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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 350°F and line a round cake pan with parchment paper or butter, ensuring complete surface coverage.
- Mixing Base: Cream butter and sugar until fluffy, then blend in ricotta cheese until smooth and homogeneous, creating a rich foundational texture.
- Liquid Integration: Whisk eggs, vanilla extract, and lemon zest into the cheese mixture, stirring until completely incorporated and uniform in color and consistency.
- 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.
- Texture Enhancement: Carefully fold chopped pistachios throughout the batter, ensuring even distribution for consistent nutty flavor and crunch.
- Berry Incorporation: Gently fold raspberries into the mixture, minimizing crushing while creating pockets of fruity brightness throughout the cake.
- 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.
- 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