Description
Indulge in the delightful flavors of this Raspberry Orange Pistachio Ricotta Cake, a perfect blend of tart raspberries, zesty oranges, and crunchy pistachios.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted pistachios, chopped
- Juice and zest of 1 orange
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and a pinch of salt.
- In a large bowl, beat ricotta cheese, sugar, eggs, vanilla extract, and orange juice until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in raspberries and chopped pistachios.
- Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg