Raspberry Orange Pistachio Ricotta Cake
Indulge in the delightful Raspberry Orange Pistachio Ricotta Cake, a dessert that brings together vibrant raspberry and zesty orange flavors with the rich, creamy texture of ricotta cheese. Topped with crunchy pistachios, this cake not only pleases the palate but also adds a stunning visual appeal to your table. Perfect for festive gatherings, brunches, or cozy dinners, this easy-to-make treat is sure to impress your guests and become a favorite in your home. With its light and moist texture, each slice offers a refreshing taste experience that balances sweetness and nuttiness beautifully.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 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 the oven to 350°F (175°C).
- In a mixing bowl, cream together ricotta cheese, sugar, and softened butter until smooth.
- Add eggs and vanilla extract; mix until well combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Fold in raspberries, pistachios, orange zest, and juice with a rubber spatula.
- 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 in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg