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 !
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
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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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!
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!
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!
Can you use King Arthur GF one to one flour for this recipe.
Thank you, Lori
Can you use 1 to one gluten free flour like King Albert?
Thank you,
Lori
Hi Lori, yes that should work in my experience!
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!
Hi Stella, can this be frozen?
Yes! Just wrap it tightly!
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
Can I use almond flour?
Hi Connie, I haven’t tried it myself. it might work with a little coconut flour added in.
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!
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!
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!
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!
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!
instead of tangerine, could I use lemon or another fruit? BTW, your recipes are AMAZING!
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!