Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chopped pistachios
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together ricotta cheese, sugar, and softened unsalted butter until smooth.
- Mix in eggs and vanilla extract until fully incorporated.
- In another bowl, combine flour, baking powder, and salt; stir to mix evenly.
- Gradually add the dry ingredients to the wet mixture; mix until just combined.
- Gently fold in raspberries, chopped pistachios, orange zest, and juice without breaking the raspberries.
- Pour batter into a greased 9-inch round cake pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg