Simple Joy: Raspberry Orange Pistachio Ricotta Cake Recipe

Sweet summer afternoons call for a delightful raspberry orange pistachio ricotta cake that bursts with vibrant flavors and unexpected textures.

Bright citrus notes dance alongside rich, creamy ricotta in this stunning dessert.

Pistachios add a delicate crunch that elevates every single bite.

The soft, tender crumb promises pure indulgence with each forkful.

Layers of fresh raspberries weave through the cake, creating pockets of tart sweetness.

This elegant dessert combines Mediterranean-inspired ingredients into a truly memorable treat.

Bake this cake and watch faces light up with pure delight.

What You’ll Need For Raspberry Orange Pistachio Ricotta Cake

• Butter: Provides rich, creamy base that ensures tender cake texture, choose high-quality unsalted butter for best flavor.
• Sugar: Adds sweetness and helps create light, airy cake structure, select fine granulated sugar for smooth mixing.
• Ricotta Cheese: Delivers moisture and subtle tangy flavor, opt for fresh, smooth ricotta for best results.
• Eggs: Bind ingredients and create structure, use room temperature eggs for even incorporation.
• Vanilla Extract: Enhances overall flavor complexity, select pure vanilla for deeper aromatic notes.
• Orange Zest: Brings bright, citrusy undertones, use fresh orange for maximum zesty punch.

• All-Purpose Flour: Creates cake's fundamental structure, sift to prevent lumps.
• Baking Powder: Provides necessary rising action, ensure it's fresh for optimal leavening.
• Salt: Balances sweetness and heightens other flavors, use fine sea salt.

• Raspberries: Adds burst of fruity brightness and vibrant color, choose ripe, firm berries.
• Pistachios: Contributes nutty crunch and sophisticated flavor, select roasted, unsalted nuts.
• Powdered Sugar: Creates smooth glaze with glossy finish, sift to eliminate clumps.
• Orange Juice: Provides glaze's liquid component and complementary citrus flavor, use freshly squeezed.

Baking Tools For Raspberry Orange Pistachio Ricotta Cake

• Stand Mixer or Electric Hand Mixer: Essential for beating butter, sugar, and mixing batter smoothly.
• Large Mixing Bowls: Two bowls needed – one for wet ingredients, another for dry ingredients.
• 9-inch Round Cake Pan: Perfect size for creating this delightful cake.
• Whisk: Great for combining dry ingredients and creating the orange glaze.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Spatula: Helps fold raspberries gently and smooth batter in the pan.
• Wire Cooling Rack: Allows cake to cool evenly after baking.
• Zester or Grater: Needed to create fresh orange zest.
• Toothpick: Helps check cake doneness during baking.

How To Bake Raspberry Orange Pistachio Ricotta Cake

• Fire Up the Oven and Prep the Pan

Crank the oven to a toasty 350F. Grab your cake pan and give it a generous coating of butter or parchment paper to prevent sticking.

• Whip Together the Creamy Base

Grab your mixer and cream butter and sugar until they become light and dreamy. Blend in the ricotta until silky smooth. Toss in eggs, vanilla, and zingy orange zest, mixing until everything looks happy together.

• Marry the Dry and Wet Ingredients

In another bowl, blend flour, baking powder, and salt. Gently fold this mix into your creamy base, being careful not to overmix. Sprinkle in those crunchy pistachios for a delightful texture.

• Add Raspberry Magic

Softly tumble raspberries into the batter, keeping them whole and beautiful. Pour the mixture into your prepared pan and smooth the surface with a gentle touch.

• Bake to Perfection

Slide the pan into the oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick comes out clean. Let it rest in the pan for 10 minutes, then transfer to a cooling rack.

• Optional Zesty Drizzle

Whisk powdered sugar and orange juice into a silky glaze. Drizzle over the cooled cake and scatter extra pistachios on top for a stunning finish.

Tasty Twists For Raspberry Orange Pistachio Ricotta Cake

• Texture Perfection: Fold raspberries gently to prevent color bleeding and maintain whole fruit integrity throughout the cake.
• Room Temperature Magic: Ensure butter, eggs, and ricotta are at room temperature for smoother batter and more even cake texture.
• Make-Ahead Friendly: Cake can be stored at room temperature in an airtight container for up to 3 days, maintaining moisture and flavor.
• Gluten-Free Option: Swap regular flour with a gluten-free all-purpose flour blend for those with wheat sensitivities, keeping all other ingredients the same.
• Vegan Transformation: Replace butter with coconut oil, eggs with flax eggs, and ricotta with cashew-based ricotta alternative for a plant-based version of this delightful cake.

Ways To Serve Raspberry Orange Pistachio Ricotta Cake

• Rustic Brunch Centerpiece: Place the cake on a wooden board surrounded by fresh raspberries, whole pistachios, and orange slices for a stunning breakfast gathering display.
• Sweet Afternoon Tea Partner: Slice the cake into elegant wedges and serve alongside hot Earl Grey tea, creating a delightful mid-afternoon treat that feels luxurious and refined.
• Seasonal Dessert Presentation: Garnish each slice with a sprinkle of crushed pistachios, a few fresh raspberries, and a light dusting of powdered sugar to highlight the cake's vibrant flavors and textures.
• Elegant Dinner Finale: Serve a small slice with a scoop of vanilla bean ice cream or a dollop of whipped cream, transforming this cake into a sophisticated dessert course that will impress dinner guests.

Keep Raspberry Orange Pistachio Ricotta Cake Fresh

• Quick Cooling Strategy: Allow cake to reach room temperature completely before covering to prevent condensation and soggy texture.
• Refrigeration Method: Store cake in an airtight container in the refrigerator for up to 5 days, maintaining moisture and freshness.
• Freezing Technique: Wrap cake tightly in plastic wrap, then aluminum foil, and freeze for 2-3 months without the glaze to protect flavor and texture.
• Slice Separation Trick: Place parchment paper between cake slices when storing to prevent sticking and maintain individual piece integrity.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 275 kcal

Servings: 9

Luscious Raspberry Orange Pistachio Ricotta Cake

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• Total Time: 1 hour
• Yield: 9 1x

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Description

Raspberry orange pistachio ricotta cake delivers a Mediterranean-inspired dessert with rich layers of flavor. Creamy ricotta, zesty citrus, and nutty pistachios create a delightful harmony you will savor with each delectable bite.

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Ingredients

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• 3 large eggs
• 1 cup whole milk ricotta cheese
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 ½ cups (180 g) all-purpose flour
• 1 ½ tsps baking powder
• ½ tsp salt
• ½ cup chopped pistachios (plus extra for garnish)
• 1 cup fresh raspberries (or frozen, not thawed)
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup (60 g) powdered sugar
• 2 tbsps fresh orange juice

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Instructions

1. Preparation: Preheat oven to 350°F and line a round cake pan with parchment paper or butter, ensuring complete surface coverage.
2. Mixing Base: Cream butter and sugar until fluffy, then blend in ricotta cheese until smooth and homogeneous, creating a rich foundational texture.
3. Liquid Integration: Whisk eggs, vanilla extract, and lemon zest into the cheese mixture, stirring until completely incorporated and uniform in color and consistency.
4. Dry Component Fusion: Gently fold sifted flour, baking powder, and salt into the wet ingredients, using a delicate technique to maintain airiness and prevent overmixing.
5. Texture Enhancement: Carefully fold chopped pistachios throughout the batter, ensuring even distribution for consistent nutty flavor and crunch.
6. Berry Incorporation: Gently fold raspberries into the mixture, minimizing crushing while creating pockets of fruity brightness throughout the cake.
7. Baking Process: Pour batter into prepared pan, smoothing the surface with a spatula, then bake in the center of the oven for 40-45 minutes until golden brown and a toothpick emerges clean.
8. Cooling and Finishing: Remove from oven and let rest in pan for 10 minutes, then transfer to a wire rack to cool completely before optional glazing with a citrus-powdered sugar drizzle and additional pistachio garnish.

Notes

• Prevent Raspberry Bleeding: Gently toss raspberries in a light dusting of flour before adding to batter to prevent color bleeding and keep berries suspended evenly throughout the cake.
• Manage Moisture Balance: Use room temperature ricotta and drain excess liquid to prevent a soggy cake texture, ensuring a light and fluffy final result.
• Gentle Folding Technique: When incorporating dry ingredients, use a soft folding motion with a spatula to maintain air bubbles, creating a tender and delicate cake crumb.
• Customize Dietary Needs: Substitute all-purpose flour with almond or gluten-free flour blend for those with dietary restrictions, maintaining the cake’s delicate texture and flavor profile.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 9
• Calories: 275
• Sugar: 20 g
• Sodium: 130 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg