Raspberry Orange Pistachio Ricotta Cake

Raspberry Orange Pistachio Ricotta Cake slices on a wire rack

Raspberry Orange Pistachio Ricotta Cake – Made with brown butter, ricotta cheese, raspberries this cake is super moist and comes together in minutes.

We are living in some wild. times. right now. These days blog posts are supposed to be evergreen, meaning that it should be timely if you are reading it today or ten years from now. But as I type this during a time when we are socially distancing ourselves from one another, it feels remiss if I didn’t mention it at all.

My children have been out of school for a few days already and as of today all restaurants and bars and places serving over 25 people are closed. You can still get takeout and delivery, and go to the grocery store and pharmacy, but most things are shut down tight.

I am really proud of our state for taking this so seriously and making difficult decisions that are will help the greater good. I know that they are not made lightly and have long term ramifications.

close up shot of raspberry orange pistachio ricotta cake

I’m not stressed about this situation, but I will admit that other people’s anxiety can make me a little anxious. When I am feeling uneasy, I do one of two things, pick up my camera or get in the kitchen and bake. I’m going to be doing a lot of both. Until I run out of baking supplies anyway.

I made this raspberry orange pistachio ricotta cake in my Instagram stories yesterday and saved it as a highlight. I had so many people ask me to post the recipe here so they could come back to it, and I am happily obliging. I have decided that I am going to try to bake something in my stories every day since we have nothing but time right now.

Some will be older recipes that need a reshoot and some will be new ones that I’ve been wanting to try out. We’ll see how it goes.

I chose this cake after seeing Roberta of Healthy Little Cravings make a lemon and almond version. It’s exactly the kind of thing that I crave when I’m stressed out and need some calm. A simple cake that is easy to make.

You don’t need anything special to make this cake. Just a spoon and bowl. No mixer or anything crazy. You can use whatever fruit you have on hand, add nuts, don’t add nuts. Add some almond extract, vanilla bean paste. The options are endless.

If you don’t have ricotta, I bet that you could try sour cream and it would work too. Or try making some ricotta cheese. It’s actually really fun and easy to do.

brown butter poured over a bowl of cake batter

What makes this ricotta cake so delicious? //

This cake gets a boost in flavor from some brown butter. Brown butter is butter that has been melted and cooked until it gets golden and nutty. It’s glorious. Not sure how to do it? Here’s how to brown butter.

Fresh raspberries. I bought some gorgeous raspberries at the supermarket, but blackberries, blueberries, cherries, anything you like to eat would work in this ricotta cake.

Pistachios. I had some shelled pistachios in my pantry, and since I’m determined to shop my pantry as much as I can during this time, it seemed like the perfect opportunity to use them. Almonds, hazelnuts, walnuts, and pecans would also be delicious.

Orange zest and orange juice. I added the zest of one orange and a few tablespoons of the juice to pump up the orange flavor. You could also use lemon, blood orange, lime, or grapefruit.

Sanding sugar. I like to add just a little sanding sugar to the top of any muffin or coffee cake that I make. It adds crunch and a little sparkle and makes everything seem like it came from a bakery.

ingredients for raspberry orange pistachio ricotta cake

How to make Raspberry Orange Pistachio Ricotta Cake //

  • This recipe is so simple. It’s as simple as whisking the eggs, ricotta, vanilla, orange zest, and juice in a bowl.
  • Then mix the dry ingredients in another bowl.
  • Pour over the brown butter and mix until combined.
  • Gently fold in raspberries. Pour batter into a prepared 9″ springform pan. Top with more berries, orange slices, and pistachios. Sprinkle with sanding sugar.
  • Bake in a 350° oven for 50 to 60 minutes.
raspberry orange pistachio ricotta cake slices on a wire rack

This cake keeps really well and is great for breakfast, afternoon coffee, or any time really.

I hope that you make this raspberry orange pistachio ricotta cake and love it as much as I do.

Raspberry Orange Pistachio Ricotta Cake

Raspberry Orange Pistachio Ricotta Cake

Yield:
10
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes

Raspberry Orange Pistachio Ricotta Cake – Made with brown butter, ricotta cheese, raspberries this cake is super moist and comes together in minutes. 

