Salt: Enhances overall flavor and balances sweetness.
For Creamy Mixture:
Ricotta Cheese: Delivers incredible moisture and rich, velvety smoothness to the cake.
Eggs: Bind ingredients together and contribute to cake's soft, fluffy consistency.
Sugar: Sweetens and helps create golden caramelized edges.
Vanilla Extract: Adds warm, aromatic depth to the cake's flavor profile.
For Fresh Flavor Boosters:
Raspberries: Burst with tangy-sweet brightness and gorgeous color throughout the cake.
Orange Zest: Provides bright, citrusy notes that complement the ricotta's richness.
Pistachios: Offers delightful crunch and nutty undertones for textural contrast.
Orange Juice: Intensifies citrus flavor and adds subtle moisture to the batter.
Vegetable Oil: Ensures cake remains incredibly moist and tender.
Tools & Pans for Raspberry Orange Ricotta Cake
9-inch round cake pan: Essential for baking the cake with perfect shape and size.
Parchment paper: Optional but helpful for easy cake removal and clean-up.
Large mixing bowl: Perfect for combining cake ingredients smoothly.
Electric mixer or whisk: Crucial for blending ricotta, eggs, and sugar until creamy.
Measuring cups and spoons: Necessary for accurate ingredient measurements.
Rubber spatula: Great for scraping bowl edges and folding ingredients gently.
Zester or grater: Needed to extract fresh orange zest.
Cooling rack: Helps cake cool evenly after baking.
Instructions for Raspberry Orange Ricotta Cake
Warm Up the Oven Prepare your kitchen by setting the oven temperature to a cozy 350°F (175°C), creating the perfect environment for baking.
Prep the Baking Vessel Generously coat a 9-inch round cake pan with butter and a light dusting of flour, or line it with parchment paper to ensure easy cake removal.
Blend the Base Mix together ricotta cheese, sugar, eggs, and orange zest in a large mixing bowl until smooth and creamy, creating a rich and velvety foundation for your cake.
Fold in Dry Ingredients Gently incorporate flour, baking powder, and salt into the wet mixture, stirring carefully to maintain the delicate texture of the batter.
Add Fruity Crunch Sprinkle fresh raspberries and chopped pistachios into the batter, distributing them evenly for bursts of color and nutty flavor in every slice.
Pour and Spread Transfer the batter into the prepared cake pan, using a spatula to spread it evenly and create a smooth surface.
Bake to Perfection Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Garnish Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cooled, dust with powdered sugar or drizzle with a light orange glaze.
Flavor Enhancements & Tips for Ricotta Cake
Gentle Folding Technique: Carefully fold raspberries into batter to prevent berry bleeding and maintain cake's beautiful color and texture.
Make-Ahead Magic: Prepare cake up to two days in advance and store covered in refrigerator, which actually enhances flavor development and moistness.
Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend, ensuring the cake remains light and tender for those with wheat sensitivities.
Dairy-Free Adaptation: Replace ricotta with coconut yogurt or almond-based ricotta to create a delicious alternative for lactose-intolerant guests while maintaining creamy texture.
Serving Suggestion Twist: Dust cake with powdered sugar just before serving or top with fresh orange zest and crushed pistachios for an elegant presentation that adds extra flavor complexity.
Serving the Ricotta Pistachio Cake
Elegant Dessert Plate: Dust the cake with powdered sugar and garnish with fresh raspberries and chopped pistachios for a stunning presentation that highlights the cake's beautiful colors and textures.
Brunch Companion: Serve thick slices alongside a morning coffee or mimosa, creating a delightful sweet option for weekend gatherings that feels both sophisticated and comforting.
Seasonal Summer Delight: Pair with a scoop of vanilla bean ice cream or fresh whipped cream to enhance the cake's citrusy and fruity notes, making it a perfect light dessert for warm afternoons.
Tea Time Treat: Cut into smaller squares and serve with herbal tea or Earl Grey, transforming the cake into an elegant afternoon snack that feels both indulgent and refined.
Storage Advice for Ricotta Cake
Quick Refrigeration Strategy: Store cake covered in the refrigerator for up to 4 days, keeping it fresh and maintaining its delicate texture and flavor profile.
Make-Ahead Magic: Prepare the cake a day before serving to allow flavors to meld and develop a richer, more complex taste experience.
Freezing Friendly Option: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 weeks. Thaw at room temperature for 1-2 hours before enjoying.
Smart Serving Suggestion: For optimal taste and texture, remove cake from refrigerator 30 minutes before serving to let it come to room temperature, which enhances the ricotta's creamy consistency and releases the vibrant citrus and nutty notes.
Raspberry orange pistachio ricotta cake blends Mediterranean flavors into a delightful dessert. Rich layers of creamy ricotta, tangy citrus, and nutty pistachios promise a memorable culinary experience you’ll savor to the last crumb.
Ingredients
Scale
1 cup (226 g / 8 oz) whole milk ricotta cheese
3 large eggs
1 ½ cups (180 g / 6.3 oz) all-purpose flour
1 cup fresh raspberries (or frozen, not thawed)
½ cup (60 g / 2.1 oz) chopped pistachios (plus extra for garnish)
1 orange zest
¾ cup (150 g / 5.3 oz) granulated sugar
½ cup (60 g / 2.1 oz) powdered sugar
½ cup (113 g / 4 oz) unsalted butter, softened
1 tsp vanilla extract
2 tbsps fresh orange juice
1 ½ tsps baking powder
½ tsp salt
Instructions
Preparation: Preheat oven to 350°F and prepare a 9-inch cake pan with butter and flour, ensuring complete coverage to prevent sticking.
Dry Ingredients: Sift flour, baking powder, and salt together in a medium bowl, creating a uniform dry mixture that will provide structure to the cake.
Creaming: In a large mixing bowl, whip butter and sugar until the mixture becomes ethereally light and pale, incorporating air for a tender crumb.
Wet Ingredients: Introduce eggs one at a time, blending thoroughly, then fold in ricotta cheese, orange zest, and juice, creating a luscious, fragrant base.
Batter Assembly: Gently fold dry ingredients into the wet mixture, stirring minimally to maintain the batter’s delicate texture, then carefully incorporate chopped pistachios.
Final Touches: Distribute fresh raspberries across the top of the batter, allowing them to nestle naturally into the mixture.
Baking: Pour batter into the prepared pan, smoothing the surface, and bake for 45-50 minutes, rotating halfway through to ensure even golden browning.
Cooling: Remove from oven when a skewer comes out clean, let rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving: Optionally dust with powdered sugar or drizzle with an orange glaze to elevate the cake’s presentation and flavor profile.
Notes
Measure Precisely: Use exact measurements for ingredients to maintain the delicate balance of flavors and texture in this sophisticated cake.
Handle Ricotta Carefully: Ensure ricotta is at room temperature and drain excess moisture to prevent a soggy cake base and achieve a light, fluffy consistency.
Gentle Mixing Technique: Mix ingredients minimally to avoid developing gluten, which can make the cake tough – fold gently and stop when ingredients are just combined.
Raspberry Placement Matters: Scatter raspberries lightly across the top to prevent them from sinking completely, creating beautiful pockets of fruit throughout the cake.
Recipe development with a focus on single-dish meals.
Fusion of traditional and modern Australian cuisines.
Food styling and photography for digital platforms.
Education
Box Hill Institute, Melbourne
Degree: Advanced Diploma of Hospitality Management
Focus: Specialized in practical food and beverage service, responsible alcohol and hygiene compliance, legal risk management, and hands‑on experience in a simulated restaurant environment.
William Angliss Institute, Melbourne
Program: Certificate IV in Patisserie
Focus: Specialized in pastry and bakery techniques, cookery and specialty food preparation, recipe planning and costing, commercial kitchen operations, sustainable and inclusive work practices, food safety and hygiene compliance, and workplace health and safety.
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.