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
Hungry for more?
Does the salt go in with flour?
I love watching your post everyday. You don’t beat around the beat to get your recipes. You put the website to your page and it’s so easy to print. Thank you so much. Your the best. ❤️😊❤️
Hi Ann, Thank you for supporting the website and trying out the recipes! Have a beautiful day!
Can you substitute with almond flour? Thank you.
Hi Diane, I haven’t tried it that way so I can’t say for sure that it would work.
So simple to make and absolutely delicious!
this looks so good, want to try it but my guy is not a citrus fan. Can this be made with any other fruit and maybe just the zest?
What can I use instead of tangerines, we don’t have them can I use lemons?
can this be made gluten free, any additional add ins if gf?
What can I use to replace the eggs because of allergies?
This is so easy and delicious.
HI Nancy, thank you for trying it out!