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.
Ingredients
- 2 cups peel and dice Tangerine
- 1 tablespoon Sugar #1
- ¾ cups soften Butter
- 2 tablespoons Olive Oil
- 1 cup Ricotta Cheese
- 1 ¼ cups Sugar #2
- ¼ cups Brown Sugar
- 3 individual Egg
- 1 ¾ cups Flour, All-Purpose
- ½ teaspoons Salt
- 1 ¼ teaspoons Vanilla Extract
- 1 teaspoon Cardamom, Ground
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Grease and flour indicated number of 9x5x3″ loaf pan.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat diced tangerines over medium heat in a sauce pan.
- Grease and flour indicated number of 9x5x3″ loaf 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.
- Divide the cake batter among indicated number of prepared pan(s).
- 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.
- 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1/4 of cake Amount Per Serving
- Calories
- 1102
- Total Fat
- 54g
- Saturated Fat
- 29g
- Trans Fat
- 1g
- Cholesterol
- 289mg
- Sodium
- 352mg
- Total Carbohydrates
- 139g
- Fiber
- 3g
- Sugar
- 89g
- Protein
- 19g
- WW Freestyle
- 46
2 Comments
Join the discussionOh my this sounds wonderful!! I have some leftover ricotta cheese so I think I’ll me making this tonight!
YUM! what a delicious combination of flavors!