Name: Strawberry-Orange Ricotta Cake with Pistachios
Yield: 8 to 10 Servings
Ingredients: 1 cup shelled natural unsalted pistachios (about 4 3/4 ounces); 1/2 cup sifted cake flour (sifted, then measured); 4 large eggs, separated; 2/3 cup sugar; 1/3 cup water; 1/3 cup sugar; 1/3 cup 1x1/8-inch strips orange peel (orange part only); 3 tablespoons orange juice; 2 tablespoons Grand Marnier or other orange liqueur; 1 15-ounce container whole-milk ricotta cheese; 3/4 cup powdered sugar; 1 cup chilled heavy whipping cream; 1 teaspoon vanilla extract; 3 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate; 2/3 cup shelled natural unsalted pistachios, lightly toasted, chopped; 2 pints strawberries, hulled, sliced; 1/4 cup seedless raspberry jam

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