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raspberry orange pistachio ricotta cake slices on a wire rack

Raspberry Orange Pistachio Ricotta Cake

bakedbree
4.54 from 39 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course cake
Cuisine baking
Servings 10
Calories 355 kcal

Ingredients
  

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 eggs
  • 1 1/2 cups whole milk ricotta cheese
  • zest from one orange
  • 2 Tablespoons orange juice
  • 1 teaspoon vanilla
  • 1/2 cup butter browned
  • 1 cup raspberries
  • 1/3 cup pistachios chopped
  • Orange slices optional
  • Sanding sugar optional

Instructions
 

  • Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and spray with cooking spray.
  • In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
  • In another bowl, whisk eggs, ricotta, orange zest, orange juice, and vanilla.
  • Add the egg mixture into the dry ingredients and stir until blended.
  • Add the browned butter and fold until combined.
  • Gently fold in raspberries. I save some to decorate the top of the cake.
  • Pour batter into pan and spread evenly. Top with reserved raspberries, orange slices, pistachios, and sanding sugar.
  • Bake for 50 to 60 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 41gProtein: 9gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gCholesterol: 99mgSodium: 400mgFiber: 2gSugar: 23g
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