Raspberry-Orange-Pistachio Ricotta Cake

By Bree Hester Jump to Recipe

This Raspberry-Orange-Pistachio Ricotta Cake is a gorgeous dessert for all seasons.

I made this raspberry-orange-pistachio ricotta cake and shared the photos in my Instagram stories yesterday, saving it as a highlight. I had so many people DM me to ask if I could post the recipe here so they could bookmark it and give it a go. Well, I am happily obliging. I absolutely love this cake, and I’m excited for everyone else to give it a try if they’re so inclined.

Another foodie friend of mine made a similar version of a cake like this with lemon and almonds. It was absolutely delicious, and I knew the base concept of the cake could play well with an assortment of different flavors. Brown butter is a key element that gives the batter a toasty, nutty foundation. Ricotta keeps the cake moist and plush. And the raspberries and orange zest add pops of tartness that complement the richness of the cake perfectly. I also love a light sprinkle of sanding sugar for a bit of texture and sparkle, especially if you’re serving this with coffee.

You don’t need anything special to make this cake. Just a spoon and a few bowls. You don’t even need to break out the mixer (unless you want to). You can also use whatever fruit and nuts you have on hand—or skip the nuts altogether. Sometimes I also add a touch of almond extract, too. Get creative and see what you can come up with!

Is brown butter necessary?

Is it absolutely necessary? No, but I do think it’s a worthwhile step in elevating the flavor of this cake. Regular melted butter will give your cake moisture and a rich finish, but browned butter packs in more flavor. It’s warm, toasty, and nutty, giving the cake depth and character.

Brown butter sounds a bit fancy, but it’s very easy to make. All you need to do is melt the butter in a saucepan, let it get foamy, and then watch as the milk solids begin to toast and turn golden brown. It only takes a few minutes; once you achieve that golden color and toasty aroma, you can take it off the heat. And now you have brown butter.

How do I store leftovers?

Wrap your leftover cake tightly and transfer it (or individual slices) to an airtight container. Store in the fridge for 3-4 days. You can also freeze individual slices by wrapping them well and storing them in the freezer for up to 3 months. Thaw overnight in the fridge to enjoy again.

Serving suggestions

There is something so satisfying about baking a cake. I especially love it if it’s something elegant that looks gorgeous on the table. Some other favorites of mine include this bright Lemon Cake, this beautifully striped Zebra Cake, and this rustic Apple Upside Down Cake.

Raspberry-Orange-Pistachio Ricotta Cake

Bree Hester

4.55 from 40 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 8 minutes mins

Cooling Time 2 hours hrs

Total Time 3 hours hrs 23 minutes mins

Course cake

Cuisine baking

Servings 10 servings

Calories 346 kcal

Ingredients

  

1x2x3x

• 1/2 cup butter
• 3 eggs
• 1 1/2 cups whole milk ricotta cheese
• 1 teaspoon vanilla extract
• Zest from one orange
• 2 tablespoons orange juice
• 1 1/2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup fresh raspberries plus more for topping
• 1/3 cup pistachios chopped
• 1/2 orange thinly sliced into half moons
• Sanding sugar optional

Instructions

 

• Preheat the oven to 350°F. Grease the sides of a 9-inch springform pan with baking spray. Line the bottom of the pan with baking paper.
• Heat a saucepan over medium heat and add the butter. The butter will melt, start to foam, and then turn brown. Once browned and smelling nutty, about 5-8 minutes, remove from the heat and set aside.
• In a medium bowl, whisk the eggs, ricotta, vanilla, orange zest, and orange juice.
• In a separate bowl, mix the flour, sugar, baking powder, and salt.
• Mix the dry ingredients into the wet. Pour over the brown butter and mix well until combined.
• Gently fold the raspberries into the batter.
• Pour batter into a prepared springform pan. Top with extra berries, chopped pistachios, and orange slices. Sprinkle sanding sugar over the top of the cake, if desired.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Transfer the cake to a cooling rack and allow it to cool completely before unmolding, about 2 hours.

Nutrition

Calories: 346kcalCarbohydrates: 39gProtein: 9gFat: 17gSaturated Fat: 10gSodium: 383mgFiber: 2g

Keyword Raspberry Orange Pistachio Ricotta Cake

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