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Ingredients

Adjust Servings:
90 g butter, softened
160 g flour
160 g sugar
250 g ricotta cheese
125 g raspberries
1 tbsp cherry (or any other fruit) liqueur
2 tsp baking powder
Pinch of salt
3 eggs
1 package vanilla sugar
50 g chopped pistachios
Ricotta, Raspberry & Pistachio Cake

Ricotta, Raspberry & Pistachio Cake

Features:
  • Vegetarian
Cuisine:
  • 80
  • Serves 4
  • Medium

Ingredients

  • 90 g butter, softened

  • 160 g flour

  • 160 g sugar

  • 250 g ricotta cheese

  • 125 g raspberries

  • 1 tbsp cherry (or any other fruit) liqueur

  • 2 tsp baking powder

  • Pinch of salt

  • 3 eggs

  • 1 package vanilla sugar

  • 50 g chopped pistachios

Directions

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Ricotta cake (Torta alla ricotta) – is one of traditional Italian cakes. It is prepared with diverse ingredients: with lemons, oranges, barriers, caramel, nuts, chocolate, you name it.

This recipe for Ricotta, Raspberry & Pistachio Cake I found at the German culinary blog www.fifthfloor.kitchen, and it turned out incredibly tasty and tender. It tastes so homey, and its tenderest texture is a pure delight! It took us one evening to eat it all!
I slightly adjusted the recipe to my oven and teste and I am sharing it here with you.

You can use either fresh or frozen (no need defrost) raspberries depending on season.

This recipe is for a 18-20 cm pan, that is for not that large but quite high cake (as you can see from the photos). If you are using a larger pan – increase the amount of ingredients accordingly, otherwise you will end up with very low cake while it should be quite high to create this tender and soft texture.

Bon appetite! Treat your loved ones to this fantastic cake!

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Steps

1
Done

In a large bowl, combine together the dry ingredients: flour, sugar, vanilla sugar, baking powder and ¾ of the pistachios.

2
Done

In another bowl, using a mixer, mix the eggs and ricotta until smooth, add liqueur and butter, and mix again until smooth.

3
Done

Combine the wet and dry ingredients together and mix them on low speed intil smooth (do not beat!).

4
Done

Add ¾ of the raspberries and carefully stir with a spatula so that the berries won’t break.

5
Done

Cover the bottom of your springform pan with parchment paper. Transfer the dough and place the remaining raspberries and pistachios on top.

6
Done

Bake at 180 degrees Celsius in for 50-60 min. The cake should become brown on top and a should wooden stick come out dry. If the cake is still undercooked but the top is already browny, cover the cake with foil and continue baking until done.

7
Done

Take the cake out of the oven. Let it cool for at least 30 min and then release.
Enjoy!

How to serve:
Serve completely cool with tea or coffee.

How to keep:
Can be kept at room temperature if covered. Tastes great on the next day as well.

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Pollo alla cacciatora – Chicken Hunter-Style
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Almond and Whole Pear Cake with Pear Sauce

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