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Raspberry Orange Pistachio Ricotta Cake

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Raspberry Orange Pistachio Ricotta Cake is a moist, tender, and flavorful cake that combines the tangy sweetness of raspberries, the bright citrusy notes of orange, and the nutty crunch of pistachios. Made with ricotta cheese, this cake has a rich yet light texture, making it perfect for breakfast, dessert, or an afternoon treat.

Why You’ll Love This Recipe

  • Moist & Tender – Ricotta cheese keeps the cake incredibly soft.
  • Beautifully Balanced Flavors – Tart raspberries, zesty orange, and crunchy pistachios create a delicious contrast.
  • No-Fuss Recipe – Simple ingredients and easy to make.
  • Versatile – Great as a breakfast cake, snack, or dessert.
  • Perfect for Any Occasion – Elegant enough for special events yet simple enough for everyday indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Butter (softened)
  • Ricotta cheese (whole milk)
  • Eggs
  • Vanilla extract
  • Orange zest
  • Fresh orange juice
  • Fresh raspberries
  • Chopped pistachios (unsalted)
  • Powdered sugar (for garnish, optional)

Directions

this recipe
  1. Preheat Oven – Set to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter & Sugar – In a separate bowl, beat butter and sugar until light and fluffy.
  4. Add Ricotta & Eggs – Mix in ricotta cheese, eggs, vanilla extract, orange zest, and orange juice until smooth.
  5. Combine Wet & Dry – Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in Additions – Gently fold in raspberries and chopped pistachios.
  7. Bake – Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool & Serve – Let cool before dusting with powdered sugar and garnishing with extra raspberries and pistachios.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Variations

  • Lemon Twist: Swap orange zest and juice for lemon for a brighter citrus flavor.
  • Chocolate Chip Addition: Mix in white or dark chocolate chips for extra indulgence.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Almond Flour Substitute: Replace some flour with almond flour for added nuttiness.
  • Dairy-Free Option: Use dairy-free ricotta and plant-based butter.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keeps fresh in the fridge for up to 5 days.
  • Freezing: Wrap tightly and freeze for up to 2 months.
  • Reheating: Enjoy at room temperature or warm slices in the microwave for 10-15 seconds.

FAQs

Can I use frozen raspberries?

Yes! Use frozen raspberries straight from the freezer to prevent them from bleeding into the batter.

What’s the best type of ricotta for this cake?

Whole milk ricotta works best for a rich and creamy texture.

How do I prevent the cake from becoming too dense?

Avoid overmixing the batter—mix just until combined.

Can I use a different nut?

Absolutely! Almonds or walnuts make great substitutes for pistachios.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean or with a few crumbs.

Can I make this cake in a loaf pan?

Yes! Bake in a standard loaf pan for about 50-55 minutes.

Is this cake overly sweet?

No, it’s lightly sweetened, making it perfect for breakfast or dessert.

What pairs well with this cake?

A cup of coffee, tea, or a scoop of vanilla gelato enhances the flavors beautifully.

Can I make this ahead of time?

Yes! It tastes even better the next day as the flavors develop.

What’s the best way to decorate this cake?

Dust with powdered sugar, drizzle with honey, or top with extra raspberries and pistachios for a stunning finish.

Conclusion

Raspberry Orange Pistachio Ricotta Cake is a delightful, moist, and flavorful cake that’s both elegant and easy to make. With its balanced combination of sweet raspberries, citrusy orange, and crunchy pistachios, this cake is perfect for any occasion. Try it today and enjoy a slice of bakery-quality goodness right at home!

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Raspberry Orange Pistachio Ricotta Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8–10 servings 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: Italian-Inspired
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Description

This Raspberry Orange Pistachio Ricotta Cake is a moist, lightly sweet, and elegant dessert that combines creamy ricotta cheese, bright citrus, juicy raspberries, and crunchy pistachios. Perfect for brunch, tea time, or a special occasion, this cake is simple to make yet beautifully sophisticated. 🍊🍇🌿

Ingredients

Scale

For the Cake:

  • 1/2 cup (1 stick) 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 (or frozen, not thawed)

For the Orange Glaze (Optional):

  • 1/2 cup powdered sugar
  • 2 tbsp fresh orange juice

Instructions

Step 1: Preheat & Prepare the Pan

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan (or line with parchment paper).

Step 2: Make the Cake Batter

  1. In a large bowl, beat butter and sugar until light and fluffy.
  2. Add ricotta cheese, mixing until smooth.
  3. Beat in eggs, vanilla extract, and orange zest until combined.

Step 3: Add Dry Ingredients

  1. In a separate bowl, whisk together flour, baking powder, and salt.
  2. Gradually fold the dry ingredients into the wet mixture until just combined.
  3. Stir in chopped pistachios.

Step 4: Fold in Raspberries

  1. Gently fold in raspberries, being careful not to crush them.
  2. Pour batter into the prepared cake pan and smooth the top.

Step 5: Bake the Cake

  1. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Orange Glaze (Optional)

  1. In a small bowl, whisk together powdered sugar and orange juice until smooth.
  2. Drizzle over the cooled cake and sprinkle with extra pistachios.

Step 7: Serve & Enjoy!

  • Slice and serve with tea, coffee, or a scoop of vanilla gelato.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Notes

  • Flour Swap: Substitute almond flour for a gluten-free version (adjust baking time as needed).
  • Make It More Citrus-y: Add lemon zest or a splash of Grand Marnier for extra flavor.
  • Nut-Free Option: Omit pistachios or replace with white chocolate chips.

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