Raspberry Orange Pistachio Ricotta Cake
Indulge in the delightful Raspberry Orange Pistachio Ricotta Cake, a vibrant dessert that harmonizes tangy raspberries with zesty citrus and crunchy pistachios. This moist cake features creamy ricotta, making it a unique and satisfying treat perfect for family gatherings or festive celebrations. The combination of fresh flavors and beautiful presentation will undoubtedly impress your guests and satisfy your sweet cravings. Whether served with whipped cream or enjoyed alongside a warm cup of herbal tea, each slice offers a burst of flavor that complements any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the ricotta cheese, sugar, and softened butter until smooth.
- Add the eggs and vanilla extract; mix well until fully incorporated.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries, chopped pistachios, orange zest, and juice until evenly distributed.
- Pour the batter into a greased cake pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 20g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg