The Raspberry Orange Pistachio Ricotta Cake is a delightful and elegant dessert that combines the creamy texture of ricotta cheese with the vibrant flavors of fresh raspberries and orange zest. This cake is further enhanced by the crunchy addition of chopped pistachios, offering a wonderful contrast in textures. Perfect for special occasions or as a sophisticated treat for afternoon tea, this cake is not only visually appealing with its colorful ingredients but also offers a harmonious blend of sweet and tangy tastes, making it a favorite among those who appreciate a less traditional cake experience.
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