IN a panic over your Pesach cooking? Well, here are some great, easy
Caterer Celia Clyne has provided her favourite recipe — a quick
Pesach sponge. The beauty here is that you really can fill it with
just about anything. What differs from a normal cake is the warm
water — this needs folding in to keep the mixture light and fluffy.
And Anne Shooter has chosen something she eats all year round
— matzo brei.
Emma Spitzer has provided a must-have recipe for every seder table
in fish balls, while she gets a bit more exotic with her recipe
for Mahkuda with harissa.
Set the oven to 180C.
Place all the ingredients except the water in a large mixing bowl
and, using an electric whisk, blend all the ingredients together
for five minutes until it is light and creamy.
Fold in the warm water and bake in a lined cake tin for 30-40
minutes until light golden colour.
This cake can then be filled with jam or lemon curd or served
Dust the top with icing sugar.