Description

Indulge in the vibrant flavors of Raspberry Orange Pistachio Ricotta Cake! This moist and delightful dessert beautifully combines the tartness of fresh raspberries, the citrusy zing of orange zest, and the creamy richness of ricotta cheese, all topped with crunchy pistachios. Perfect for celebrations or a cozy evening treat, this cake will impress your guests with its stunning appearance and irresistible taste.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ cup shelled and chopped pistachios
1 cup whole-milk ricotta cheese
1 cup fresh raspberries
Zest of 1 orange
3 large eggs (room temperature)
2 tsp pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a large bowl, whisk together flour, sugar, baking powder, and half of the chopped pistachios.
In another bowl, mix ricotta cheese, eggs, vanilla extract, orange zest, and fresh raspberries until just combined.
Gradually add the wet mixture to the dry ingredients; stir gently until just incorporated.
Pour the batter into the prepared pan and sprinkle the remaining pistachios on top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (90g)
Calories: 310
Sugar: 18g
Sodium: 120mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 8g
Cholesterol: 80mg

Keywords: Substitute raspberries with blueberries or strawberries for different flavor profiles. Walnuts or almonds can replace pistachios if desired. Store leftovers in an airtight container in the fridge for up to five days.