Preheat your oven to 350℉. Line an 8x4 inch loaf pan with parchment paper. If you don't have a loaf pan, use a round 6 or 7 inch cake pan.

In one medium bowl, whisk together the eggs and ricotta cheese for one minute.

Next, whisk in the tangerine zest from ONE tangerine and the juice from both tangerines and the sugar until incorporated. Sift in the flour and baking powder and mix in with a spatula. Transfer the batter to your pan and tap on the counter to settle the batter in the pan. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to set in pan for 5 minutes then transfer to a cooling rack for 20 minutes. Serve with powdered sugar and fruit!