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.
Ingredients
Scale
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)
Instructions
- 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.
- Create the dry mixture by combining flour, sugar, baking powder, and salt in a large mixing bowl, ensuring even distribution.
- Prepare the wet ingredients by whisking eggs, ricotta, orange zest, orange juice, and vanilla together until smooth and well-incorporated.
- Merge the wet and dry ingredients by gently stirring until just blended, avoiding overmixing to maintain cake’s delicate texture.
- Incorporate browned butter into the batter, folding carefully to create a uniform mixture.
- Gently fold most of the raspberries into the batter, reserving a few for decorative topping.
- 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.
- 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