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Raspberry Orange Pistachio Ricotta Cake

A moist Italian-style ricotta cake flavored with orange zest, studded with raspberries, and finished with 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: Italian-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing bowls
  • Electric mixer
  • Springform or round cake pan

Method
 

  1. Preheat oven to 350°F and prepare cake pan.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, then mix in ricotta, orange zest, juice, and vanilla.
  4. Fold in dry ingredients and pistachios.
  5. Transfer batter to pan, top with raspberries, and bake until set.

Notes

Dust with powdered sugar just before serving.