Description
Indulge in the delightful flavors of Raspberry Orange Pistachio Ricotta Cake, a perfect dessert for brunch gatherings or special occasions. This cake harmoniously blends the creamy richness of ricotta with the zesty brightness of fresh oranges and tart raspberries, topped with crunchy pistachios for an elegant finish. Not only does it boast a moist texture, but its vibrant presentation will also impress your guests. Best of all, this straightforward recipe is easy to follow, making it accessible for bakers of all skill levels. Treat yourself and your loved ones to this beautiful cake that perfectly balances sweetness and tanginess in every bite.
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pistachios (plus extra for garnish)
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream softened butter and sugar until light and fluffy.
- Add ricotta cheese; mix until smooth, then incorporate eggs one at a time along with vanilla and orange zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until just combined.
- Stir in chopped pistachios and gently fold in raspberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool on a wire rack before glazing with powdered sugar mixed with orange juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg