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Tangerine Ricotta Poundcake

tangerinericottapoundcake

For our daughter’s second birthday last year, we made a super yummy clementine poundcake. She absolutely loved it and I’ve been making poundcakes of various flavors on a fairly regular basis since. With tangerines and other fresh citrus flooding into farmer’s markets and CSA boxes, I decided a fresh tangerine poundcake would be a delicious winter treat. I made this cake even more hearty by including a healthy dose of ricotta cheese. This is a dense, moist poundcake with delicious little pockets of tangerines. I used sucanat in place of sugar, so the cake turned out a nice dark brown. If you’re using traditional sugar, don’t worry if yours is a little lighter. It will still be delicious!

Tangerine Ricotta Poundcake

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

  • 2 cups tangerines, peeled, seeded and diced
  • 1 tablespoon sugar #1 (or sucanat)
  • 0.75 cup butter, softened
  • 2 tablespoons olive oil
  • 1 cup ricotta cheese (whole milk)
  • 1.25 cups sugar #2 (or sucanat)
  • 0.25 cup brown sugar (or sucanat)
  • 3 large eggs
  • 1.75 cups flour
  • 0.5 teaspoon salt
  • 1.25 teaspoons vanilla extract
  • 1 teaspoon cardamom, ground

Directions:

Preheat the oven to 350F. Grease and flour a 9x5x3″ loaf pan. Peel, seed and dice tangerines. Heat over medium heat in a sauce pan. Add sugar #1. Cook for about 5-10 minutes, just enough to break down the fruit a bit.

Meanwhile, beat the butter, oil, ricotta, sugar #2 and brown sugar together in a mixer until smooth. Mix in the eggs until completely blended.

Remove tangerines from heat and mash to about the consistency of a chunky chutney. Stir in about half the flour to the mixer as well as the salt, vanilla, cardamom and tangerines. Add the remaining flour. Beat until the batter is smooth and consistent.

Pour batter into loaf pan. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are browned and pulling away from the sides of the pan and a toothpick comes away clean.               

Freezing Directions:

AFTER baking, cool on a rack, slice if desired, and divide among freezer bags and freeze.

To serve: Thaw. Microwave slices about 30 seconds or loaf for 1.5 minutes. Top with sliced fruit, if desired, and serve.

Servings: 4 (1 loaf)

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2 Responses to “Tangerine Ricotta Poundcake”

  1. Mackenzie says:

    Oh my this sounds wonderful!! I have some leftover ricotta cheese so I think I’ll me making this tonight!

  2. YUM! what a delicious combination of flavors!

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