One pan strawberry, lemon, and ricotta cake.
Cook time: 40 mins | Prep time: 10 mins | Serves: 8
Ingredients.
375g pancake premix
1 cup of frozen sliced strawberries (can be fresh strawberries)
1/2 cup fresh ricotta
1/2 cup of lemon curd. Recipe below.
Method.
1. Preheat oven to 180°C fan forced (350°F). Grease and line a baking tray.
2. Add water to pancake pre mix as per packet instructions. Approximately 375g dry mix with 400ml of water
3. Pour into the baking tray and evenly place strawberries on top. Dollop the ricotta and lemon curd with a teaspoon evenly.
4. Bake for 40-45 minutes. Leave to cool for 10 minutes and slice up.
lemon curd.
Cook time: 40 mins | Prep time: 10 mins | Serves: 8
Ingredients.
2 lemons, juice
1/4 cup of natural sweetener
2 eggs
2 tablespoons butter or plant-based butter
Method.
1. Get a heat-proof bowl that fits on top of a saucepan. Combine lemon juice, sweetener, plant-based butter or normal butter, and eggs. Whisk with a fork to combine.
2. Place water into the saucepan, about 2 inches high. Bring to a simmer then place the bowl of lemon on top of the saucepan. Whisk constantly for 1.5 minutes until thickened.
3. Take the bowl off the saucepan and keep whisking for another minute. Pour into a sterilized jar and keep it in the fridge for up to 3 weeks.
