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
- 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
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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.
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In one medium bowl, whisk together the eggs and ricotta cheese for one minute.
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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!
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