I can never resist a cake that’s silky from ricotta, jeweled with raspberries, bright with orange, and finished with a pistachio crunch. This Raspberry Orange Pistachio Ricotta Cake is the kind of stunning, tender bake that disappears slice by slice.

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I’m obsessed with this Raspberry Orange Pistachio Ricotta Cake because it tastes bright, rich, and a little bit fancy without acting precious. The crumb is soft and tender, thanks to whole-milk ricotta, and every bite has that juicy pop from raspberries that keeps me going back for “just one more” slice.

But let’s be honest, I never stop there. I love the way the orange cuts through the sweetness and the pistachios add that crunchy little finish.

And yes, I’ll eat it for breakfast, dessert, or standing at the counter. No plate.

Just pure cake behavior.

Ingredients

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Flour gives the cake structure, so it slices nicely without feeling heavy.
Baking powder brings the lift, keeping the crumb soft and not dense.
Salt makes the sweet stuff taste brighter.
Tiny thing, big difference.
Ricotta keeps it moist and adds a little protein, which I’ll happily count.
Sugar sweetens things up and helps the top get that pretty golden edge.
Eggs hold everything together and make the cake feel rich, not crumbly.
Butter adds that cozy bakery flavor.
Basically, it’s doing important work.
Vanilla rounds out the citrus and berries so nothing tastes too sharp.
Orange zest brings fresh, sunny flavor without making the cake soggy.
Orange juice adds brightness and a little tang.
Plus, it smells amazing.
Raspberries give juicy pops of tartness, especially against the sweet ricotta crumb.
Pistachios add crunch, color, and a slightly fancy vibe without trying too hard.
A little flour on berries helps keep them from sinking straight down.
Powdered sugar is optional, but it makes the cake look café-level cute.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

1 cup (225 g) whole-milk ricotta

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1/2 cup (115 g) unsalted butter, melted and cooled

2 teaspoons vanilla extract

Zest of 2 oranges (about 2 tablespoons)

1/4 cup (60 ml) fresh orange juice

1 cup (125 g) fresh or frozen raspberries

3/4 cup (90 g) shelled pistachios, coarsely chopped, plus a few whole for topping

2 tablespoons all purpose flour, for tossing with raspberries (to prevent sinking)

Powdered sugar for dusting, optional

How to Make this

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1. Preheat the oven to 350 F (175 C). Grease and line a 9 inch round cake pan or an 8 x 4 inch loaf pan with parchment and set aside.

2. In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon fine salt.

3. In a large mixing bowl combine 1 cup (225 g) whole-milk ricotta, 1 cup (200 g) granulated sugar, and 2 large room temperature eggs; whisk until smooth and slightly fluffy.

4. Stir in 1/2 cup (115 g) melted cooled unsalted butter, 2 teaspoons vanilla extract, zest of 2 oranges, and 1/4 cup (60 ml) fresh orange juice until evenly incorporated.

5. Add the dry ingredients to the wet mixture and fold gently just until combined, taking care not to overmix.

6. Toss 1 cup (125 g) raspberries with 2 tablespoons all purpose flour to prevent sinking. Coarsely chop 3/4 cup (90 g) shelled pistachios and reserve a few whole pistachios for topping.

7. Fold the floured raspberries and most of the chopped pistachios into the batter, leaving a little pistachio aside for sprinkling on top.

8. Pour the batter into the prepared pan, smooth the top, and sprinkle the reserved pistachios and a few whole pistachios over the cake.

9. Bake for 45 to 55 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Equipment Needed

1. Oven
2. 9 inch round cake pan or 8 x 4 inch loaf pan lined with parchment
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons and kitchen scale
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Small bowl for tossing raspberries with flour
8. Wire cooling rack and toothpick for doneness check

FAQ

Can I use frozen raspberries? A: Yes. Do not thaw; toss the frozen berries in the 2 tablespoons of flour called for and fold in gently to minimize bleeding and sinking.

What can I substitute for whole-milk ricotta? A: Full-fat Greek yogurt is the best substitute for similar texture and moisture. Drain it briefly if very wet, then measure by weight to match 1 cup (225 g).

How do I know when the cake is done? A: The top should be golden and spring back slightly. A skewer inserted in the center should come out with a few moist crumbs but not wet batter. Baking time may vary by oven; start checking at 30 minutes.

