Description
Delight in this moist and flavorful Raspberry Orange Pistachio Ricotta Cake, featuring a perfect blend of tart raspberries, zesty oranges, and crunchy pistachios—ideal for any celebration.
Ingredients
- Whole milk ricotta cheese
- Fresh raspberries
- Orange zest
- Unsalted pistachios
- Granulated sugar
- All-purpose flour
- Baking powder
- Eggs
- Vanilla extract
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix ricotta cheese, sugar, eggs, vanilla extract, and orange zest until smooth.
- Gently fold in flour, baking powder, and salt until just combined.
- Carefully add raspberries and chopped pistachios; fold gently to avoid crushing.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg