Embrace the simplicity of baking with this 3-ingredient Lemon Ricotta Tray Cake. It’s a delightful fusion of tangy lemon and smooth ricotta, all wrapped up in a light, fluffy cake. Perfect for when you want a touch of sweetness without the fuss.
Ingredients:
- 375g bottle of pancake shake mix
- 160g (1/2 cup) lemon quark
- 120g (1/2 cup) smooth ricotta (from a tub)
Method:
Preheat the oven to 180°C (350°F). Grease a 20cm x 30cm (8in x 12in) baking tray and line with greaseproof paper.
Prepare the pancake mix according to the bottle instructions to make a batter.
Spread the batter evenly on the tray. Pour the lemon curd over the batter and use a skewer or the back of a spoon to break up the curd to create a marbled effect.
Drop spoonfuls of ricotta evenly over the top.
Bake for 15-20 minutes or until the edges are golden and the centre has set.
Allow to cool slightly, then slice and serve hot or at room temperature.
