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
Looking for more?
Perfection! It came out of the oven exactly half an hour ago and it’s 3/4 gone thanks to the hubby who could not stay away.
Hi Leia, that’s a sign to double the recipe next time lolol
Hi Stella!! I live for your recipes, they’re simple, delicious, and make healthy eating easy! Ok so I made this bread but I didn’t have tangerines so I used one lemon (juice of half and zest of whole) added poppy seeds and used honey for my sweetener. Loving my life, girl!
Hi Bobbi, thank you so much! OHHHH sounds awesome with your substitutes!! Thanks for sharing your feedback with us!
Yes, thank you for sharing this idea. I don’t have tangerines either so I will try it this way. Thank you 😁
I used the juice and zest of two oranges, and sprinkled in some coconut flour due to the extra liquid. Worked great, tastes wonderful!
This cake looks to die for! I’m definitely going to make it… & maybe share it with others😂
Hi Nancy, that’s up to you lol
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 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
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!
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!
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@
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!
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
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.
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!
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.
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
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!