Orange Raspberry Nut Cake (Print Version)
# Ingredients:
→ Orange Raspberry Ricotta Pistachio Cake
01 -
1 cup sugar
02 -
1 1/2 cups all-purpose flour
03 -
3/4 teaspoon kosher salt
04 -
2 teaspoons baking powder
05 -
3 eggs
06 -
1 teaspoon vanilla extract
07 -
Zest of an orange
08 -
2 tablespoons fresh orange juice
09 -
1 1/2 cups ricotta cheese (whole milk)
10 -
1/2 cup browned butter
11 -
1/3 cup chopped pistachios
12 -
1 cup fresh raspberries
13 -
Sanding sugar (optional)
14 -
Orange slices for garnish (optional)
# Instructions:
01 -
Start by combining the eggs, ricotta, orange zest, juice, and vanilla in one bowl. Don’t overthink it—it’s super easy.
02 -
In a different bowl, combine the flour, sugar, baking powder, and salt together.
03 -
Pour in the browned butter and give it a quick mix. Gently fold in the raspberries afterward.
04 -
Spoon the mixture into a greased 9-inch springform pan. Add extra raspberries, pistachios, and orange slices on top. Sprinkle a little sanding sugar if you like.
05 -
Pop it in a 350°F oven and bake for 50–60 minutes. It’s ready when the top is golden and a toothpick comes out clean.
# Notes:
01 -
This fluffy cake mixes sunny orange and tart raspberry flavors with crunchy pistachios.
02 -
Ricotta gives the dessert its wonderfully soft and rich texture.
03 -
Using browned butter infuses a nutty richness that works perfectly with the pistachios.