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Ricotta cheese is a key player in this cake, lending it a unique creaminess that sets it apart from traditional butter-based cakes. Made from the whey of cow, sheep, or goat milk, ricotta is known for its soft, slightly grainy texture and mild flavor. It's a fantastic source of protein, calcium, and essential nutrients, making it a healthier alternative to many other types of cheese.

Raspberry Orange Pistachio Ricotta Cake

This 30-minute dessert is a game-changer for anyone seeking a simple pie recipe that delivers on flavor and style. With the vibrant notes of orange and tart raspberries combined with creamy ricotta and crunchy pistachios, every bite is a delightful surprise. Perfect for any occasion, afterka has never tasted so good! DessertIdeas PieRecipe QuickDesserts BakingLove FlavorfulBites EasyRecipes SweetTreats
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Ingredients
  

1 ½ cups ricotta cheese

¾ cup granulated sugar

3 large eggs

Zest of 1 large orange

1 tablespoon fresh orange juice

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup crushed pistachios, plus extra for garnish

1 cup fresh raspberries

Powdered sugar, for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, orange zest, orange juice, and vanilla extract. Whisk together until smooth and well blended.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture and fold until just combined.

        Add Nuts and Berries: Gently fold in the crushed pistachios and fresh raspberries, being careful not to break the berries too much.

          Transfer to the Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle a few more crushed pistachios on top for added texture.

            Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.

              Cool Down: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

                Serve: Once cooled, dust the top of the cake with powdered sugar and garnish with additional fresh raspberries and crushed pistachios. Slice and serve at room temperature or slightly chilled.

                  Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 8-10