Lemon Ricotta Slice
with Maple Pecan Sauce | Serves 4
- Eggs
- Milk
- Gluten
- Wheat
- Pecan
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
Prepare to be swept off your taste buds with our tangy lemon and ricotta bars, a zingy and creamy delight. Top it off with an irresistible maple-peacan sauce for a nutty twist that takes this dessert to a whole new level of deliciousness.
Ingredients
1
lemon
1 tub
ricotta
(Contains: Milk)
1 tub
vanilla-flavoured syrup
½ packet
basic sponge mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut)
1 packet
pecans
(Contains: Pecan May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut)
1 packet
maple-flavoured syrup
Not included in your delivery
100 g
sugar
2
eggs
(Contains: Eggs)
110 g
butter (softened)
(Contains: Milk)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Grease and line the baking tin with baking paper. • Zest lemon to get a generous pinch then cut into wedges.
• In a large bowl, place the softened butter (for the batter) and the sugar. Beat with electric beaters, until pale and thickened, 2-3 minutes. • Add the eggs, ricotta and vanilla-flavoured syrup and beat until smooth, 1-2 minutes. • Using a wooden spoon, fold in basic sponge mix (see ingredients) and lemon zest until just combined.
TIP: Softened butter is easier to beat and helps your bars have a light texture!
• Pour batter into the lined baking tin. Bake for 45-50 minutes, until firm to touch. Set aside to cool slightly in tin. • While bars are cooling, roughly chop pecans. • In a small saucepan, melt the butter (for the sauce) over medium-high heat, until beginning to brown, 2-3 minutes. • Remove saucepan from heat, then stir in maple-flavoured syrup, pecans and a good squeeze of lemon juice, until combined.
• Transfer lemon and ricotta bars to a serving plate or board. Top with maple-pecan sauce. • Slice into even pieces and divide between plates to serve. Enjoy!
