Raspberry Orange Pistachio Ricotta Cake – Bright, Moist, and Elegantly Simple
There’s something effortlessly charming about a ricotta cake. It doesn’t rely on heavy frosting or elaborate decoration to impress. Instead, it wins you over with its tender crumb, subtle sweetness, and the kind of flavor that feels both refined and comforting. This raspberry orange pistachio ricotta cake is exactly that kind of dessert—beautiful in its simplicity, yet layered with bright, memorable flavors.
The ricotta cheese is the quiet hero here, giving the cake an incredibly moist, almost custardy texture that stays soft for days. Fresh raspberries add pops of tart sweetness throughout, while orange zest perfumes the batter with citrusy brightness. Chopped pistachios bring a gentle crunch and nutty depth that balances everything perfectly. Together, these ingredients create a cake that feels light yet satisfying, elegant yet approachable.
This is the kind of cake you bake for afternoon coffee, brunch gatherings, or casual celebrations where you want something special without feeling overdone. It’s lovely served just as it is, with a dusting of powdered sugar, but it also pairs beautifully with whipped cream or a spoonful of lightly sweetened ricotta. If you enjoy bakery-style cakes with European flair, this one belongs at the top of your list.
Ingredients:
For the Cake:
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Whole-milk ricotta cheese
- Orange zest
- Fresh orange juice
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Fresh raspberries
- Shelled pistachios, chopped
For Finishing:
- Powdered sugar
- Extra orange zest (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in ricotta cheese, orange zest, orange juice, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold dry ingredients into the wet mixture until just combined.
- Fold in chopped pistachios.
- Gently fold in raspberries, being careful not to break them too much.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before dusting with powdered sugar and garnishing with orange zest.
Raspberry Orange Pistachio Ricotta Cake
Ingredients
Equipment
Method
- Cream butter and sugar until light.
- Add eggs, ricotta, citrus, and vanilla.
- Fold in dry ingredients.
- Add pistachios and raspberries.
- Bake until set and golden.
Notes
Tips & Tricks
- Use whole-milk ricotta for the richest texture.
- Toss raspberries lightly in flour to prevent sinking.
- Do not overmix to keep the crumb tender.
Variations
- Swap raspberries for blueberries or blackberries.
- Use lemon zest instead of orange for a different citrus note.
- Add a simple orange glaze for extra sweetness.
Serving Suggestions
Serve with coffee, espresso, or tea. A dollop of whipped cream or lightly sweetened ricotta makes a lovely accompaniment.
Storage Information
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
FAQ
- Can I use frozen raspberries? Yes, use them frozen and fold in gently.
- Is this cake very sweet? No, it’s lightly sweet with balanced flavors.
History / Fun Facts
Ricotta cakes are a staple in Italian home baking, valued for their moisture, simplicity, and ability to showcase seasonal fruits and citrus.
