Description
Raspberry Orange Pistachio Ricotta Cake is a delightful dessert that combines tart raspberries, zesty oranges, and crunchy pistachios for a refreshing treat perfect for any occasion.
Ingredients
- Fresh raspberries
- Juicy oranges
- Chopped pistachios
- Whole milk ricotta cheese
- All-purpose flour
- Granulated sugar
- Baking powder
- Large eggs
- Vanilla extract
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a large bowl, mash the ricotta until smooth. Mix in sugar, eggs, vanilla extract, and orange zest until glossy.
- In another bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently incorporate raspberries and chopped pistachios without crushing them.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
- Allow the cake to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Toast pistachios before mixing for added flavor. Substitute raspberries with blueberries or cherries for a delicious variation. Store leftovers in an airtight container in the fridge for up to three days.