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 eggs
  • 1 1/2 cups whole milk ricotta cheese
  • zest from one orange
  • 2 Tablespoons orange juice
  • 1 teaspoon vanilla
  • 1/2 cup butter, browned
  • 1 cup raspberries
  • 1/3 cup pistachios, chopped
  • Orange slices (optional)
  • Sanding sugar (optional)

Instructions

  1. Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and spray with cooking spray.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
  3. In another bowl, whisk eggs, ricotta, orange zest, orange juice, and vanilla.
  4. Add the egg mixture into the dry ingredients and stir until blended.
  5. Add the browned butter and fold until combined.
  6. Gently fold in raspberries. I save some to decorate the top of the cake.
  7. Pour batter into pan and spread evenly. Top with reserved raspberries, orange slices, pistachios, and sanding sugar.
  8. Bake for 50 to 60 minutes or until a toothpick comes out clean.

Notes

Recipe is adapted from Bon Appetit.

You May Also Like //

Raspberry Orange Pistachio Ricotta Cake Recipe

The post Raspberry Orange Pistachio Ricotta Cake appeared first on Baked Bree.

Chocolate Cake with an Oreo Cheesecake Filling

An easy-to-make, creamy no-bake Oreo cheesecake filling sandwiched between rich, moist chocolate cake dripping with a milk chocolate ganache.

A slice of chocolate cake with an Oreo Cheesecake Filling on a plate with a fork.

I first made this cake when my twins turned 18 years old and it’s become a favorite for family parties. It’s similar to the popular Ding Dong Cake only made from scratch and with an Oreo twist.

(more…)

The post Chocolate Cake with an Oreo Cheesecake Filling appeared first on Barbara Bakes™.

an update

Dear friends,

If you follow me on Instagram, you already know that I’ve been spending the last few days thinking about COVID-19 and how I can better serve you during these uncertain times. After receiving invaluable feedback, messages, and requests from so many of you, I’ve decided to pause my regular content in this space. I’ll instead focus on the following topics on Instagram and Instagram Stories:

  1. How to Build the Ultimate Baker’s Pantry
    I’ll focus on building a pantry to minimize trips to the grocery store, one that’s robust enough to keep yourself busy and engaged with several baking projects while social distancing.
  2. Small Batch Baking Recipes with Servings for 2 to 4 People
    Many baking recipes are made to share between 6 to 8 people; however, with so many of us staying at home and social distancing, those excess portions will easily go to waste. I’ll showcase some small batch recipes from my book, as well as share tips and tricks on how to freeze other baked goods to make and share for later.
  3. Baking Recipes Without Eggs And Other Ingredients That Are Hard to Find Right Now
    Because people are terrible, many folks (including myself) have seen shortages of ingredients and empty rows of shelves at our local supermarkets. The most common shortage is eggs—I’ll share some of my favorite eggless baking recipes via Instagram Story tutorials, as well as discuss common baking substitutions to make what you already have in your pantry work. 

I’ve decided to focus primarily on Instagram because it’s a way to reach many more of you quickly and urgently. And although it can feel silly to Instagram in such critical times, I’m continuing to share my work because I’m hoping that the posts will prevent you from going stir-crazy at home, and remind you that we’re all in this together.

For more on my thoughts on everything, please follow me on Instagram and check out the Instagram Story highlight titled “covid updates” saved on my profile. Thank you for being here; please stay healthy and be safe.

With love,
Michelle

Cómo hacer Cannoli Siciliano

No sé la de tiempo, años diría yo, que quiero hacer el famoso y clásico Cannoli Siciliano. Es más, mi pareja que adora las películas de “El Padrino“, siempre que la ve, me dice – Oye, ¿por qué no haces cannolis? -. Bueno, nunca es tarde si la dicha es buena y he cumplido sus […]

La entrada Cómo hacer Cannoli Siciliano se publicó primero en Bake-Street.com.

Rebounding Fundamentals Drill

Purpose This is a great drill that focuses on rebounding fundamentals. How it Works Players form a line on the right lane line, with a coach behind them on the arc, and another coach on the far side block. The coach will start with the only ball, taking (and missing a shot). The player at […]

The post Rebounding Fundamentals Drill appeared first on Online Basketball Drills.

gluten free vegan vanilla cupcakes with chocolate frosting

Gluten Free Vegan Vanilla Cupcakes with Chocolate Frosting. The classic flavors of a perfect vanilla cupcake, topped with a rich and creamy chocolate frosting. These classic gluten free vegan vanilla cupcakes with chocolate frosting are sure to make all your cupcake dreams come true!

No matter what kind of day I am having, baking up a batch of homemade cupcakes always makes my day a little sweeter. Not only is it therapeutic, it’s also so satisfying to create a beautiful cupcake and then enjoy my creation {especially when rainbow sprinkles are involved}. How about you? Is baking good for your soul too?

