Lemon Ricotta Tray Cake
Lemon Ricotta Tray Cake made with only 3 ingredients.Fluffy pancake base swirled with lemon curd and ricotta.Ready in about 30 minutes for an easy homemade dessert.
Ingredients
- 375 g bottle pancake shake mix
- 160 g 1/2 cup lemon curd
- 120 g 1/2 cup smooth ricotta
- 1 –2 tablespoons water
Instructions
- Preheat the oven to 190°C (170°C fan-forced). Position a rack in the center of the oven. Grease a 23 x 28cm baking tray with a depth of approximately 2.5cm.
- Prepare the pancake shake mix according to the package instructions.
- Pour the prepared batter into the greased tray.
- Spoon the lemon curd evenly over the batter.
- Add 1–2 tablespoons of water to the ricotta and stir until smooth and slightly loosened.
- Spoon the ricotta over the lemon curd.
- Using a knife or skewer, gently swirl the lemon curd and ricotta through the batter.
- Bake the Lemon Ricotta Tray Cake for 20 minutes or until set.
- Remove from the oven.
- Turn the grill (broiler) to high and grill for 1–2 minutes until the top becomes lightly golden.
- Serve warm and enjoy.
Notes
- Serve with fresh berries for added freshness.
- A dollop of whipped cream pairs beautifully with the lemon flavor.
- The tray cake is best enjoyed warm but can also be served at room temperature.
- You can use homemade lemon curd if preferred.