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Raspberry Orange Pistachio Ricotta Cake

Moist ricotta cake with fresh raspberries, orange zest, and chopped pistachios.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 320

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • 1 cup ricotta cheese
  • ¾ cup granulated sugar

Equipment

  • Mixing bowls
  • Wire rack
  • 8-inch cake pan
  • Whisk or hand mixer

Method
 

  1. Preheat oven and prepare cake pan.
  2. Mix dry ingredients together.
  3. Combine wet ingredients and fold in dry ingredients.
  4. Fold in raspberries and half of pistachios, bake until done, then garnish.

Notes

Serve plain or with whipped cream. Optional glaze enhances flavor.