Orange Berry Nut Cake (Print Version)
# Ingredients:
→ Orange Pistachio Ricotta Cake with Raspberries
01 -
1/3 cup chopped pistachios
02 -
1/2 cup browned butter
03 -
1 teaspoon vanilla extract
04 -
1 cup fresh raspberries
05 -
3/4 teaspoon kosher salt
06 -
1 cup granulated sugar
07 -
1 1/2 cups flour
08 -
2 teaspoons baking powder
09 -
1 1/2 cups whole milk ricotta
10 -
3 eggs
11 -
Zest of one orange
12 -
2 Tablespoons fresh orange juice
13 -
Optional: Sanding sugar
14 -
Optional: Orange slices for garnish
# Instructions:
01 -
Grab a bowl, and whisk together the ricotta, eggs, vanilla, orange juice, and zest. It's quick and easy!
02 -
In another bowl, stir the flour, salt, sugar, and baking powder until evenly combined.
03 -
Pour in the browned butter, mixing it all together. Carefully fold in the raspberries right at the end.
04 -
Spread the mixture evenly in a greased 9" springform pan. Add some orange slices, extra raspberries, and pistachios on top. Sprinkle a little sanding sugar if you'd like.
05 -
Bake in the oven at 350°F for 50 to 60 minutes till it's golden and a toothpick in the middle comes out clean.
# Notes:
01 -
This rich, moist cake blends tart oranges and sweet raspberries with the crunch of pistachios.
02 -
Ricotta cheese makes the texture luxuriously soft and tender.
03 -
Browning the butter adds a nutty taste that pairs effortlessly with pistachios.