3-ingredient lemon ricotta tray cake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Our pancake mix hack cuts all the hard work out of baking! Plus, this super easy cake is ready to eat in 25 minutes.

3 Ingredients

  • 375g bottle pancake shake mix

  • 160g (1/2 cup) lemon curd

  • 120g (1/2 cup) smooth ricotta (from a tub)

4 Method Steps

  • Step 1

    Preheat oven to 190C/170C fan forced. Place one shelf in the centre of the oven. Grease a 2.5cm-deep, 23 x 28cm (base measurement) baking tray.

  • Step 2

    Prepare the pancake mix following packet directions. Pour into the prepared tray. Spoon lemon curd

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    (160g (1/2 cup) lemon curd) over the pancake mixture. Add 1-2 tablespoons of water to the ricotta (120g (1/2 cup) smooth ricotta (from a tub)) and stir to loosen. Spoon over lemon curd. Use a knife or skewer to gently swirl the lemon curd and ricotta.

  • Step 3

    Bake on the middle shelf for 20 minutes or until set. Remove from oven.

  • Step 4

    Heat oven grill on high. Grill for 1-2 minutes or until the top is golden. Serve immediately.

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Recipe Notes

Don’t line the tray with baking paper as it will burn under the grill.

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