cake
  • 500g ricotta
  • 4 tablespoons maraschino liqueur or syrup from the cherries
  • 40g icing sugar, plus extra for dusting
  • 75g plain chocolate, chopped
  • 50g chopped and toasted almonds
  • 50g chopped and toasted hazelnuts
  • 75g maraschino cherries, halved
  • Cocoa powder for dusting



  • - slice the cake into three circles
  • - cut a piece of clingfilm large enough to line a 1.8litre bowl and place the middle cake circle in the centre; carefully lift and lower into the bowl; push down to fit snuggly
  • - mix together the ricotta, maraschino liqueur or syrup, icing sugar, chocolate, almonds, hazelnuts and cherries and stir well until combined
  • - spoon the mixture into the cake-lined bowl, spreading it in an even layer
  • - place the bottom third of the cake over the top, cover with clingfilm and chill overnight
  • - invert the cake on to a plate and peel away the clingfilm; cut 4 wedge-shaped templates from paper
  • - dust the cake with icing sugar and lay the templates over the top with their points meeting in the centre
  • - dust between the paper with cocoa powder, then carefully lift away the paper