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!
Equipment
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
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.
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