Zesty Raspberry Orange Pistachio Ricotta Cake Recipe

Decadent desserts can surprise us with unexpected flavor combinations, and this raspberry orange pistachio ricotta cake blends Mediterranean and Mediterranean-inspired ingredients into a delightful treat.

Bright citrus notes dance alongside sweet-tart raspberries, creating a stunning visual and taste experience.

Creamy ricotta provides a luxurious base that supports the delicate fruit and nutty pistachio layers.

Each slice promises a harmonious balance of textures and complex flavors that will enchant your palate.

The cake’s vibrant colors and rich ingredients make it perfect for special occasions or weekend indulgences.

Elegant yet approachable, this dessert transforms simple ingredients into an extraordinary culinary experience.

Everything For Raspberry Pistachio Ricotta Cake

• All-Purpose Flour: A key base that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor profile of the cake.

• Eggs: Bind the ingredients together and provide richness.
• Ricotta Cheese: Creates a moist and creamy texture in the cake.
• Orange Zest: Adds bright, citrusy flavor and aromatic notes.
• Orange Juice: Contributes moisture and intensifies the orange flavor.
• Vanilla Extract: Provides depth and warmth to the cake's taste.
• Browned Butter: Offers a nutty, rich flavor with a golden complexity.

• Raspberries, Pistachios, Orange Slices: Add fresh, vibrant colors and contrasting textures to the cake.
• Sanding Sugar: Provides a sweet, crunchy finish and decorative sparkle.
• Cooking Spray, Parchment Paper: Help prevent sticking and ensure easy cake removal.

Easy Directions For Ricotta Cake Perfection

Step 1: Prep the Oven and Pan

Warm up your oven to a cozy 350°F.

Line a 9-inch springform pan with parchment paper and give it a quick spray of cooking oil to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Set this dry mixture aside for a moment.

Step 3: Blend Wet Ingredients

• Eggs
• Creamy ricotta cheese
• Bright orange zest
• Fresh orange juice
• Vanilla extract

Combine these ingredients until smooth and fragrant.

Step 4: Create Cake Batter

Pour the wet ingredients into the dry mixture.

Stir gently until everything is just blended.

Don’t overmix – you want a tender cake!

Step 5: Brown the Butter

Add golden browned butter to the batter and fold it in carefully until fully incorporated.

Step 6: Add Fruity Goodness

Gently fold in most of the raspberries, saving a few for topping.

This will give your cake beautiful bursts of berry flavor.

Step 7: Fill and Decorate the Pan

Transfer the batter to your prepared pan.

• Reserved raspberries
• Sliced orange segments
• Chopped pistachios
• Sparkling sanding sugar

Step 8: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Pro Tips For Moist Ricotta Cake

• Heat butter slowly until it turns golden brown and develops a nutty aroma, enhancing the cake's depth of flavor without burning.
• Toss raspberries in a little flour before folding into batter to prevent them from sinking and ensure even distribution throughout the cake.
• Use fresh oranges and grate the zest carefully to capture maximum citrus oils, which will intensify the cake's bright, fruity profile.
• Let the cake cool completely in the pan to help retain moisture and prevent crumbling, ensuring a tender and soft texture.
• Lightly toast pistachios before adding to the cake for an enhanced nutty flavor and to maintain their crisp texture.

Fun Ricotta Cake Variations To Try

• Lemon Blueberry Almond Cake: Replace orange zest and juice with lemon zest and juice. Swap raspberries for blueberries and pistachios with sliced almonds for a tangy, bright flavor profile.
• Gluten-Free Version: Use gluten-free all-purpose flour blend instead of regular flour. Ensure all ingredients are certified gluten-free for celiac or gluten-sensitive individuals.
• Vegan Alternative: Substitute eggs with flax eggs, use coconut cream instead of ricotta, and replace butter with coconut oil. Select dairy-free yogurt or plant-based milk to maintain moisture.
• Low-Sugar Option: Reduce sugar by half and use monk fruit sweetener. Choose fresh berries with natural sweetness and top with unsweetened whipped coconut cream for a healthier dessert.

