Introduction

This easy Raspberry Orange Ricotta Cake is a moist, fluffy delight that comes together with minimal fuss. The combination of tart raspberries, bright orange zest, and nutty pistachios creates a beautifully balanced flavor. Ricotta cheese ensures a tender, luxurious crumb that stays fresh for days. For another simple, elegant dessert, try this Super Easy Pear Almond Cake Recipe or these Honey Peach Cream Cheese Cupcakes Recipe.

Ingredients

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

• 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
• 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 is ready in about 25% less time than many traditional layer cakes, making it a perfect choice for a quick yet impressive dessert.

Step-by-Step Instructions

Step 1 — Prep the Pan and Preheat

Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter or non-stick spray, then line the bottom with a round of parchment paper. This ensures your Raspberry Orange Pistachio Ricotta Cake releases perfectly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. For extra nutty flavor, you can substitute a few tablespoons of the flour with finely ground pistachio flour.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat ½ cup of softened unsalted butter with 1 cup of granulated sugar for 3-4 minutes, until light and fluffy. This step incorporates air for a tender crumb.

Step 4 — Incorporate Wet Ingredients

Beat in 3 large eggs, one at a time, followed by 1 cup of whole-milk ricotta cheese, ¼ cup of fresh orange juice, and 1 tablespoon of finely grated orange zest. Mix just until combined; the batter will look slightly curdled, which is normal.

Step 5 — Fold in Dry Mix and Add-Ins

Gently fold the dry flour mixture into the wet ingredients using a spatula until no streaks remain. Then, carefully fold in 1 cup of fresh raspberries and ½ cup of chopped pistachios. Avoid overmixing to keep the berries intact.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake 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 7 — Cool and Serve

Let the cake cool in the pan on a wire rack for 20 minutes. Then, run a knife around the edge, release the springform, and let it cool completely. Dust with powdered sugar and garnish with extra pistachios and raspberries before slicing.

Nutritional Information

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

Note: These values are estimates per serving for the Raspberry Orange Pistachio Ricotta Cake, based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This Raspberry Orange Pistachio Ricotta Cake is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing its delightful flavor.

• Protein-Packed Ricotta — Swap regular ricotta for a higher-protein version like Good Culture or use blended cottage cheese for a similar creamy texture with more protein.
• Lower-Carb Flour — Replace all-purpose flour with almond flour or a fine almond meal. This creates a denser, nuttier crumb perfect for a gluten-free Raspberry Orange Pistachio Ricotta Cake.
• Dairy-Free Ricotta — Use a store-bought almond or cashew-based ricotta, or make your own from blended tofu with a touch of lemon juice to mimic the tang.
• Refined Sugar-Free — Substitute granulated sugar with coconut sugar or a monk fruit blend for a lower glycemic index, which will add a subtle caramel note.
• Low-Sodium Option — Omit the salt in the batter and use unsalted pistachios. The natural sweetness from the fruit and ricotta will shine through.
• Egg Alternative — For an egg-free cake, try using a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to help bind the ingredients.
• Oil for Butter — Use a light, neutral oil like avocado oil instead of melted butter for a dairy-free version with a very moist texture.
• Citrus Zest Boost — If you want to reduce added sugar, amplify the natural sweetness by adding extra orange zest. This enhances the citrus flavor delight without extra calories.

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 alongside a pot of Earl Grey or a freshly brewed pot of coffee.
• Elevate the dessert course by drizzling plates with a raspberry coulis or a delicate orange blossom honey before placing the cake.
• Garnish each plate with a few fresh raspberries, a sprinkle of chopped pistachios, and a thin twist of orange zest for a beautiful, restaurant-worthy presentation.
• This Raspberry Orange Pistachio Ricotta Cake is perfect for celebratory occasions like Mother’s Day, spring gatherings, or as a stunning finish to a dinner party.
• For a simpler, rustic presentation, serve the cake directly from the pan, dusted generously with powdered sugar.

Whether served warm or at room temperature, this flavor delight is a versatile showstopper.

Common Mistakes to Avoid

• Mistake: Using cold ricotta straight from the fridge. Fix: Let it come to room temperature for a smoother, lump-free batter that bakes evenly.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Gently fold until just combined to keep your Raspberry Orange Pistachio Ricotta Cake tender and light.
• Mistake: Not toasting the pistachios. Fix: Toast them lightly to unlock their full, nutty flavor and enhance the cake’s texture.
• Mistake: Using watery or frozen raspberries without adjustment. Fix: Pat fresh berries dry or toss frozen ones in a bit of flour to prevent sinking and a soggy bottom.
• Mistake: Skimping on the orange zest or using bottled juice. Fix: Use the zest of a whole, fresh orange for vibrant citrus aroma that bottled juice can’t match.
• Mistake: Under-baking due to a wet center from the ricotta and fruit. Fix: Test for doneness with a skewer; it should come out with just a few moist crumbs, not wet batter.
• Mistake: Cutting the cake while it’s still hot. Fix: Let it cool completely in the pan so it sets properly and doesn’t crumble when sliced.
• Mistake: Forgetting to grease and line the baking pan. Fix: Always use parchment paper to ensure this delicate cake releases cleanly and in one piece.

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 fresh for up to 4 days.
• Freezer: For longer storage, wrap the cooled cake or individual slices securely in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, place it 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 at least 165°F (74°C) for food safety.

Proper storage ensures every piece of this delightful cake remains moist and flavorful.

Conclusion

This Raspberry Orange Pistachio Ricotta Cake is a true flavor delight, combining bright citrus, sweet berries, and rich nuts in a wonderfully moist crumb. We hope you love baking it as much as we do! If you enjoy orange desserts, you might also like our Cranberry Orange Bundt Cake Recipe. Give this recipe a try, share your results in the comments, and don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use a different type of ricotta for this cake?

Yes, you can use either whole milk or part-skim ricotta. For the best texture and flavor in this Raspberry Orange Pistachio Ricotta Cake, avoid non-fat ricotta as it can make the cake drier. The ricotta contributes to the cake’s signature moist and tender crumb.

How should I store the leftover cake?

Store any leftover Raspberry Orange Pistachio Ricotta Cake in an airtight container in the refrigerator for up to 4 days. The cool temperature helps preserve the freshness of the ricotta and fruit. For the best texture, let slices sit at room temperature for about 15 minutes before serving.

Can I make this cake without pistachios?

Yes, you can omit the pistachios for a nut-free version, though you will lose their distinct flavor and crunch. For a similar texture, you could substitute an equal amount of rolled oats. The Raspberry Orange Pistachio Ricotta Cake will still be delicious with the vibrant fruit and ricotta flavors.