Description
A delightful orange raspberry cake made with ricotta, perfect for any occasion.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- Zest of 1 large orange
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole-milk ricotta cheese
- ¼ cup fresh orange juice
- 1 tsp vanilla extract
- ¾ cup fresh or frozen raspberries
- ½ cup chopped pistachios
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter, sugar, and orange zest until light and fluffy.
- Beat in eggs one at a time.
- Mix in ricotta, orange juice, and vanilla until smooth.
- Gently fold in dry ingredients just until combined.
- Fold in raspberries and pistachios.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes, until a toothpick inserted comes out clean.
- Cool completely, then dust with powdered sugar before serving.
Notes
- Keep an eye on the cake while baking to avoid overbaking.
- Serving with fresh whipped cream can enhance the experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg