Tangerine Ricotta Cake

This tangerine ricotta cake is a dessert that you can bake ahead. It is actually better and more moist on the second or third day. 

I love the moistness that ricotta brings to desserts. Some of my favorites include blueberry lemon ricotta tea cake, ricotta chocolate chip cookies, and tangerine ricotta cookies. Of course, I love it for making savory dishes such as lasagna or breakfast tomato and ricotta toast. 

For another great snacking type cake using citrus, definitely try Glazed Tangerine Donut Cake too. 

We enjoyed this cake for dessert, snacking, and even breakfast. Why not? Citrus and dairy. Sounds healthy to me.......

Ingredients To Make This Cake: 

Pantry Ingredients: Unbleached all purpose flour, baking powder, baking soda, salt, granulated sugar, dry sherry, and pure vanilla extract. 

From the Refrigerator: Unsalted butter and eggs. 

Ricotta Cheese: Use full fat ricotta, not reduced fat. 

Orange Marmalade: You could also use another citrus marmalade if it is available. You could also make your own. 

Tangerine Zest and Juice: I used Ojai Pixie tangerines from Melissa's Produce that are now in season (from March to May). They're grown at 60 family farms in the Ojai Valley in California. They are seedless, super sweet, and pretty special. 

No worries if the Ojai Pixies are out of season. You could also use another tangerine or citrus such as oranges, tangelos, or lemons. 

To Make This Cake: 

First, whisk together the flour, baking powder, baking soda, and salt and set the mixture aside. 

Next, beat the butter and sugar together for about three minutes, until fluffy. Add the eggs, one at a time, and then the tangerine juice, vanilla, and tangerine zest. 

After that, beat the flour mixture into the butter, egg, and sugar mixture in 1/2 cup increments, until incorporated. Add the batter to a prepared bundt pan and bake the cake for about 1 hour and 10 minutes. 

Once the cake has cooled, drizzle it with a mixture of marmalade and juice. When the cake has completely cooled, slice and serve. 

Equipment You Will Need:

Bundt Pan: You will need a 12-cup bundt pan. I used one that is labeled 10 to 15 cups. 

Electric Mixer: I used a stand mixer, but a hand mixer will work too. A stand mixer is helpful for when you need to beat the butter and sugar for several minutes. 

Cake Stand with Lid: This cake is best kept at room temperature in a cake keeper or a cake stand. 

Tip for Success:

For the best texture for this cake, be sure to completely mix the flour mixture into the butter mixture gently and thoroughly, but do not overly mix the batter. Also, be sure to scrape down the mixing bowl with each ingredient addition. 

Store this cake at room temperature either in a cake keeper or wrapped with plastic wrap. 

Sunday Funday Cakes! 

• Birch Tree Cake (Pumpkin Cake with Cream Cheese Frosting) by Amy’s Cooking Adventures
• Boiled Fruit Cake by Sneha's Recipe
• Cherry Almond Cake by Mayuri's Jikoni
• Chocolate Guinness Cake with Irish Buttercream by A Messy Kitchen
• Easy Birthday Cake by Making Miracles
• Medovik by A Day in the Life on the Farm
• Tangerine-Ricotta Cake by Karen’s Kitchen Stories
• Twinkie Layer Cake for a Friend's 50th by Culinary Cam

Our host this month is Amy of Amy's Cooking Adventures. She is having a birthday soon and is looking for ideas for a birthday cake! I think this cake would be delicious. 

Tangerine Ricotta Cake

Yield: 12 Servings

Author: Karen Kerr

Prep time: 30 MinCook time: 1 H & 10 MInactive time: 15 MinTotal time: 1 H & 55 M

This tangerine ricotta cake is a dessert that you can bake ahead.

Ingredients

For the Cake

• 12 3/4 ounces or 3 cups unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) softened unsalted butter
• 1 1/2 cups sugar
• 1 1/2 cups full fat ricotta cheese
• 3 large eggs at room temperature
• 1/4 cup tangerine juice
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons tangerine zest

For the Glaze

• 3/4 cup orange marmalade
• 1 tablespoon tangerine juice

Instructions

1. Heat your oven to 350 degrees F and grease and flour a 12 cup bundt pan.
2. Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Set aside.
3. Cream the butter and sugar in a large mixing bowl with an electric mixer (or in the bowl of a stand mixer) on medium high for about three minutes. Then add in the ricotta and continue beating until it is fully incorporated. Beat in the eggs one at a time. Add the juice, vanilla, and zest. On low speed, add the flour in 1/2 cup increments, mixing in between additions. After you've added it all, raise the speed to medium and beat for about 30 seconds.
4. Pour the batter into the prepared pan and smooth the top. Bake the cake in the bundt pan for about 1 hour and 10 minutes and test it with a toothpick. As soon as the toothpick comes out clean remove it from the oven. Cool in the pan for 15 minutes, and then turn it out onto a cooling rack to finish cooling.
5. Combine the marmalade and juice in a saucepan over medium heat until it becomes a liquid. Spoon the glaze over the top of the cake. Let cool.

Nutrition Facts

Calories

323

Fat (grams)

17 g

Sat. Fat (grams)

10 g

Carbs (grams)

40 g

Fiber (grams)

0 g

Net carbs

40 g

Sugar (grams)

38 g

Protein (grams)

5 g

Cholesterol (grams)

93 mg

https://www.karenskitchenstories.com/2012/06/tangelo-ricotta-cake.html

Karen's Kitchen Stories

bundt, cake, tangerine

dessert

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

I adapted this recipe from an orange-ricotta pound cake recipe in Cake Keeper Cakes by Lauren Chattman, published in 2009. If you like "snacking" or bundt type cakes that are easy to make, you should check out this book. 

This is one of the first recipes I posted on this blog, back in 2012. I've updated it with new photos, updated instructions, and a printable recipe card. Plus, we got to enjoy this cake again!