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Raspberry Orange Pistachio Ricotta Cake

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This Raspberry Orange Pistachio Ricotta Cake is a moist, lightly sweet, and elegant dessert that combines creamy ricotta cheese, bright citrus, juicy raspberries, and crunchy pistachios. Perfect for brunch, tea time, or a special occasion, this cake is simple to make yet beautifully sophisticated. 🍊🍇🌿

Ingredients

Scale

For the Cake:

  • 1/2 cup (1 stick) unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1 cup whole milk ricotta cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped pistachios (plus extra for garnish)
  • 1 cup fresh raspberries (or frozen, not thawed)

For the Orange Glaze (Optional):

  • 1/2 cup powdered sugar
  • 2 tbsp fresh orange juice

Instructions

Step 1: Preheat & Prepare the Pan

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan (or line with parchment paper).

Step 2: Make the Cake Batter

  1. In a large bowl, beat butter and sugar until light and fluffy.
  2. Add ricotta cheese, mixing until smooth.
  3. Beat in eggs, vanilla extract, and orange zest until combined.

Step 3: Add Dry Ingredients

  1. In a separate bowl, whisk together flour, baking powder, and salt.
  2. Gradually fold the dry ingredients into the wet mixture until just combined.
  3. Stir in chopped pistachios.

Step 4: Fold in Raspberries

  1. Gently fold in raspberries, being careful not to crush them.
  2. Pour batter into the prepared cake pan and smooth the top.

Step 5: Bake the Cake

  1. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Orange Glaze (Optional)

  1. In a small bowl, whisk together powdered sugar and orange juice until smooth.
  2. Drizzle over the cooled cake and sprinkle with extra pistachios.

Step 7: Serve & Enjoy!

  • Slice and serve with tea, coffee, or a scoop of vanilla gelato.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Notes

  • Flour Swap: Substitute almond flour for a gluten-free version (adjust baking time as needed).
  • Make It More Citrus-y: Add lemon zest or a splash of Grand Marnier for extra flavor.
  • Nut-Free Option: Omit pistachios or replace with white chocolate chips.

Find it online: https://ukfinda.com/raspberry-orange-pistachio-ricotta-cake/