Experience a symphony of flavors with our Raspberry Orange Pistachio Ricotta Cake. This delightful dessert harmonizes the tanginess of raspberries, the brightness of oranges, and the nuttiness of pistachios with the richness of ricotta cheese. Each bite is a delicious melody of sweet and savory notes, creating a truly unforgettable culinary experience.”
Ingredients:
1 1/2 cups flour
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 the 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 the flour, sugar, baking powder, and salt. Set aside.
In another bowl, whisk the 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 the raspberries, reserving some to decorate the top of the cake.
Pour the batter into the prepared pan and spread it evenly.
Top with reserved raspberries, orange slices (if using), chopped pistachios, and sanding sugar.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy this delightful Raspberry Orange Pistachio Ricotta Cake!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Calories: 355 kcal per serving | Servings: 10 servings
