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!
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
Hi Stella. Loving your recipes! Can I use oranges instead of tangerines? Thanks Anita
Hi Anita, yes you can.. just make sure theyre sweet. If not, add a tad more sugar!
instead of tangerine, could I use lemon or another fruit? BTW, your recipes are AMAZING!
This sounds amazing! I’m wondering to keep the protein high but the calories lower, if I could swap out 2% cottage cheese for the ricotta????
HI Mary, I think you have something there! I haven’t tried it but I believe it will work!
Hi Stella!
I just tried your recipe, and it came out great with a wonderful subtle sweetness and amazing texture. I used a sugar alternative to reduce the sugar intake for my partner and I and it’s truly a delightful recipe!
Hi Branden, so glad you both enjoyed the recipe! Thanks for returning to the site for this kind feedback!
Is the flour 1/2 cup before sifting or after?
Should the ricotta be part-skim or full fat?
Thanks!
HI Susan,
1/2 cup before sifting.
Full fat – I alway use full fat dairy products (if I don’t, I will indicate it in the recipe box)
Enjoy!
Yes I was wondering the same .. could I use oranges
HI Barbara, yes you can use oranges or lemons. But if you do, make sure you up the sugar a bit to account for sweetness! Enjoy!
Just made this. Fabulous! I used a sumo orange bc I couldn’t find tangerines today. Thank you for the recipe.
Hi Cathy, Thank you for trying the cake recipe! Glad you enjoyed the recipe! Cheers!
How much tangerine juice? Saying to juice two tangerines is odd as some are small some are large.
Hi Monica, its 3 tbs to 1/4 cup tangerine juice!
Can I use almond flour?
Hi Connie, I haven’t tried it myself. it might work with a little coconut flour added in.
Please let me know how much tangerine juice is needed.
Hi Lisa, its 3 tbs to 1/4 cup tangerine juice!
Thank you so much! We love your recipes! I pass them along all the time!
Be blessed and Happy Easter!
Lisa
Hi Stella, can this be frozen?
Yes! Just wrap it tightly!
I made this today using almond flour and Swerve. My market didn’t have tangerines either. The Sumo Oranges worked just fine! Yummo!
Hi Ginger, thats beautiful! And thanks for coming back and sharing your feedback so that other people can make it with almond flour and sumo oranges!
Cheers!
Can you use 1 to one gluten free flour like King Albert?
Thank you,
Lori
Hi Lori, yes that should work in my experience!
Can you use King Arthur GF one to one flour for this recipe.
Thank you, Lori
I just put it in the oven! Cross your fingers…. I’ll be back in an hour 🤗
Hi Debra,
I know it will be delicious! Enjoy!
I love your recipes AND my life! Thank you so much, Stella…you rock, hon! 😉
Hi Carol, RIGHT back at you! You rock as well for leaving such a kind comment! Cheers!
Had left over ricotta I needed to use. It was easy and very good.
Hi Sue, perfect timing – I’m so glad you liked the cake!
There was a missed step/s: the other half of the zested rind and the salt….I just added it all…giving as a gift, in a round pan…hopefully its fabulous. As diabetics we are often on the hunt for a great dessert with lower sugar and this hits the bill for me. 🙂 And I am a cheese lover! The ricotta was beautiful!
Hi Amy, that’s awesome! I’m so happy the recipe was a winner for you!
In the Tangerine Ricotta Cake, the ingredients list calls for the juice and zest from TWO tangerines. But the instructions only call for the zest from ONE. Where do we use remaining zest?
Hi Jim, topping/garnish for the cake
The flavour is great but mine turned out very flat and undercooked, very wet still. I cooked it longer but it just browned the exterior and inside still uncooked. Wondering if more flour was needed as with the 1/2 cup noted in recipe my batter was very runny. Any suggestions?
Hi Lia, I’m so sorry the recipe wasn’t to your liking. Please keep in mind that this cake is kind of like a cheese cake. Not like a bready type of texture. YOu can try adding more flour if you like as all flours differ. Hope this helps!
Mine turned out the same way. I can’t figure out what I did wrong. I used clementines. I doubled the amount because they were so small.
I had the same results as well, I did mistake the order of things and mixed some separately and then added them together, so it came out a bit stodgy. But I went back to her video and saw that it wasn’t a fluffy like cake, though it wasn’t what mine was either ^_^’, but it was quite helpful to see what the texture and shape should be, so I will re try this (in the correct order) and maybe add a bit more flour like she suggested.
Hi Stella, This sounds delicious! Do you recommend draining the ricotta before mixing?
Thank you, Lauren
Hi Lauren, I forgot to drain this but you can! I think it would be better!
Does this need to be refrigerated ?
HI Dana, you dont have to. I did not refrigerate. But it will definitely last longer if you do.
Deceptively delicious! Although nothing fancy, this cake came out perfectly – again, delicious. Very easy and will be in regular rotation. Thank you!
Hello! Exactly! Its nothing fancy but still a yummy easy to make treat nonetheless! Cheers
I made
this again today but I have no tangerines/oranges. Added some almond extract and a bit of almond milk instead of the juice. Also, I was a bit shy of a full cup of ricotta so I added cream cheese. Once again, I substituted almond flour and Swerve to reduce carbs. It just came out of the oven and looks just as good as the one I made last week!
Delicious! In light of the comments about being a bit wet, I added a little more flour. This is a quick, easy, light and delicious dessert. Thank you!
HI Martha, i’m so glad you liked the cake and thanks for sharing your feedback here! Cheers@
Hi Stella,
Would I be able to use Sunflour (Sunflower seed flour) and non fat greek yogurt (Fage) for this recipe? I also would be using Allulose/BochaSweet as my sweetener. I’m trying to make it more diabetic friendly.
Thank you for any advice 😉
Hi Cat, I haven’t tried it so I cant say for sure. But with my experience, that should work!
Hi Stella,
I followed the recipe, but the cake appeared dense.
Do you have any suggestions?
I appreciate your feedback.
Thank you
HI Galina, that is the texture of the cake. its not a fluffy cake or anything like that. Its supposed to be dense. I’m sorry it didnt work out for you!
I wanted to love this but it did not work for me. The cake didn’t rise at all and it burned after 15 min in the oven. I also think it’s too sweet. Any idea what I did wrong?
Hi Eleni, I’m so sorry the recipe didnt work for you. I’m not sure what went wrong here
I tried this recipe and I loved it. I like that you don’t use too much flour/sugar and above all it’s delicious.
Wondering if I could add nuts 🤔
Hi Virginia, I’m so glad you love the recipe and thank you for coming back to rate it! I’m not so sure with this texture nuts would work here, but you could try it!
I used the juice and zest of two oranges, and sprinkled in some coconut flour due to the extra liquid. Worked great, tastes wonderful!