Description

Raspberry Orange Pistachio Ricotta Cake is a vibrant and flavorful dessert that delights the senses with its unique blend of fresh raspberries, zesty oranges, and creamy ricotta cheese. Topped with crunchy pistachios, this cake is not only visually stunning but also incredibly moist and deliciously satisfying. Perfect for any occasion—be it a birthday party, holiday gathering, or casual brunch—this cake is sure to impress your guests and leave them wanting more.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup whole-milk ricotta cheese
1 cup fresh raspberries
2 tablespoons orange zest
½ cup shelled pistachios (chopped)
2 teaspoons baking powder
½ teaspoon salt
3 large eggs

Instructions

Preheat oven to 350°F (175°C). Grease a round cake pan and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large mixing bowl, beat ricotta cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in orange zest.
Gradually add the dry mixture into the wet ingredients until just combined.
Gently fold in raspberries and chopped pistachios.
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Allow to cool before slicing and serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 90g)
Calories: 260
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: For added flavor, consider incorporating vanilla extract or almond extract into the batter for an extra twist. Leftover cake can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.