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Bursting with juicy berries, zesty citrus, and crunchy pistachios, this super moist cake is both easy and a total crowd-pleaser. It’s got a casual elegance—great for holidays but just as awesome on a random Tuesday. Ricotta in the mix keeps things soft and tender, while brown butter adds a toasty flavor that’s right at home with pistachios.
The idea started after tasting something like this at a cozy Italian bakery—I couldn’t stop thinking about it and tried a bunch of times at home until I nailed it. Brown butter and ricotta together really amp up the flavor in a way plain cakes just don’t. Now it’s my go-to whenever berries show up at the market or I want something special without any fuss.
Stunning Ingredients Lineup
- Chopped pistachios: Offer a great crunch and their unique flavor that blends perfectly with orange flavors.
- Granulated sugar: Just enough to let the fruit and nut flavors shine—nothing overpowering here.
- Vanilla extract: Gives a cozy scent that brings all the flavors together.
- Fresh raspberries: Jammy and sweet, these pop in every bite, plus they look beautiful.
- All-purpose flour: Holds things together for a soft, not-too-heavy texture.
- Whole milk ricotta: Keeps everything tender and moist, without the cake getting soggy.
- Fresh orange zest and juice: Citrus cuts through the richness and adds loads of brightness.
- Brown butter: This is what makes the flavor super deep and a little nutty.
Dreamy Baking Steps
- Final Steps:
- After rinsing your raspberries and drying them with care, set aside about a quarter for the top. The rest go gently into the batter—just a couple folds with your spoon so they don’t get smashed. Pour everything into a greased springform pan, smooth out the top, and scatter the saved berries plus pistachios over it. You can push pistachios in lightly so they stick. Sprinkle some coarse sugar if you want it extra sparkly and crunchy.
- Dry + Wet Mix:
- Dump flour, sugar, baking powder, and salt into your bowl of wet stuff. Use a big spoon or spatula to fold everything together—don’t stir too much, just until the streaks are gone. Add the cooled brown butter last and fold gently again. You’re aiming for a glossy, pourable batter not too thick, not too runny.
- Wet Ingredient Setup:
- Crack your eggs into a large bowl and beat until a bit foamy. Mix in the ricotta till smooth-ish and creamy. Splash in vanilla for warmth, then grate in orange zest (skip the bitter white part). Squeeze in the orange juice and stir till it all looks light in color and mostly smooth. Little ricotta bits are totally okay.
- Butter Browning:
- Toss unsalted butter into a light-colored saucepan over medium heat. Melt it, letting it simmer and bubble. Watch closely for the color shift and a toasted smell as brown flecks form at the bottom. When it’s a golden amber, take the pan off the heat—don’t let it burn! Pour it into a heat-safe bowl and let it cool off while you get the other stuff going.
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The bright raspberries popping against mellow orange make this such a treat for me. My folks love that soft center and the crisp bite of nuts and sugar on top. I always turn to this when I need something wow-worthy but simple for sharing with friends or family.
Top Serving Ideas
This cake does it all—you can eat it for breakfast, snack, or dessert. Cut a thick slice in the morning and throw on a dollop of Greek yogurt plus more berries for a filling meal. For afternoon coffee, just enjoy it plain to really taste the flavors. If dessert is your vibe, warm it up and top with ice cream or a bit of soft whipped cream. The flavors get even better by day two, so it’s awesome for making in advance for get-togethers.
Tasty Mix-Ins to Test
The basic batter is super flexible, so play with your favorite fruits and nuts. Try blueberries or blackberries when they’re in season—totally changes the flavor. Lemon juice and zest make it extra citrusy and sunny, especially for spring brunch. Swap some flour for almond or hazelnut flour if you like it denser and even nuttier. Want it more like dessert? Drizzle an easy glaze of powdered sugar and orange juice over the top once it’s cool. For holidays, a handful of cranberries and some cinnamon give a festive twist.
Easy Storing Tips
This cake doesn’t dry out if you store it right. Once it’s fully cooled, just keep it at room temp covered with wrap or under a dome—good for up to three days. For longer shelf life, wrap tightly and pop it in the fridge—it’ll still taste great for a week. Leftover slices freeze great—wrap them up in plastic and slide into freezer bags. Thaw at room temp, or heat gently in the oven if you want that fresh-from-the-oven bite. Always let chilled cake sit out a bit before serving so you don’t miss the full flavor.
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This one’s a classic example of how simple ingredients turn magical together. It’s unfussy, but the flavors are anything but plain. The balance of tangy fruit, citrus punch, and toasty nuts is always a win, no matter who’s at the table. Making it connects me back to old-school Italian baking, but the real joy is how easy it is to tweak. Watching folks dig in is always the best part. You don’t need fancy skills—just fresh stuff and simple steps.
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh in this ricotta cake?
- Frozen raspberries work just fine here! Toss them in straight from the freezer. Don’t let them thaw first, or they’ll turn everything pink. Check if you need a few extra minutes in the oven.
- → How do I know when the Raspberry Orange Pistachio Ricotta Cake is done baking?
- To tell if it’s ready, look for a deep golden top and test with a toothpick in the middle—it should come out mostly clean. The sides will pull away from the pan. Gently tap the center; it should feel solid, not squishy.
- → How do I brown butter for this recipe?
- Want browned butter? Melt it over medium in a light pan, swirling now and then. When it starts looking amber and gives off a nutty smell, take it off the stove right away before it gets too dark.
- → Can I make this cake ahead of time?
- Sure thing—bake this cake a day or two before you need it. Leave it covered on the counter for a night or stash it in the fridge for up to three days. Honestly, it tastes even better after it sits for a bit.
- → Is there a substitute for ricotta cheese in this cake?
- No ricotta? No problem. Blended full-fat cottage cheese or mascarpone will do in a pinch. Greek yogurt works too, but it’ll make the cake tangier and a tad denser.
- → What can I use instead of pistachios if I have a nut allergy?
- Skip the pistachios if you can’t do nuts. Swap in pumpkin or sunflower seeds for crunch, or sprinkle some oat streusel on top for texture—either way, you’ll still have a tasty treat.