Raspberry Orange Pistachio Ricotta Cake: A Flavor Delight
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together ricotta, sugar, and butter.
- Add eggs and vanilla; mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in raspberries, pistachios, orange zest, and juice.
- Pour batter into a greased cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.