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
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan (or line with parchment paper).
Step 2: Make the Cake Batter
- In a large bowl, beat butter and sugar until light and fluffy.
- Add ricotta cheese, mixing until smooth.
- Beat in eggs, vanilla extract, and orange zest until combined.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in chopped pistachios.
Step 4: Fold in Raspberries
- Gently fold in raspberries, being careful not to crush them.
- Pour batter into the prepared cake pan and smooth the top.
Step 5: Bake the Cake
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Orange Glaze (Optional)
- In a small bowl, whisk together powdered sugar and orange juice until smooth.
- 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.