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–+ servings
Fresh fruit upside-down cake topped with orange slices, raspberries, and pistachios on a wire rack.

Raspberry-Orange-Pistachio Ricotta Cake

Bree Hester
4.55 from 40 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Cooling Time 2 hours
Total Time 3 hours 23 minutes
Course cake
Cuisine baking
Servings 10 servings
Calories 346 kcal

Ingredients
  

  • 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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