Effortless Raspberry Orange Pistachio Cake (Print Version)
# Ingredients:
→ Raspberry Orange Pistachio Ricotta Cake
01 -
1/3 cup finely chopped pistachios
02 -
1 cup fresh raspberries
03 -
1 1/2 cups of whole milk ricotta
04 -
1 teaspoon pure vanilla extract
05 -
3 large eggs
06 -
1/2 cup browned butter
07 -
2 tablespoons fresh orange juice
08 -
Zest from a single orange
09 -
3/4 teaspoon kosher salt
10 -
2 teaspoons baking powder
11 -
1 cup granulated sugar
12 -
1 1/2 cups all-purpose flour
13 -
Optional: Sugar crystals for sprinkling
14 -
Optional: Orange slices for decorating
# Instructions:
01 -
Grab a mixing bowl and whisk together ricotta, eggs, orange zest, juice, and vanilla until everything’s smooth.
02 -
In another mixing bowl, stir together sugar, salt, flour, and baking powder so they’re well combined.
03 -
Pour in the browned butter to the wet mixture, then stir it gently. Add the dry ingredients and mix. Carefully fold in the raspberries at the end.
04 -
Grease a 9-inch springform pan and pour the batter in. Add a few raspberries, orange slices, and pistachios on top. Sprinkle sanding sugar if you like.
05 -
Bake at 350°F for 50–60 minutes till golden brown. Check with a toothpick in the center—it should come out clean.
# Notes:
01 -
This fluffy cake has bright, fruity hints from orange and raspberry with the crunch of pistachios.
02 -
Ricotta gives the cake its rich and smooth texture, making every bite satisfying.
03 -
Browned butter brings a toasted, nutty flavor that pairs wonderfully with pistachios.