Experience the perfect blend of creamy, fruity, and nutty flavors with this Raspberry Orange Pistachio Ricotta Cake. Moist ricotta enhances the cake’s texture, while zesty orange, juicy raspberries, and crunchy pistachios create a symphony of taste and color. Ideal for brunches, dessert tables, or afternoon tea, this cake is both elegant and easy to make.

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Ingredients

1½ cups ricotta cheese
1 cup granulated sugar
3 large eggs
Zest of 1 orange
½ cup fresh orange juice
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh raspberries (plus extra for garnish)
½ cup chopped roasted pistachios (plus extra for garnish)
Powdered sugar for dusting

Instructions

Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
Mix Wet Ingredients: In a large bowl, beat ricotta and sugar until creamy, about 2–3 minutes.
Add Eggs & Flavorings: Incorporate eggs one at a time, then mix in orange zest, orange juice, and vanilla extract.
Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
Fold Ingredients Together: Gradually add dry mixture to wet mixture, stirring gently until just combined. Avoid overmixing.
Add Raspberries & Pistachios: Gently fold in fresh raspberries and chopped pistachios.
Bake: Pour batter into prepared pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean.
Cool & Garnish: Cool in pan 10 minutes, then transfer to a wire rack. Dust with powdered sugar and garnish with raspberries and pistachios.
Serve: Slice at room temperature or chilled and enjoy!

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Pro Tips

Use room-temperature ricotta for a smoother batter.
Gently fold raspberries to prevent them from breaking and coloring the batter too much.
For extra moisture, brush the baked cake with a light orange syrup.
Serve slightly chilled for a refreshing dessert experience.

Why This Recipe Works

Ricotta keeps the cake moist and tender.
Raspberries bring tartness and vibrant color.
Orange zest and juice provide a fresh, citrus lift.
Pistachios add a delightful crunch and nutty depth.

Substitutions & Variations

Replace raspberries with blueberries or strawberries for seasonal variety.
Swap pistachios for almonds or walnuts for a different nutty flavor.
For a chocolate twist, add white chocolate chips to the batter.

Make-Ahead, Storage & Reheating Guide

Refrigerator: Store in an airtight container up to 3 days.
Freezer: Wrap slices tightly, freeze up to 1 month. Thaw overnight in the fridge.
Room Temperature: Keep loosely covered for up to 1 day.
Store garnishes separately to maintain freshness and texture.

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Serving Ideas

Serve with a scoop of orange sorbet for a refreshing contrast.
Lightly drizzle with honey and Greek yogurt for added flavor balance.
Garnish with edible flowers for a beautiful presentation.
Pair with herbal tea for an elegant afternoon treat.

Nutrition (Per Serving Estimate)

Calories: 320 kcal
Carbohydrates: 38 g
Protein: 7 g
Fat: 16 g
Fiber: 3 g
Sugar: 24 g

Frequently Asked Questions

Q: Can I use a different cheese?
A: Yes, mascarpone or cream cheese can be substituted, though texture may vary slightly.

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Q: Can frozen raspberries be used?
A: Yes, but gently fold them in and avoid thawing completely to prevent excess liquid.

Q: How do I make it ahead?
A: Bake and cool completely, then store in an airtight container in the fridge for up to 3 days.

Q: Can I double the recipe?
A: Absolutely. Bake in a larger pan and adjust baking time as needed.

This Raspberry Orange Pistachio Ricotta Cake combines creamy, fruity, and nutty layers for a visually stunning and delicious dessert. Bright citrus, tart berries, and crunchy pistachios elevate every bite, making it perfect for any occasion—be it brunch, tea time, or a festive gathering. With simple steps, easy substitutions, and versatile serving ideas, this cake will quickly become a favorite in your baking repertoire.