Go Back

Raspberry Orange Pistachio Ricotta Cake

A moist and elegant ricotta cake bursting with raspberries, orange zest, and crunchy pistachios.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 cup whole-milk ricotta cheese
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1 cup raspberries fresh or frozen
  • 0.5 cup pistachios chopped

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
  4. Mix in ricotta, orange zest, and vanilla extract until smooth.
  5. Fold in dry ingredients gently until just combined.
  6. Fold in raspberries and pistachios carefully.
  7. Transfer batter to pan and bake 45–55 minutes until set.
  8. Cool before serving. Dust with powdered sugar if desired.

Notes

Drain ricotta if very wet. Cake tastes even better the next day.