Experience a delightful symphony of flavors with our Raspberry Orange Pistachio Ricotta Cake. Imagine moist and tender layers of ricotta cake infused with the bright zest of oranges, the sweetness of raspberries, and the nutty crunch of pistachios. Each bite is a harmonious blend of tangy citrus, juicy berries, and rich, creamy ricotta, creating a dessert that’s both elegant and irresistible. Whether you’re celebrating a special occasion or simply treating yourself to a slice of indulgence, this cake is sure to delight your taste buds and leave you craving an encore
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 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