Raspberry Orange Pistachio Ricotta Cake
Indulge in the delightful Raspberry Orange Pistachio Ricotta Cake, a luscious dessert that marries the tangy sweetness of fresh raspberries with the zesty brightness of orange and the nutty crunch of pistachios. This cake is not only visually stunning with its vibrant colors, but it also delivers an unforgettable flavor experience that will impress your guests at any gathering. Perfect for birthdays, family celebrations, or simply as a treat to brighten your day, this easy-to-make recipe is sure to become a favorite in your dessert repertoire.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: General
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a mixing bowl, cream together ricotta cheese, sugar, and softened butter until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt; gradually combine with the wet mixture.
- Gently fold in raspberries, pistachios, orange zest, and juice until just mixed.
- Pour batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Allow cooling before serving.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 263
- Sugar: 18g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 46mg