Serve Ricotta Cake For Any Gathering

• Brunch Centerpiece: Serve this stunning cake as the star of your weekend brunch, paired with light mimosas and fresh fruit salad.
• Tea Time Elegance: Slice and serve alongside Earl Grey tea, creating a sophisticated afternoon treat that impresses guests with its vibrant colors and delicate flavors.
• Dessert Finale: Present as a beautiful ending to dinner, garnished with extra fresh raspberries and a dollop of whipped cream for an indulgent sweet finish.
• Picnic Perfect: Pack slices in individual containers for an outdoor gathering, showcasing the cake's portability and crowd-pleasing appeal.

Ricotta Cake Storage Tips To Know

• Store cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for best quality.
• Keep cake at room temperature for 1-2 days if served within 24 hours. Place under a cake dome or cover with a loose tent of foil.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just don’t thaw them before adding to the batter to prevent color bleeding and maintain cake texture.

• Is browned butter necessary for this recipe?

Browned butter adds a rich, nutty flavor, but you can substitute with regular melted butter if needed. The cake will still taste delicious.

• How do I know if the ricotta is the right consistency?

Use whole milk ricotta that’s creamy and not too watery. If it seems runny, drain excess liquid through a cheesecloth before using.

• Can I substitute orange with another citrus fruit?

Absolutely! Lemon or tangerine zest and juice work great as alternatives, offering similar bright, citrusy notes to the cake.

Why This Ricotta Cake Is Next-Level

• Burst with Seasonal Freshness: Combines vibrant raspberries and zesty orange for a delightful taste that captures the essence of bright, fruity flavors.
• Craft an Elegant Dessert: Surprisingly simple to make, this cake looks impressive with its beautiful toppings of pistachios, orange slices, and fresh raspberries.
• Impress Without Stress: Uses basic baking techniques and common ingredients, making it perfect for home bakers wanting to create a stunning yet approachable dessert.
• Versatile Crowd-Pleaser: Works wonderfully for brunches, afternoon tea, family gatherings, or as a special weekend treat that appeals to both kids and adults.

Raspberry Orange Pistachio Ricotta Cake Recipe

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4.5 from 40 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Indulgent Raspberry Orange Pistachio Ricotta Cake blends Mediterranean flavors into a delightful dessert. Creamy ricotta, zesty orange, and nutty pistachios create a sophisticated slice perfect for afternoon tea or elegant gatherings.

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Ingredients

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Main Ingredients:

• 1 1/2 cups (190 grams) flour
• 3 eggs
• 1 1/2 cups (340 grams) whole milk ricotta cheese
• 1 cup (200 grams) sugar
• 1/2 cup (113 grams) butter (browned)

Flavor and Texture Enhancers:

• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 teaspoon vanilla
• Zest from 1 orange
• 2 tablespoons orange juice

Garnish and Topping:

• 1 cup (125 grams) raspberries
• 1/3 cup (45 grams) pistachios (chopped)
• Orange slices (optional)
• Sanding sugar (optional)

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Instructions

1. Prepare the baking environment by heating the oven to 350°F and lining a 9-inch springform pan with parchment paper, then lightly coat with cooking spray.
2. Create the dry mixture by combining flour, sugar, baking powder, and salt in a large mixing bowl, ensuring even distribution.
3. Prepare the wet ingredients by whisking eggs, ricotta, orange zest, orange juice, and vanilla together until smooth and well-incorporated.
4. Merge the wet and dry ingredients by gently stirring until just blended, avoiding overmixing to maintain cake’s delicate texture.
5. Incorporate browned butter into the batter, folding carefully to create a uniform mixture.
6. Gently fold most of the raspberries into the batter, reserving a few for decorative topping.
7. Transfer the batter to the prepared pan, spreading it evenly and decorating the surface with reserved raspberries, delicate orange slices, crunchy pistachios, and a sprinkle of sanding sugar.
8. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is perfectly cooked.

Notes

• Browned butter adds a rich, nutty depth that elevates the cake’s flavor profile, creating a more complex and sophisticated taste.
• Gently fold raspberries to prevent crushing, maintaining their shape and preventing the entire cake from turning pink.
• Consider using gluten-free flour for a celiac-friendly version without compromising the cake’s tender texture.
• Fresh orange zest and juice are crucial for bright, vibrant citrus notes that complement the ricotta’s creamy richness.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 288 kcal
• Sugar: 16 g
• Sodium: 180 mg
• Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 90 mg