Are you craving a show-stopping dessert that’s full of taste, try this Raspberry Orange Pistachio Ricotta Cake Recipe.
This soft & rich cake is mixed with bright orange, has sharp raspberries in it, & is topped with hard pistachios.
It hits all the right smooth & rough spots. Got folks over for a meal or just want a sweet bite? This cake will wow & fill you up.
Let’s get into this simple recipe. You’ll love it for sure!
Why You’ll Love This Raspberry Orange Pistachio Ricotta Cake
Flavor Explosion: The bright citrusy orange zest pairs beautifully with juicy raspberries and nutty pistachios, creating a harmonious blend of sweet, tart, and creamy.
Moist and Tender: Ricotta cheese gives the cake a velvety, melt-in-your-mouth texture that stays fresh for days.
Easy to Make: No fancy equipment or complicated steps—just simple ingredients and straightforward instructions.
Versatile: Perfect for brunches, tea parties, or as a stunning dessert for special occasions.
Visually Stunning: The vibrant raspberries and green pistachios make this cake a feast for the eyes.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup whole milk ricotta cheese
2 large eggs
Zest of 1 large orange (about 1 tbsp)
2 tbsp fresh orange juice
1 tsp vanilla extract
1 cup fresh raspberries (plus extra for garnish)
½ cup shelled pistachios, roughly chopped (plus extra for topping)
For the Optional Glaze:
1 cup powdered sugar
2 tbsp fresh orange juice
1 tsp orange zest
Instructions
Turn on the Oven: Heat your oven to 350°F (175°C). Put oil on a 9-inch cake pan. Put a piece of paper at the pan’s base.
Mix Dry Mix: In a small bowl, put flour, bake mix, salt, & soda. Set the mix to the side.
Mix Butter & Sugar: In a big bowl, beat soft butter & white sugar. Use a fast mix tool. Do this ’til light & soft. About 2-3 mins.
Put in Wet Mix: Next, add cheese, eggs, orange skin, orange juice, & vanilla. Mix ’til smooth.
Put Wet & Dry Mix: Slow add dry mix to wet mix. Stir ’til just mixed. Don’t mix too much.
Put in Berries & Nuts: With care, fold berries & cut nuts in. Use a soft tool.
Bake: Pour mix in the pan. Make top flat. Bake for 35-40 mins. Check if done with a stick.
Let Cool: Let the cake sit in the pan for 10 mins. Then move it to a cool rack. Let it cool.
Glaze (If You Want): For a glaze, mix the sweet powder, orange juice, & skin ’til smooth. Put on the cool cake. Add nuts & berries for look.
Tips
Use Fresh Ingredients: New raspberries & good cheese make the cake good. The cake tastes great.
Room Temperature Ingredients: Make the butter, eggs, & cheese warm before you mix. This makes the mix smooth. All mix well.
Don’t Mix Too Much: Don’t stir the mix too much. It makes the cake hard & dense. Stir ’til just mixed. It keeps the cake soft & light.
Check Your Oven: Each oven heats in its own way. It’s smart to check the cake a bit early. It stops it from getting too dry.
Zest Carefully: When you zest the orange, just get the bright outer skin. Don’t take the white part. It’s called the pith & tastes bad. It hurts the cake’s taste.
Variations and Substitutions
Fruit Swap: Swap the raspberries for blueberries, blackberries, or diced strawberries if you like. Each fruit adds its own taste to the cake.
Nut Swap: Don’t use pistachios? Try almonds, walnuts, or hazelnuts for a new crunch. Each nut gives its own taste & feel to the cake.
No Gluten: Need the cake gluten-free? Use a 1:1 gluten-free flour blend in place of all-purpose flour. You can enjoy the cake with no gluten.
No Dairy: Want the cake dairy-free? Use dairy-free ricotta & plant-based butter. So, you still get a creamy feel with no dairy.
Less Sugar: Like it less sweet? Cut the sugar to ¾ cup. Or, use honey, but don’t forget to fix the amount of any wet stuff in the mix.
Serving Suggestions
With tea or coffee: Eat cake with hot tea or coffee. It’s a nice snack. The hot drink goes well with cake.
With whipped cream: Put a big bit of whipped cream on your cake. Or use thick Greek yogurt. It makes it rich & smooth. It tastes better too.
For big days: Make the cake look great. Use eatable flowers or bits of fresh orange skin. It looks nice for birthdays & such.
Seasonal flavour: In hot months, have ice cream on the cake. It’s cool & sweet. In cold months, have it with hot berry mix. It adds a warm, fruit taste.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Make the mix (no berries & no nuts) one day ahead & keep cold. Add in the berries & nuts just when you bake.
Storing
Keep the cake in a tight box at room temp for 2 days or cold for 5 days. Warm to room temp to eat for best taste.
Freezing
Wrap the cool, plain cake in clear wrap & then in foil. Freeze for 3 months. Thaw in the cold all night & glaze when you eat.
FAQs
Q. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Thaw and pat them dry before folding into the batter to avoid excess moisture.
Q. What type of ricotta should I use?
Whole milk ricotta provides the creamiest texture, but part-skim ricotta can work if you’re looking for a lighter option.
Q. Can I make this cake in a different pan?
Absolutely! A 9-inch springform pan or an 8×8-inch square pan works well, though baking times may vary slightly.
Q. How do I prevent the raspberries from sinking?
Toss the raspberries in a tablespoon of flour before folding them into the batter to help them stay evenly distributed.
Conclusion
In conclusion, this Raspberry Orange Pistachio Ricotta Cake Recipe offers the perfect blend of creamy, zesty, and nutty flavors, making it an unforgettable dessert for any occasion.
With its simple preparation and stunning presentation, it’s sure to become a staple in your recipe collection.
Try it out, share it with loved ones, and enjoy the burst of fresh, vibrant flavors in every bite!
Read More:- Berrylicious Strawberry Crunch Cheesecake Recipe
Raspberry Orange Pistachio Ricotta Cake Recipe
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk ricotta cheese
- 2 large eggs
- Zest of 1 large orange about 1 tbsp
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 cup fresh raspberries plus extra for garnish
- ½ cup shelled pistachios roughly chopped (plus extra for topping)
- For the Optional Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Turn on the Oven: Heat your oven to 350°F (175°C). Put oil on a 9-inch cake pan. Put a piece of paper at the pan’s base.
- Mix Dry Mix: In a small bowl, put flour, bake mix, salt, & soda. Set the mix to the side.
- Mix Butter & Sugar: In a big bowl, beat soft butter & white sugar. Use a fast mix tool. Do this ’til light & soft. About 2-3 mins.
- Put in Wet Mix: Next, add cheese, eggs, orange skin, orange juice, & vanilla. Mix ’til smooth.
- Put Wet & Dry Mix: Slow add dry mix to wet mix. Stir ’til just mixed. Don’t mix too much.
- Put in Berries & Nuts: With care, fold berries & cut nuts in. Use a soft tool.
- Bake: Pour mix in the pan. Make top flat. Bake for 35-40 mins. Check if done with a stick.
- Let Cool: Let the cake sit in the pan for 10 mins. Then move it to a cool rack. Let it cool.
- Glaze (If You Want): For a glaze, mix the sweet powder, orange juice, & skin ’til smooth. Put on the cool cake. Add nuts & berries for look.
