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Raspberry Orange Pistachio Ricotta Cake

Raspberry Orange Pistachio Ricotta Cake to Brighten Your Day

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A delicious Raspberry Orange Pistachio Ricotta Cake that combines the tangy sweetness of raspberries with the creaminess of ricotta.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Ricotta Cheese Cottage cheese blended until smooth makes a great substitute.
  • 1 cup Sugar Adjust to your taste preference for the perfect sweetness.
  • 1/2 cup Butter Opt for unsalted to control saltiness.
  • 3 large Eggs Mix them in one at a time for best results.
  • 1 teaspoon Vanilla Extract Homemade or pure extract elevates taste.
  • 2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 2 teaspoons Baking Powder Check for freshness to ensure a good rise.
  • 1/4 teaspoon Salt Essential for developing flavor.
For the Fruit & Nuts
  • 1 cup Fresh Raspberries Frozen raspberries work too; just fold in while still frozen to avoid mushiness.
  • 1/2 cup Chopped Pistachios Feel free to substitute with walnuts or almonds for variety.
  • 1 tablespoon Orange Zest Fresh oranges bring the best taste to this delightful cake.
  • 1/4 cup Orange Juice Fresh oranges bring the best taste to this delightful cake.

Equipment

  • Mixing Bowl
  • whisk
  • 9-inch round cake pan
  • Hand Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment, including a mixing bowl, a whisk, and a greased 9-inch round cake pan.
  2. In a large mixing bowl, cream together the ricotta cheese, sugar, and softened butter until light and fluffy—about 3-4 minutes of mixing.
  3. Add the eggs one at a time to the ricotta mixture, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture.
  5. Gently fold in the fresh raspberries, chopped pistachios, orange zest, and juice.
  6. Pour the batter into the greased cake pan, spreading it evenly.
  7. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 8IUVitamin C: 10mgCalcium: 5mgIron: 4mg

Notes

Ensure the ricotta is well-drained for the right texture and use fresh ingredients for the best flavor.

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