Gluten Free Vegan Vanilla Cupcakes with Chocolate Frosting. The classic chocolate-vanilla combo is sure to make your cupcake dreams come true! I’ve made about a bajillion cupcakes in my life. Ever since I could remember, I was in the kitchen baking with my mom and cupcakes were always my favorite thing to make. We would often use the boxed cake mixes because one: they were cheap and two: they were so much easier! My favorites were the rainbow chip {oh how I miss that one!} and the yellow cake mixes. I can still taste those flavors like it was yesterday.

Gluten Free Vegan Vanilla Cupcakes with Chocolate Frosting. The classic flavors of a perfect vanilla cupcake, topped with a rich and creamy chocolate frosting. I really wanted to recreate one of my favorite childhood cupcake. A classic vanilla yellow cake, with a fudge-like chocolate frosting. After just one attempt, yes ONE, these cupcakes came out perfectly! That rarely happens when I’m making a new recipe. First try and they were good to go. I used an organic cane sugar, which is slightly more course than a traditional white sugar. I’m certain that helped with the amazing flavor and texture of these cupcakes!

Let’s chat for a minute about that insanely delicious chocolate frosting. It really does taste as good as it looks! It comes together in just a few minutes and only uses a few simple ingredients. This chocolate frosting reminds me of a rich chocolate fudge, but in frosting form. Yeah, it’s my new favorite. 

I don’t think I need to convince you to make these gluten free vegan vanilla cupcakes with chocolate frosting. They are perfect for your next celebration or just a normal weekday that needs a little brightening up!

Gluten Free Vegan Vanilla Cupcakes with Chocolate Frosting. The classic chocolate-vanilla combo is sure to make your cupcake dreams come true!

gluten free vegan vanilla cupcakes with chocolate frosting
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes
SERVES: 12-14

INGREDIENTS
vanilla cupcakes
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1 1/4 cups organic cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup water
  • 1/3 cup avocado oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
chocolate frosting
  • 1/2 cup dairy free butter, softened {my favorite is Miyoko’s}
  • 1/4 cup non-hydrogenated shorting
  • 1/2 cup cocoa powder
  • 2 cups powdered cane sugar, sifted
  • 3-4 tablespoons unsweetened almond milk
  • 1/2 teaspoon pure vanilla extract
  • pinch sea salt
  • rainbow sprinkles {optional}

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Set aside.
  2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Stir together almond milk, water, oil, vinegar and vanilla in separate mixing bowl. Pour over flour mixture and whisk until batter is smooth.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 21-23 minutes, until golden brown and baked through. Place on cooling rack to cool completely.
  5. To make chocolate frosting, cream together dairy free butter, shortening and cocoa powder in bowl of stand mixer, until smooth. Add powdered sugar, almond milk, vanilla and salt. Beat until creamy, 1-2 minutes.
  6. Place chocolate frosting in pastry bag with large star tip. Pipe onto cupcakes. Decorate with rainbow sprinkles {optional}

3.5.3251

 

The post gluten free vegan vanilla cupcakes with chocolate frosting appeared first on Sarah Bakes Gluten Free.

Healthy Three-Ingredient Banana Ice Cream

Thank you for sponsoring this Healthy Three-Ingredient Banana Ice Cream recipe, FitJoy!

Healthy Three-Ingredient Banana Ice CreamHealthy Three-Ingredient Banana Ice Cream

August is going to be a little stressful, so if you’re available to come sedate me for roughly a month or like throw me into the ocean or something, I’m down for that! Good news, though: it’s stressful for GREAT reasons, because there are big changes coming up that I’m excited about!
continue reading

The post Healthy Three-Ingredient Banana Ice Cream appeared first on Willow Bird Baking.

INTRODUCING: BAKED IN VERMONT! Our new Food Network baking show.

Golly, I couldn’t be happier to announce that I’ll be spreading the sweet word on the Food Network. You know how much I love teaching everything I know about baking and pastry. Sugar Glider Kitchen has opened up opportunities to share the love but not everyone can come to beautiful Vermont to play with me. Now, all the fun, sweetness, and beauty of baking and Vermont will come to YOU!

I’ll be on The Kitchen again soon talking about all the sweet fun in store.

Watch our first episode on December 2nd at 12:30pm EST where I’ll be making my favorite gingerbread cookie dough that I use for both my cookies AND for my gingerbread houses. I’ll also be making my favorite childhood holiday cookie, with a twist, pistachio stars, and my fun-tastic take on a yule log(s), ax included (you might remember my original 2010 version of this from this very blog that you can find HERE).

For more information on #BakedinVermont, visit the Food Network site and their announcement HERE.