Raspberry Orange Pistachio Ricotta Cake

There’s nothing quite like the aroma of a freshly baked cake wafting through your kitchen. Imagine sweet raspberries dancing with zesty oranges and crunchy pistachios in a fluffy cloud of ricotta goodness. This is the essence of the Raspberry Orange Pistachio Ricotta Cake. It’s like a party for your taste buds, and everyone is invited!

Why You’ll Love This Recipe:

• This scrumptious cake combines unique flavors that surprise and delight
• Its ease of preparation means you can whip it up even on busy days
• The stunning visual appeal makes it a showstopper at any event
• Perfect for brunch or dessert, it’s versatile enough to shine on any table
• This Raspberry Orange Pistachio Ricotta Cake is the perfect balance of tangy and sweet
• The vibrant colors and delightful textures come together for a stunning dessert that’s sure to impress at any gathering
• Plus, it’s easier to make than you might think

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Raspberries: Choose plump berries that are bright in color for the best flavor.
• Orange Zest: Use fresh zest from an organic orange to enhance flavor without bitterness.
• Pistachios: Opt for unsalted pistachios to control saltiness; chop them roughly for texture.
• Ricotta Cheese: Use whole-milk ricotta for creaminess; drain excess liquid beforehand.
• All-Purpose Flour: Sift before measuring for best results in texture.
• Sugar: Granulated sugar works best; adjust sweetness based on your taste preference.
• Baking Powder: Always check its freshness; expired baking powder can ruin your cake’s rise.
• Eggs: Use large eggs at room temperature for better mixing and fluffiness.
• Vanilla Extract: Pure vanilla extract adds depth; avoid imitation versions if possible.
• Salt: A pinch enhances flavor by balancing sweetness.

Ingredients:

• 1 1/2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 eggs
• 1 1/2 cups whole milk ricotta cheese
• Zest from one orange
• 2 Tablespoons orange juice
• 1 teaspoon vanilla
• 1/2 cup butter, browned
• 1 cup raspberries
• 1/3 cup pistachios, chopped
• Orange slices (optional)
• Sanding sugar (optional)

Directions:

1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. In another bowl, whisk eggs, ricotta, orange zest, orange juice, and vanilla.
4. Add the egg mixture to the dry ingredients and stir until blended.
5. Add the browned butter and fold until combined.
6. Gently fold in raspberries. Save some to decorate the top of the cake.
7. Pour batter into the pan and spread evenly. Top with reserved raspberries, orange slices, pistachios, and sanding sugar.

Storing & Reheating:

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, and reheat slices in the microwave for about 15 seconds.

Helpful Tips:

• Lastly, let the cake cool completely before slicing to maintain its structure
• Always sift your flour to avoid clumps; this makes for a lighter cake
• Use room-temperature ricotta for better mixing, ensuring all ingredients blend seamlessly

FAQs:

What can I use instead of ricotta cheese?

Mascarpone or cream cheese can be great alternatives if you’re out of ricotta cheese.

Can I freeze the Raspberry Orange Pistachio Ricotta Cake?

Yes, you can freeze the cake wrapped tightly in plastic wrap for up to two months.

How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

More Recipe Suggestions:

No-Churn Pistachio Ice Cream

Raspberry Lemon Cake

Chocolate Raspberry Cake

Elegant Pistachio Delight Cheesecake Bars

Cheese and Spinach Stuffed Pastry

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Raspberry Orange Pistachio Ricotta Cake

There’s nothing quite like the aroma of a freshly baked cake wafting through your kitchen. Imagine sweet raspberries dancing with zesty oranges and crunchy pistachios in a fluffy cloud of ricotta goodness. This is the essence of the Raspberry Orange Pistachio Ricotta Cake. It’s like a party for your taste buds, and everyone is invited!

Course Dessert

Cuisine American

Keyword #northeastnosh #ricottacake #orangezest #raspberries #dessert #ricottadessert #cake #homecooking #homebaked #bakeddessert #pistachio #pistachiodessert #recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling Time: 10 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Grater/Micro plane Set
• Citrus Juicer (hand)
• Springform Pan 9-inch
• Parchment paper
• Whisk
• Cooling Racks

Ingredients

• 1 1/2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 eggs
• 1 1/2 cups whole milk ricotta cheese
• Zest from one orange
• 2 Tablespoons orange juice
• 1 teaspoon vanilla
• 1/2 cup butter browned
• 1 cup raspberries
• 1/3 cup pistachios chopped
• Orange slices optional
• Sanding sugar optional

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Instructions

• Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
• In another bowl, whisk eggs, ricotta, orange zest, orange juice, and vanilla.
• Add the egg mixture to the dry ingredients and stir until blended.
• Add the browned butter and fold until combined.
• Gently fold in raspberries. Save some to decorate the top of the cake.
• Pour batter into the pan and spread evenly. Top with reserved raspberries, orange slices, pistachios, and sanding sugar.
• Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.