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Tangerine Ricotta Pound Cake

<p>This is a densely moist poundcake makes use of some of the fresh citrus flooding into farmer's markets and CSA boxes this season. With a healthy dose of creamy ricotta and delicious little pockets of tangerines this hearty winter treat has a burst of citrusy goodness in every bite.</p>
4 Servings Recipe By

Ingredients

  • 2 cups peel and dice Tangerine
  • 1 tablespoon Sugar #1
  • 3/4 cups soften Butter
  • 2 tablespoons Olive Oil
  • 1 cup Ricotta Cheese
  • 1 1/4 cups Sugar #2
  • 1/4 cups Brown Sugar
  • 3 individual Egg
  • 1 3/4 cups Flour, All-Purpose
  • 1/2 teaspoons Salt
  • 1 1/4 teaspoons Vanilla Extract
  • 1 teaspoon Cardamom, Ground

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of cake
  • 1102 Calories
  • 54g Total Fat
  • 29g Sat Fat
  • 1g Trans Fat
  • 289mg Cholesterol
  • 352mg Sodium
  • 139g Total Carb
  • 3g Fiber
  • 89g Total Sugars (Includes 79g Added Sugars)
  • 19g Protein
  • 46 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat diced tangerines over medium heat in a sauce pan.
  2. Grease and flour indicated number of 9x5x3″ loaf pan.
  3. Add sugar #1.
  4. Cook for about 5-10 minutes, just enough to break down the fruit a bit.
  5. Meanwhile, beat the butter, oil, ricotta, sugar #2 and brown sugar together in a mixer until smooth.
  6. Mix in the eggs until completely blended.
  7. Divide the cake batter among indicated number of prepared pan(s).
  8. Remove tangerines from heat and mash to about the consistency of a chunky chutney.
  9. Stir in about half the flour to the mixer as well as the salt, vanilla, cardamom and tangerines.
  10. Add the remaining flour. Beat until the batter is smooth and consistent.
  11. Bake at 350 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.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease and flour indicated number of 9x5x3″ loaf pan.
  2. Heat diced tangerines over medium heat in a sauce pan.
  3. Add sugar #1.
  4. Cook for about 5-10 minutes, just enough to break down the fruit a bit.
  5. Meanwhile, beat the butter, oil, ricotta, sugar #2 and brown sugar together in a mixer until smooth.
  6. Mix in the eggs until completely blended.
  7. Remove tangerines from heat and mash to about the consistency of a chunky chutney.
  8. Stir in about half the flour to the mixer as well as the salt, vanilla, cardamom and tangerines.
  9. Add the remaining flour. Beat until the batter is smooth and consistent.
  10. Divide the cake batter among indicated number of prepared pan(s).
  11. Bake at 350 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.
  12. Allow to cool.
  13. Wrap with plastic wrap and place into indicated number of freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Microwave slices about 30 seconds or loaf for 1.5 minutes.

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