Raspberry Orange Pistachio Ricotta Cake
Indulge in the delightful Raspberry Orange Pistachio Ricotta Cake, a vibrant dessert that captures the essence of fresh fruit and nutty flavors. This cake features the juicy tang of raspberries, the zesty brightness of oranges, and the satisfying crunch of pistachios, all harmoniously blended into a rich ricotta base. Perfect for any occasion—be it a birthday celebration or a cozy family gathering—this cake not only looks stunning but is also incredibly easy to make. With its moist texture and unique flavor profile, it’s sure to impress your guests and become a favorite addition to your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together ricotta cheese, sugar, and softened unsalted butter using an electric mixer until smooth.
- Incorporate eggs and vanilla extract into the mixture until fully combined.
- In another bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Gently fold in raspberries, pistachios, orange zest, and juice.
- Pour batter into a greased cake pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 19g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg