{"id":9803,"date":"2016-01-20T04:00:43","date_gmt":"2016-01-20T12:00:43","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=9803"},"modified":"2017-06-08T10:18:45","modified_gmt":"2017-06-08T17:18:45","slug":"candied-citrus-ricotta-cake","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/candied-citrus-ricotta-cake\/","title":{"rendered":"Candied Citrus Ricotta Cake"},"content":{"rendered":"

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OH HAAAY #CHEESEBABYSHOWER!<\/p>\n

Some of you might already \"know\" Sarah of Snixy Kitchen<\/a>, but if you don't... go check her out. Today is her virtual baby shower, since her #cheesebabygirl is due in a few weeks! If you know me at all you know 1) I love cheese, and 2) I love babies, so ... a #cheesebaby is pretty much the best thing I can imagine. (Backstory: Sarah's pregnancy cravings have been\u00a0SUPER cheese-heavy, so she's been referring to the babe as her #cheesebaby! It seemed only fitting to make a bunch of cheesey recipes for her!)<\/p>\n

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I had a few ideas swirling around in my head, but I've really been hankering for a dense, moist, citrusy cake. ENTER: CANDIED CITRUS RICOTTA CAKE! This sucker is relatively simple to whip up, even with the candied citrus. Sure, they take a little time, but the actual effort is minimal. I used a combination of meyer lemons, tangerines, and blood oranges. I put lemon and tangerine juice\/zest in the cake, and left the blood oranges to shine on top! YUM! I've been eating this with my lunch (or for my lunch?) all week and LOVING it. I'm actually kind of blown away by the moisture in this loaf - it's so moist, without being soggy or under-baked, I'm super impressed. GOOD JOB, RICOTTA!<\/p>\n

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As with all good baby showers, it's actually a huge party! Huge thanks to Alanna<\/a> and Todd<\/a> for organizing - check out everyone who contributed something:<\/p>\n

Cheesy Things<\/h3>\n