Description
Raspberry Orange Pistachio Ricotta Cake is a vibrant, moist dessert that perfectly balances sweet raspberries, zesty oranges, and crunchy pistachios—a delightful treat for any occasion.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 tablespoon orange zest
- 1/2 cup unsalted pistachios, chopped
- 1 cup whole-milk ricotta cheese
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy in a separate bowl.
- Beat in eggs one at a time along with vanilla extract until smooth.
- Fold in ricotta cheese and orange zest carefully.
- Gradually mix the dry ingredients into the wet mixture.
- Gently fold in raspberries and chopped pistachios.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: - Substitute raspberries with blueberries or blackberries for a different flavor profile. - Consider adding a splash of vanilla extract for enhanced taste.