Quick Tangerine Ricotta Cake
A delicious creamy and flavorful treat that you will make time and again!
This happens to be one of the easiest cakes to make and definitely delivers on tangerine citrus flavor and creaminess from the ricotta cheese. If you’re looking for a fast cake recipe to have for dessert or last minute company – this recipe is for you! You will also love the creamy and delicious Lemon Ricotta Cake.
If you like this recipe you will love my 3 Ingredient Greek Yogurt Cake or my Whole Orange Blender Cake or Whole Lemon Blender Cake !
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Tangerine Ricotta Cake
Equipment
Ingredients
- 2 eggs
- 1 cup ricotta cheese
- 1/3 cup granulated sugar of choice
- 2 tangerines, zested + juiced
- 1/2 cup flour sifted
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350℉. Line a 8×4 inch loaf pan with parchment paper. If you dont have a loaf pan use a round 6 or 7 inch cake pan.
- In one medium bowl, whisk together the eggs and ricotta cheese for one minute.
- Next whisk in the tangerine zest from ONE tangerine and the juice from both tangerines and the sugar until incorporated. Sift in the flour and baking powder and mix in with a spatula. Transfer the batter to your pan and tap on the counter to settle the batter in the pan. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to set in pan for 5 minutes then transfer to a cooling rack for 20 minutes. Serve with powdered sugar and fruit!
Notes
If you’re subbing in fresh orange juice and zest, it comes out to about 3 tbs to 1/4 cup juice. And 1/2 tsp zest. If the juice isn’t sweet, add a little more sweetener to the batter.
Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 177mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 278IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg
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Great go to dessert! i substitute egg whited for one of the eggs to make more cholesterol friendly!
Made it with oat flour and the results were really good. It is a keeper. Thank you
Can I substitute lemon juice and zest for tangerine?
I can’t wait to make this, thank you for the recipe. Quick question.. can I use almond flour?
the tangerines I used had a lot of juice. The batter was very loose. I added a little more flour.
Perhaps you can mention how much juice is needed for the recipe.
I made this cake this week but I don’t find it has any flavour, so likely won’t make it again. I did use mandarine zest and juice instead of tangerine, as tangerines weren’t available in the shop, but otherwise followed the recipe to the letter.
Any suggestions?
Not seeing any oil or butter! Is that right, or has there been an omission?
I just made this only with lemon (no tangerines at my store today and it was too hot out to drive across town lol) .. The house smells incredible and it looks amazing!!! It’s golden brown and cooling !!! Can’t wait to try it!!!
Absolutely delicious and added fresh blueberries!
I know I was using cottage cheese as a ricotta cheese substitute in other recipes…so I was wondering have you ever tried cottage cheese instead of ricotta? Do you think it would work?
Ps…I have made many of your recipes and love them all!!
could you use cottage cheese?
I would like to know why under nutrition, you listed kcal… how does that translate for those of us who count calories?
Recipe did not say when to add salt. I sifted it with flour and baking powder. Do not rise much I loaf pan. One inch high. Baked for 40 minutes and tested with toothpick for readiness. Bottom and sides too dark maybe from parchment. Was bitter. Will not use parchment next time and use baking spray. Will try one more time because I like the ingredients but something off. Texture does not look the photo.
I really liked this recipe. I decided to try it as a breakfast meal prep for the week because I could use things I already had on hand. I swapped out the ricotta for cottage cheese, the sugar for honey and maple syrup annd only used 1/4 cup, and regular flour for oat flour to make it healthier. Very tasty!
What happened to the zest of the second tangerine l? I read the recipe a few times and I don’t see that it goes anywhere
Hi Pam, You only need the zest from one tangerine. Must have been omission. Sorry for the confusion!
Stella, I’ve been dreaming about making this cake, however I’m trying to make it as low carb as possible. Are there any substitutions you’ve successfully tried? Can I use a keto Lankanto Monkfruit sweetener that’s the same consistency as sugar?
Hi Jill, I feel you! Yes you can totally use any granulated sweetener of your choice!
How about substituting the flower for a keto friendly cake? What would be better, an almond flour or coconut flour? A mix of both?