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Raspberry Orange Pistachio Ricotta Cake

A moist Italian-style ricotta cake with fresh raspberries, orange zest, and crunchy pistachios.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing bowls
  • Hand mixer
  • Cake pan
  • Whisk

Method
 

  1. Cream butter and sugar until light.
  2. Add eggs, ricotta, citrus, and vanilla.
  3. Fold in dry ingredients.
  4. Add pistachios and raspberries.
  5. Bake until set and golden.

Notes

Dust with powdered sugar just before serving.