Indulge in a symphony of flavors with our “Raspberry Orange Pistachio Ricotta Cake” recipe. This exquisite dessert harmonizes the tartness of raspberries, the zest of orange, and the nuttiness of pistachios, all elevated by the creamy richness of ricotta cheese. Each bite is a delightful crescendo of taste and texture.
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:
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.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 355 kcal per serving | Servings: 10 servings