This Easy Raspberry Orange Pistachio Ricotta Cake is a little slice of joy! It’s super moist with sweet raspberries, zesty orange, and crunchy pistachios mixed in. Yum!
Whenever I make this cake for friends, they can’t believe how simple it is! I love pairing it with a cup of tea. It’s a perfect treat that feels fancy without all the fuss. ☕🍰
Key Ingredients & Substitutions
Ricotta Cheese: Whole milk ricotta gives a creamy texture. If you don’t have ricotta, you can substitute with cottage cheese (strained) or yogurt, though this will change the flavor and texture slightly.
Raspberries: Fresh raspberries add tartness and color. If they’re out of season, frozen raspberries work too! Just ensure to add them frozen and avoid thawing to prevent excess moisture.
Pistachios: They bring a nice crunch. If you’re nut-free, try sunflower seeds for a similar texture. Almonds or walnuts are also great alternatives if you want a different nutty flavor.
Vegetable Oil: Use light olive oil for a richer flavor, but melted coconut oil or melted butter can also work well. Each will slightly change the cake’s taste.
How Do I Ensure My Cake is Moist and Light?
A big part of achieving a moist and light cake is in the mixing. After combining your wet and dry ingredients, mix just until they come together. Overmixing can result in a dense cake.
- Carefully fold in the dry ingredients using a spatula until you see no more flour.
- Continue folding in the fruits and nuts gently – this helps prevent crushing the delicate raspberries.
- Don’t skip on sifting your flour; this keeps it aerated.
Also, ensuring your oven is properly preheated before baking is key to even cooking!
Easy Raspberry Orange Pistachio Ricotta Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 1 cup ricotta cheese (whole milk preferred)
- ¾ cup granulated sugar
- Zest of 1 large orange
- 3 large eggs
- ½ cup vegetable oil (or light olive oil)
- 1 tsp vanilla extract
Add-ins:
- ½ cup shelled pistachios, chopped (plus extra for topping)
- ½ cup fresh raspberries (plus extra for topping)
- Thinly sliced orange rounds for topping
- Coarse sugar or sanding sugar for sprinkling on top
How Much Time Will You Need?
This delightful cake takes about 15-20 minutes to prepare and 40-45 minutes to bake. Plus, allow for about 15 minutes of cooling before it’s ready to serve. In total, plan for about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan and either line it with parchment paper or grease it well to prevent sticking. Set it aside while you work on the batter.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help ensure your cake rises evenly and has a good texture.
3. Combine the Wet Ingredients:
In a large bowl, add the ricotta cheese, granulated sugar, and zest of the orange. Mix everything together until the mixture is nice and smooth.
4. Add the Eggs and Oil:
Beat in the eggs one by one, ensuring each one is well incorporated before adding the next. Then gently mix in the vegetable oil and vanilla extract until everything is blended.
5. Combine Dry and Wet Mixtures:
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Do this gently until just combined—be careful not to overmix!
6. Fold in Raspberries and Pistachios:
Next, gently fold in the chopped pistachios and fresh raspberries. This helps maintain their shape and makes sure they’re evenly distributed throughout the batter.
7. Pour and Smooth Batter:
Pour the batter into the prepared cake pan and smooth the top with a spatula to create an even layer.
8. Decorate the Top of the Cake:
Place the orange slices on top of the batter along with a few whole raspberries and extra chopped pistachios for a pretty finishing touch.
9. Sprinkle for Sparkle:
Sprinkle some coarse sugar or sanding sugar over the top of the batter. This will give your cake a lovely, sparkling crust once baked!
10. Bake the Cake:
Pop the cake into the oven and bake for 40-45 minutes. It’s done when the top is golden brown, and a toothpick inserted into the center comes out clean.
11. Cool Down:
After baking, allow the cake to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
12. Serve and Enjoy:
Once cooled, you can slice it up and serve! It’s great on its own or you can dust it with powdered sugar or drizzle with honey for added sweetness.
This cake is moist and tender from the ricotta, perfectly complemented by the tart raspberries, bright citrus from the orange, and the satisfying crunch of pistachios. Enjoy your delicious creation!
FAQ for Easy Raspberry Orange Pistachio Ricotta Cake
Can I Use Low-Fat Ricotta Cheese?
Yes, you can use low-fat ricotta cheese, but keep in mind that it may result in a slightly less creamy texture. Whole milk ricotta lends more moisture and richness to the cake.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn!
Can I Substitute Other Fruits?
Absolutely! If raspberries aren’t your favorite, you can use blueberries, sliced strawberries, or even chopped peaches. Just be sure to adjust the amount based on the sweetness and moisture content of the fruit you choose.
What’s the Best Way to Serve This Cake?
This cake is delightful served plain, but you can elevate it by dusting with powdered sugar, drizzling with honey, or serving it with a dollop of whipped cream. It pairs beautifully with coffee or tea!
