Raspberry Orange Pistachio Cake (Print Version)

# Ingredients:

→ Raspberry Orange Pistachio Ricotta Cake

01 - 1 1/2 cups flour
02 - 1 cup sugar
03 - 2 teaspoons baking powder
04 - 3/4 teaspoon kosher salt
05 - 3 eggs
06 - 1 1/2 cups whole milk ricotta cheese
07 - Zest from one orange
08 - 2 Tablespoons orange juice
09 - 1 teaspoon vanilla
10 - 1/2 cup butter, browned
11 - 1 cup raspberries
12 - 1/3 cup pistachios, chopped
13 - Orange slices (optional)
14 - Sanding sugar (optional)

# Instructions:

01 - This recipe is so simple. It's as simple as whisking the eggs, ricotta, vanilla, orange zest, and juice in a bowl.
02 - Mix the flour, sugar, baking powder, and kosher salt in another bowl.
03 - Pour over the brown butter and mix until combined. Gently fold in raspberries.
04 - Pour batter into a prepared 9" springform pan. Top with more berries, orange slices, and pistachios. Sprinkle with sanding sugar.
05 - Bake in a 350° oven for 50 to 60 minutes until golden and a toothpick inserted in the center comes out clean.

# Notes:

01 - This moist ricotta cake combines the bright flavors of orange and raspberry with the nutty crunch of pistachios.
02 - The cake has a tender, rich texture thanks to the whole milk ricotta cheese.
03 - Browning the butter adds a delicious nutty flavor that complements the pistachios perfectly.

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