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MELISSA CAZEL
Ricotta-tangerine cake with almond shavings
Want to try something different? Try this ricotta tangerine cake with almond shavings! Perfect as a dessert or just for the delicious.
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Ingredients
Directions
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Preheat the oven to 160ºC.
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Beat the butter with the sugar for about 5 minutes to an airy mixture. Add the ricotta and mandarin zest and beat until smooth.
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Add the eggs one by one and beat well for about 3 minutes. Sift the flour with the baking powder above it and stir well.
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Pour the batter into the cake tin and sprinkle with the almond shavings.
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Bake the cake in the oven in about 40 minutes until golden brown and done.
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Nutrition
410Calories
Sodium0% DV0g
Fat35% DV23g
Protein20% DV10g
Carbs13% DV40g
Fiber0% DV0g
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