Raspberry Orange Pistachio Ricotta Cake
Delight in this Raspberry Orange Pistachio Ricotta Cake with citrus zest, fresh berries, and nutty crunch for a perfect dessert treat.
Ingredients
- 1½ cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp 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!
Notes
- Ricotta ensures a moist, tender crumb.
- Cake can be enjoyed for breakfast, dessert, or snacks.
- Optional garnishes include extra berries, nuts, or powdered sugar for presentation.
- Perfect for special occasions or casual gatherings.