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Raspberry Orange Pistachio Ricotta Cake

A light and flavorful cake combining creamy ricotta, tart raspberries, zesty orange, and crunchy pistachios.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Italian, Summer
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup whole milk ricotta cheese
  • 0.75 cup granulated sugar
  • 3 large eggs
  • zest of 2 oranges
  • 0.25 cup fresh orange juice
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • 0.5 cup shelled pistachios chopped

Equipment

  • Mixing bowls
  • 9-inch springform pan
  • Wire rack
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat ricotta and sugar until smooth. Add eggs one at a time, then orange zest, juice, butter, and vanilla.
  4. Fold in dry ingredients until just combined.
  5. Gently fold in raspberries and half the pistachios.
  6. Pour batter into pan, top with remaining pistachios.
  7. Bake 45-50 minutes until toothpick comes out clean. Cool on wire rack.

Notes

For best results, use fresh ingredients and let cake cool completely before serving.