How should I store leftovers? A: Cool completely, then keep covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.

Can I make the cake in advance? A: Yes. Bake and cool completely, then wrap and refrigerate up to 3 days. Dust with powdered sugar and add pistachios just before serving. You can also freeze slices wrapped tightly for up to 2 months.

How can I prevent the pistachios from getting soggy? A: Toast the chopped pistachios briefly in a dry skillet until fragrant, cool, then fold most into the batter and reserve a few whole or chopped ones for topping just before serving.

Raspberry Orange Pistachio Ricotta Cake Recipe Substitutions and Variations

Ricotta: Substitute with an equal amount of full-fat Greek yogurt (1 cup). Texture will be slightly tangier and a touch less dense, but structure remains similar.
Unsalted butter: Use an equal volume of neutral oil such as light olive oil or vegetable oil (1/2 cup). The cake will be moister and slightly different in crumb but fine for this recipe.
All purpose flour: Swap with a 1 to 1 ratio of whole wheat pastry flour for a nuttier, slightly denser cake, or use a cup for cup gluten free flour blend if avoiding gluten.
Raspberries: Replace with an equal volume of chopped strawberries or blueberries, fresh or frozen. Toss with the 2 tablespoons flour the same way to prevent sinking.

Pro Tips

1. Toast the pistachios briefly in a dry pan until fragrant, then let them cool before chopping. That little toasting step amps the nutty flavor and keeps the pieces crisp against the soft cake.

2. Bring the ricotta and eggs to room temperature and whisk them until smooth before adding the butter. Warm ingredients incorporate more easily and give a silkier batter with fewer streaks, so your crumb stays tender and even.

3. Fold the raspberries and nuts into the batter very gently and only at the end. Overmixing will toughen the cake and crush the berries, but a light hand preserves whole berry pockets and a delicate crumb. If using very ripe berries, chill or briefly freeze them first so they hold their shape better.

4. Watch the bake rather than the clock. Oven temps and pan sizes vary, so start checking at the lower end of the time range. The cake is done when the top is golden and a toothpick comes out with a few moist crumbs. If the edges brown too quickly, loosely cover with foil for the remaining bake time.

Raspberry Orange Pistachio Ricotta Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

285

kcal

Equipment: 1. Oven
2. 9 inch round cake pan or 8 x 4 inch loaf pan lined with parchment
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons and kitchen scale
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Small bowl for tossing raspberries with flour
8. Wire cooling rack and toothpick for doneness check

Ingredients

1 1/2 cups (190 g) all purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1 cup (225 g) whole-milk ricotta
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1/2 cup (115 g) unsalted butter, melted and cooled
2 teaspoons vanilla extract
Zest of 2 oranges (about 2 tablespoons)
1/4 cup (60 ml) fresh orange juice
1 cup (125 g) fresh or frozen raspberries
3/4 cup (90 g) shelled pistachios, coarsely chopped, plus a few whole for topping
2 tablespoons all purpose flour, for tossing with raspberries (to prevent sinking)
Powdered sugar for dusting, optional

Directions

Preheat the oven to 350 F (175 C). Grease and line a 9 inch round cake pan or an 8 x 4 inch loaf pan with parchment and set aside.
In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon fine salt.
In a large mixing bowl combine 1 cup (225 g) whole-milk ricotta, 1 cup (200 g) granulated sugar, and 2 large room temperature eggs; whisk until smooth and slightly fluffy.
Stir in 1/2 cup (115 g) melted cooled unsalted butter, 2 teaspoons vanilla extract, zest of 2 oranges, and 1/4 cup (60 ml) fresh orange juice until evenly incorporated.
Add the dry ingredients to the wet mixture and fold gently just until combined, taking care not to overmix.
Toss 1 cup (125 g) raspberries with 2 tablespoons all purpose flour to prevent sinking. Coarsely chop 3/4 cup (90 g) shelled pistachios and reserve a few whole pistachios for topping.
Fold the floured raspberries and most of the chopped pistachios into the batter, leaving a little pistachio aside for sprinkling on top.
Pour the batter into the prepared pan, smooth the top, and sprinkle the reserved pistachios and a few whole pistachios over the cake.
Bake for 45 to 55 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.