Go Back

Raspberry Orange Pistachio Ricotta Cake

A moist ricotta cake infused with fresh orange zest, studded with raspberries, and finished with crunchy pistachios.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a cake pan with parchment.
  2. Whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in ricotta, orange zest, juice, and vanilla.
  5. Fold in dry ingredients gently.
  6. Stir in pistachios and raspberries carefully.
  7. Pour batter into pan and bake 45–55 minutes.
  8. Cool completely, dust with powdered sugar, and serve.

Notes

Store covered at room temperature for up to 2 days or refrigerate for longer freshness.