Get ready to fall in love with the luscious flavors and dreamy texture of this PISTACHIO, ORANGE & RICOTTA CAKE. With every bite, you experience the nutty crunch of pistachios, the zesty brightness of orange, and the creamy richness of ricotta. It’s the sort of cake that impresses at special occasions but is so comforting you’ll want to bake it on a relaxed Sunday afternoon. Whether you’re a longtime baker or a total beginner, this recipe is pure joy—easy to follow, impossible to resist, and destined to become a treasured favorite.

PISTACHIO, ORANGE & RICOTTA CAKE Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cake is how every ingredient brings something to the party. Each one—the nutty pistachios, the citrusy orange, and the rich ricotta—works together for a cake that’s moist, flavorful, and vibrant. Don’t skip any of these simple, bold ingredients; they’re each essential to the magic of the finished treat!

All-purpose flour: Gives structure and fluffiness to the cake for that perfect slice every time.
Granulated sugar: Sweetens the cake just right, balancing the tang of the orange.
Ricotta cheese: The secret ingredient for moistness and creamy crumb.
Unsalted butter, softened: Makes the cake rich and tender—be sure it’s at room temperature for easy mixing.
Large eggs: Bind the cake together and add wonderful richness.
Baking powder: Ensures your PISTACHIO, ORANGE & RICOTTA CAKE rises perfectly.
Salt: Just a pinch brings out all the other flavors beautifully.
Orange zest: Bursts of citrus oil add fresh, bright aroma and flavor.
Shelled pistachios, chopped: Bring crunch, color, and a nutty depth that makes this cake sing.
Vanilla extract: Rounds out the flavors with a subtle warmth.
Fresh orange juice: Adds moisture and a gentle tang to the crumb.
Powdered sugar, for dusting (optional): Offers a delicate, elegant finish—especially pretty for serving guests.
Extra pistachios, for garnish (optional): Sprinkle on top for extra crunch and a pop of color.

How to Make PISTACHIO, ORANGE & RICOTTA CAKE

Step 1: Preheat and Prepare Your Pan

Set your oven to 350°F (175°C) so it’s hot and ready by the time your batter comes together. Grab a 9-inch round cake pan and give it a good greasing and flouring to prevent any sticking—nothing should stand between you and that gorgeous cake!

Step 2: Sift Together Dry Ingredients

In a medium bowl, sift the all-purpose flour with the baking powder and salt. This ensures a light, even texture in your PISTACHIO, ORANGE & RICOTTA CAKE and makes the final mixing utterly smooth.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step infuses air, setting the stage for a light yet rich crumb that will make every slice irresistible.

Step 4: Add Eggs and Ricotta

Beat in the eggs, one after the other, making sure each is fully incorporated before adding the next. Then, blend the ricotta cheese until everything looks silky and smooth—this guarantees a luscious texture in every bite.

Step 5: Add Orange Zest, Juice, and Vanilla

Stir in the orange zest, fresh orange juice, and vanilla extract. These bring a wave of brightness and aroma, transforming the batter into something vibrant and deeply fragrant—almost too tempting to wait for the cake to bake!

Step 6: Combine Dry and Wet Mixtures

Gently fold the sifted flour mixture into the wet batter. Take care not to overmix; stop when everything is just combined to keep your PISTACHIO, ORANGE & RICOTTA CAKE tender and delicate.

Step 7: Fold in the Pistachios

Add the chopped pistachios and fold them in by hand. Distribute them throughout so each slice is studded with nutty green bursts of flavor and crunch.

Step 8: Pour Batter into Pan

Pour the batter into your prepared cake pan, using a spatula to smooth the top. A little effort here ensures a level cake that looks as good as it tastes.

Step 9: Bake

Slip your cake into the preheated oven and bake for 40 to 50 minutes. When a toothpick inserted in the center comes out clean, it’s ready. Let the aroma of orange and pistachio fill your kitchen—there’s nothing like it!

Step 10: Cool the Cake

Once it’s done, let the cake cool in its pan for about 15 minutes. After that, transfer it to a wire rack to cool completely—this quick pause keeps your PISTACHIO, ORANGE & RICOTTA CAKE moist and easy to handle for decoration.

Step 11: Finish with Powdered Sugar and Pistachios

Once cooled, dust the top with powdered sugar for a soft, snowy look, and sprinkle more chopped pistachios if you like. It’s a showstopper that begs to be sliced and savored.

How to Serve PISTACHIO, ORANGE & RICOTTA CAKE

Garnishes

Dress up your cake with a generous dusting of powdered sugar and a handful of extra chopped pistachios on top. For special occasions, add delicate curls of orange zest or edible flowers—your guests will be dazzled before they even take a bite.

Side Dishes

This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla gelato. For a brunch-worthy spread, add sweetened Greek yogurt and a bowl of fresh berries on the side to play off the citrus notes.

Creative Ways to Present

Slice the PISTACHIO, ORANGE & RICOTTA CAKE into wedges and serve each piece on a vibrant plate for a pop of color. For individual desserts, try cutting out small rounds with a biscuit cutter and stacking them with whipped ricotta and pistachios in between—mini cakes for a fun, elegant twist!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. The ricotta keeps the cake moist, so you’ll enjoy a tender slice even on day three.

Freezing

If you want to save some for later, this cake freezes beautifully. Slice and wrap each piece individually or freeze the whole cake, tightly wrapped. Thaw it in the refrigerator for best results—just add the powdered sugar topping after it’s thawed to keep it looking fresh.

Reheating

Enjoy your cake at room temperature, or give individual slices a quick 10–15-second zap in the microwave to bring out the citrusy aroma and make the pistachios extra fragrant. Warmed-up cake pairs especially well with cold ice cream or whipped cream for an extra treat.

FAQs

Can I use store-bought orange juice instead of fresh?

Fresh orange juice really intensifies the citrus flavor and fragrance in the PISTACHIO, ORANGE & RICOTTA CAKE, but if you’re short on time, a high-quality, not-from-concentrate orange juice will work in a pinch.

What if I don’t have ricotta cheese?

Ricotta provides unique moisture and texture, but you could substitute with well-drained cottage cheese or mascarpone. Just be sure to blend until smooth for the best cake crumb.

Can this cake be made gluten-free?

Absolutely! Use your favorite one-to-one gluten-free flour blend as a substitute for all-purpose flour. The cake’s moist, rich crumb holds up wonderfully with the swap.

How do I know when the cake is done?

Look for a golden, slightly springy top and test with a toothpick—if it comes out clean or with just a few moist crumbs, your PISTACHIO, ORANGE & RICOTTA CAKE is perfectly baked.

Can I make this cake in advance?

Yes, you can bake the cake a day in advance. It actually tastes even better after resting—the flavors meld and the cake becomes even more tender. Just hold off on the powdered sugar and extra pistachios until ready to serve.

Final Thoughts

There’s nothing quite like the comfort and wow factor of a freshly-baked PISTACHIO, ORANGE & RICOTTA CAKE. It brings sunshine to any table and delight to every bite. Give it a try, and don’t be surprised if it becomes the recipe everyone requests—time and time again!