Introduction

This easy raspberry ricotta cake with orange and pistachios is a one-bowl recipe that delivers incredible flavor with minimal effort. The ricotta creates a wonderfully moist and tender crumb, while the bright raspberries, citrus zest, and crunchy nuts make every bite special. For another simple, elegant dessert, try this Super Easy Pear Almond Cake Recipe.

Ingredients

This Raspberry Orange Pistachio Ricotta Cake combines creamy ricotta, bright citrus, and nutty crunch for a truly delightful texture and flavor experience.

• 1 cup ricotta cheese
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or a 1:1 gluten-free blend)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup chopped pistachios
• Zest of 1 orange
• Juice of 1 orange

Timing

Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes

Context: This Raspberry Orange Pistachio Ricotta Cake comes together about 25% faster than many similar layered or frosted cakes, making it a perfect choice for a stunning yet simple dessert.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients & Pan

Bring all refrigerated ingredients, like eggs and ricotta, to room temperature for about 30 minutes. This ensures a smooth, well-emulsified batter. Meanwhile, grease a 9-inch springform pan and line the bottom with parchment paper for easy release.

Step 2 — Toast & Prep the Pistachios

Toast ½ cup of shelled pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool completely, then finely chop. This step intensifies their nutty flavor, which is key for the Raspberry Orange Pistachio Ricotta Cake topping.

Step 3 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. For a lighter crumb, you can sift these together. Set this mixture aside.

Step 4 — Cream Butter & Sugar

In a large bowl, use an electric mixer to beat ½ cup of softened unsalted butter with ¾ cup of granulated sugar for 3-4 minutes until light and fluffy. Scrape down the bowl halfway through. This creates the cake’s airy foundation.

Step 5 — Incorporate Wet Ingredients

Beat in 3 large eggs, one at a time, ensuring each is fully incorporated. Mix in 1 cup of whole-milk ricotta, ¼ cup of fresh orange juice, and 1 tablespoon of finely grated orange zest. The batter may look slightly curdled; this is normal.

Step 6 — Fold & Assemble

Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix. Pour the batter into your prepared pan. Evenly scatter 1 ½ cups of fresh raspberries and the chopped pistachios over the top.

Step 7 — Bake to Perfection

Bake in a preheated 350°F (175°C) oven on the center rack for 50-60 minutes. The cake is done when the top is golden, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8 — Cool Completely

Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edge, release the springform clasp, and let the cake cool completely before slicing. This prevents it from crumbling.

Nutritional Information

Calories	~320 kcal
Protein	~8 g
Carbohydrates	~35 g
Fat	~17 g
Fiber	~2 g
Sodium	~180 mg

Note: These are approximate values per serving for this Raspberry Orange Pistachio Ricotta Cake. Actual nutrition can vary based on specific brands and exact measurements used.

Healthier Alternatives

• Protein-Packed Ricotta — Swap regular ricotta for a higher-protein version or blended cottage cheese for a similar creamy texture with a boost of satiating protein.
• Lower-Carb Flour — Replace all-purpose flour with almond flour or a fine almond meal to create a deliciously moist, gluten-free, and lower-carb Raspberry Orange Pistachio Ricotta Cake.
• Dairy-Free Ricotta — Use a store-bought or homemade almond or cashew-based ricotta to make this delightful cake completely dairy-free.
• Natural Sweetener — Substitute granulated sugar with monk fruit sweetener or erythritol for a lower-glycemic option that still provides sweetness without the sugar spike.
• Reduced-Sodium Pistachios — Opt for unsalted or lightly salted pistachios to control the sodium content, letting the bright citrus and berry flavors shine.
• Egg Alternative — For an egg-free version, a flax egg or commercial egg replacer can bind the batter while maintaining the cake’s tender crumb.
• Oil Swap — Use avocado oil or a light olive oil in place of butter or another neutral oil for a heart-healthy fat profile with a subtle, buttery note.
• Boosted Fiber — Incorporate a tablespoon or two of ground psyllium husk or oat fiber into the dry ingredients to add fiber without altering the flavor delight of the cake.

Serving Suggestions

• Pair a slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the bright raspberry and orange flavors.
• For a brunch or afternoon tea, serve smaller, elegant portions alongside a pot of Earl Grey or a citrus-infused herbal tea.
• Elevate the dessert for a dinner party by drizzling plates with a raspberry coulis and garnishing with fresh mint and extra chopped pistachios.
• Enjoy a simple slice with a cup of strong coffee to balance the cake’s richness, making it a perfect afternoon treat.
• For a festive occasion, dust the top with powdered sugar and decorate with fresh raspberries and candied orange peel just before serving.
• This Raspberry Orange Pistachio Ricotta Cake is delightful on its own at room temperature, but chilling it slightly can provide a firmer, more refreshing texture.

The moist, tender crumb of this ricotta cake makes it versatile for plating. Serve it on a simple cake stand for a casual gathering or use individual dessert plates with artistic sauce swirls for a more formal presentation.

Common Mistakes to Avoid

• Mistake: Using cold ricotta straight from the fridge. Fix: Bring it to room temperature for a smoother, lump-free batter that bakes evenly.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to prevent a dense, tough crumb in your Raspberry Orange Pistachio Ricotta Cake.
• Mistake: Adding wet raspberries that bleed excessively. Fix: Toss frozen berries in a light dusting of flour to help them suspend and prevent soggy spots.
• Mistake: Skimping on toasting the pistachios. Fix: Toast them lightly to unlock their full, nutty flavor and optimal crunch before chopping.
• Mistake: Not zesting the orange before juicing it. Fix: Always zest first, as it’s nearly impossible to zest a juiced orange, losing that bright citrus oil.
• Mistake: Under-baking due to a wet center from ricotta. Fix: Use the toothpick test; it should come out with moist crumbs, not wet batter.
• Mistake: Using a dull knife to cut the cake warm. Fix: Let the cake cool completely and use a serrated knife for clean, beautiful slices.
• Mistake: Substituting full-fat ricotta with low-fat versions. Fix: Stick to whole-milk ricotta for the rich, moist texture essential to this flavor delight.
• Mistake: Forgetting to grease and line the pan. Fix: Properly prepare your pan with parchment paper to ensure your cake releases perfectly.
• Mistake: Rushing the creaming of butter and sugar. Fix: Cream for a full 3-4 minutes until pale and fluffy to incorporate air for a lighter cake structure.

Storing Tips

• Fridge: Cool the Raspberry Orange Pistachio Ricotta Cake completely, then cover tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freezer: For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag or container. This cake can be frozen for up to 2 months for best quality.
• Reheat: For a warm, fresh-from-the-oven taste, place a slice on a microwave-safe plate and heat for 15-20 seconds. Alternatively, warm in a preheated 300°F (150°C) oven for about 10 minutes, or until heated through to an internal temperature of 165°F (74°C) for food safety.

Always let the cake come to room temperature for about 30 minutes after refrigerating for the best texture and flavor. Thaw frozen cake overnight in the refrigerator before serving or reheating.

Conclusion

This Raspberry Orange Pistachio Ricotta Cake is a true flavor delight, combining creamy texture with vibrant, fruity notes. It’s an elegant yet simple dessert perfect for any occasion. We hope you love it! Give the recipe a try, and please leave a comment with your review. For more fruity bakes, explore our Raspberry Peach Greek Yogurt Cake Recipe or Cranberry Lemon Bars Recipe. Don’t forget to subscribe for more delicious updates!

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FAQs

Can I make this Raspberry Orange Pistachio Ricotta Cake ahead of time?

Yes, you can bake this cake a day in advance. For the best texture and flavor, store it covered at room temperature. The flavors of the Raspberry Orange Pistachio Ricotta Cake often meld and improve overnight.

What is the best way to store leftover cake?

Store any leftover Raspberry Orange Pistachio Ricotta Cake in an airtight container. It will keep well at room temperature for 2 days or in the refrigerator for up to 5 days. Bring chilled slices to room temperature before serving for the best taste.

Can I substitute the ricotta cheese in this recipe?

For the best results, we do not recommend substituting the ricotta. Its unique moisture and texture are essential to this cake’s delicate crumb. Using a different cheese, like cottage cheese, will alter the final outcome of your Raspberry Orange Pistachio Ricotta Cake.