Casey's Cranberry-Orange Semolina Ricotta Cake with Pistachio Sugar
A tender ricotta cake gets a sunny lift from orange zest, tart cranberries, and crunchy pistachio sugar.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 8 · Difficulty: Easy · Rating: 4.7/5 (196 reviews)
INSPIRED BY
An original small-batch cake inspired by the bright citrus desserts Casey enjoys bringing to autumn gatherings.
Story
This is a soft, not-too-sweet cake for afternoons when the kitchen could use a little orange in the air. Ricotta keeps the crumb tender, semolina gives it a gentle golden texture, and tart cranberries make each slice lively. The pistachio sugar top adds just enough crunch. I like it warm with tea, though a spoonful of cream never hurts.
By Casey
Ingredients
- 1/2 cup unsalted butter, softened, plus more for the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole-milk ricotta
- 1 tablespoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 3/4 cup fine semolina flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup fresh or frozen cranberries, halved
- 2 tablespoons finely chopped pistachios
- 1 tablespoon coarse sugar
Instructions
- Heat the oven to 375 degrees F and butter an 8-inch round cake pan; line the bottom with parchment.
- Beat the softened butter and granulated sugar in a bowl until creamy, then beat in the eggs one at a time.
- Mix in the ricotta, orange zest, orange juice, and vanilla until smooth.
- In a second bowl, whisk together the semolina, all-purpose flour, baking powder, and salt; fold the dry mixture into the ricotta batter just until combined.
- Fold in the cranberries, spread the batter in the pan, and sprinkle the pistachios and coarse sugar evenly over the top.
- Bake for 24 to 26 minutes, until the center springs back and a tester comes out with a few moist crumbs; cool for 15 minutes before slicing.
Chef Tips
- If using frozen cranberries, add them straight from the freezer to keep the batter from turning pink.
- Fine semolina makes a tender crumb; coarse semolina will feel more rustic and slightly gritty.
- Check the cake at 24 minutes because pan and oven differences affect the bake time.
- Serve slightly warm or at room temperature with softly whipped cream.
Cook's Notes
- **Ricotta:** Drain very wet ricotta briefly so the batter does not become loose.
- **Cranberries:** Halve large berries so they distribute evenly through the cake.
- **Storage:** Cover leftovers and keep at room temperature for one day or refrigerate for up to four days.