Put the ricotta cheese into a colander to let the whey drain.
Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf.
Take small bites of dough, round them with hands and put them on a baking tray.
Bake at 350°F for 8- 10 minutes or until they turn gold.
Sprinkle with icing sugar (or roll the in it) when they are still warm.
Serve warm or cold.
You can store them in a tin box for a couple of days.
Preheat the oven at 350°F.
Grease a 9 inches round baking pan.
In a bowl mix sugar, flour, baking powder, baking soda and salt.
Add the sour cream, the oil, the egg and the vanilla extract.
Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).
Pour the batter in the baking tin and bake for about 30- 35 minutes.
For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa.
Slowly add milk and icing sugar until you have the right spreadable consistency.
Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes.
You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.
Spread a generous amount of frosting on the cake when it's completely cold.
Mix all the ingredients with a spatula, just enough to mix well.
Put the dough in a sac- a poche, let it rest in the fridge for about 30 minutes.
On a baking tray make cookies squeezing dough, keep space between them as they grow on the oven.
Sprile sugar confetti on them if you like.
Bake for 10-12 minutes at 320°F, they just have to gold on borders, they will remain pale as they don't contain eggs.
They will be very soft right out of the oven, wait untill cold before removing them from the baking tray.