Description
Sumptuous layers of raspberry orange pistachio ricotta cake merge Mediterranean flavors with delicate textures. Rich creamy ricotta blends with zesty citrus and nutty pistachios, creating a sophisticated dessert that delights your palate.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) whole milk ricotta cheese
- 3 large eggs
- 1 ½ cups (180 grams) all-purpose flour
Fruit and Nuts:
- 1 cup fresh raspberries (or frozen, not thawed)
- ½ cup (60 grams) chopped pistachios (plus extra for garnish)
- Zest of 1 orange
Sweeteners and Flavor Enhancers:
- ¾ cup (150 grams) granulated sugar
- ½ cup (60 grams) powdered sugar
- ½ cup (1 stick or 113 grams) unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Warm the oven to a moderate temperature, ensuring an even heat distribution for optimal baking results.
- Prepare the cake pan by generously coating the interior with a thin layer of butter or cooking spray, then dust with a light sprinkling of flour to prevent sticking.
- Combine the dry ingredients in a spacious mixing bowl, sifting together flour, baking powder, and a pinch of salt to eliminate any potential lumps and ensure a smooth cake texture.
- In a separate large bowl, cream together softened butter and sugar until the mixture becomes light, fluffy, and pale in color, creating a smooth base for the cake.
- Gradually incorporate eggs into the butter mixture, blending thoroughly after each addition to maintain a consistent, silky texture.
- Fold in ricotta cheese, stirring gently to integrate the creamy element without deflating the air incorporated during the previous mixing stages.
- Carefully add orange zest and juice to infuse the batter with a bright, citrusy flavor profile that complements the other ingredients.
- Slowly mix the dry ingredients into the wet mixture, stirring just until combined to prevent overworking the batter and maintaining a tender crumb.
- Gently fold chopped pistachios into the batter, distributing them evenly throughout for a delightful nutty crunch.
- Delicately scatter fresh raspberries across the top of the batter, allowing them to sink slightly while maintaining their vibrant color and shape.
- Transfer the prepared batter to the readied cake pan, smoothing the surface with a spatula to ensure an even distribution.
- Bake in the preheated oven, rotating midway through to guarantee uniform cooking and a perfectly golden exterior.
- Test the cake’s doneness by inserting a thin skewer or toothpick into the center – it should emerge clean with just a few moist crumbs.
- Remove from the oven and allow the cake to cool in the pan for several minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light orange glaze before serving to enhance the cake’s visual appeal and flavor.
Notes
- Toast pistachios beforehand to enhance their nutty flavor and create a deeper, more complex taste profile for the cake.
- Zest oranges directly into the ricotta mixture to maximize citrusy essential oils and boost overall aromatic intensity.
- Gently fold raspberries into batter at the last moment to prevent color bleeding and maintain their vibrant appearance throughout the cake.
- Consider using gluten-free flour blend as a substitution for all-purpose flour to make the recipe suitable for individuals with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 315
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg