Raspberry Orange Pistachio Ricotta Cake is a light, moist, and flavorful dessert perfect for spring, summer, or festive occasions. The ricotta adds creamy texture while the combination of raspberries, orange zest, and pistachios creates a refreshing yet indulgent cake.

Unlike heavy butter cakes, this ricotta cake is slightly lighter but still rich and satisfying. Each bite balances the tartness of fresh raspberries, the nutty crunch of pistachios, and the bright citrus aroma of orange zest.

This cake is ideal for brunch, afternoon tea, or as a beautiful centerpiece dessert for celebrations. Its vibrant flavors and visually appealing presentation make it a crowd-pleaser for family and friends.

Why This Cake Works

Moist and tender crumb thanks to ricotta cheese
Bright citrus flavor enhances sweetness
Raspberries provide natural tartness
Pistachios add texture and nutty depth
Easy to make with simple ingredients

The combination of fruit, nuts, and cheese creates a dessert that feels sophisticated without requiring complex techniques.

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup ricotta cheese
¾ cup granulated sugar
3 large eggs
½ cup unsalted butter, melted
Zest of 1 orange
1 tsp vanilla extract
1 cup fresh raspberries
½ cup shelled pistachios, chopped
Optional: powdered sugar or orange glaze for topping

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, combine ricotta, sugar, eggs, melted butter, orange zest, and vanilla. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in raspberries and half of the chopped pistachios.
Pour batter into prepared pan and smooth the top.
Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then transfer to a wire rack.
Sprinkle with remaining pistachios and optionally dust with powdered sugar or drizzle with orange glaze before serving.

Tips for Perfect Raspberry Orange Pistachio Ricotta Cake

Use fresh, firm raspberries to prevent excess moisture
Do not overmix the batter to keep the cake tender
Allow the cake to cool before slicing for cleaner edges
Toast pistachios lightly to enhance flavor

Variations and Add-Ins

Mixed berries: Swap raspberries for blueberries or blackberries
Nut variation: Use almonds or walnuts instead of pistachios
Glaze option: Combine powdered sugar and orange juice for a simple drizzle
Mini cakes: Bake in muffin tins for individual servings

Serving Suggestions

Serve slices plain or with a dollop of whipped cream or mascarpone. This cake pairs beautifully with coffee, tea, or a light dessert wine.

Storage and Shelf Life

Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Can also be frozen for up to 1 month, wrapped tightly in plastic wrap and foil.

Cultural Context

Ricotta cakes originate from Italian baking traditions, where ricotta cheese is used in a variety of sweet and savory baked goods. Combining fruit and nuts adds a festive and colorful touch, making this cake a favorite for holidays and special occasions.