Description
Summer’s warmth embraces this raspberry orange pistachio ricotta cake, blending Mediterranean flavors with delicate textures. Sweet-tart raspberries and bright citrus notes dance alongside creamy ricotta, inviting you to savor each luxurious slice.
Ingredients
Scale
Cake Ingredients:
- 1 cup whole milk ricotta cheese
- 3 large eggs
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup chopped pistachios (plus extra for garnish)
- 1 cup fresh raspberries (or frozen, not thawed)
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Zest of 1 orange
Finishing Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Prepare the baking environment by heating the oven to a moderate temperature and readying a round cake vessel with protective coating or parchment lining.
- Create a creamy foundation by whipping butter and sweetener until airy and pale, then incorporate soft ricotta cheese until the mixture achieves a silky consistency.
- Introduce eggs, aromatic vanilla, and vibrant citrus zest into the mixture, blending thoroughly to ensure uniform incorporation.
- Sift together dry components – flour, leavening agent, and seasoning – in a separate container, then delicately integrate these elements into the wet mixture, maintaining a gentle folding technique.
- Sprinkle fragmented pistachio kernels throughout the batter, distributing them evenly to provide textural intrigue.
- Tenderly nestle fresh raspberries into the prepared mixture, taking care to prevent their delicate structure from disintegrating.
- Transfer the batter into the prepared pan, smoothing the surface to ensure an even bake and attractive presentation.
- Position the cake in the preheated oven, allowing it to transform for approximately 40-45 minutes until a inserted tester emerges clean and the surface develops a golden complexion.
- Allow the cake to rest briefly in its pan, then carefully transition to a cooling surface to reach ambient temperature.
- Optional: Craft a luminous glaze by combining citrus juice with powdered sweetener, drizzling elegantly over the cooled cake and garnishing with additional crushed pistachios for visual and textural appeal.
Notes
- Select ripe, fresh raspberries to ensure the best burst of fruity flavor in every slice.
- Avoid overmixing the batter, which can make the cake dense and tough instead of light and tender.
- Chop pistachios roughly to provide delightful texture and prevent them from sinking to the bottom during baking.
- Dust raspberries lightly with flour before folding into the batter to prevent them from bleeding color throughout the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg