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Raspberry Orange Pistachio Ricotta Cake

A moist ricotta cake flavored with orange zest, fresh raspberries, and crunchy pistachios.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Cake Batter
  • 1.75 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup ricotta cheese whole milk
  • 2 tbsp orange zest
  • 2 tbsp orange juice fresh
  • 1 tsp vanilla extract
  • 1.5 cups fresh raspberries
  • 0.5 cup pistachios chopped

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
  2. Whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in ricotta, orange zest, juice, and vanilla.
  5. Fold in dry ingredients gently.
  6. Fold in pistachios and raspberries.
  7. Bake 50–55 minutes until set. Cool before serving.

Notes

Allow cake to cool fully for best texture.