Description
A moist and luxurious Italian-inspired cake blending creamy ricotta and nutty pistachios for a dessert that’s both comforting and elegant.
Ingredients
Scale
- 1 cup shelled pistachios (unsalted, finely ground)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- ½ cup chopped pistachios (for topping or folding into batter)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9-inch springform pan with parchment paper.
- Whisk together ground pistachios, flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until pale and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in ricotta cheese, vanilla extract, and lemon zest until smooth.
- Fold in the dry ingredients until just combined; do not overmix.
- Transfer the batter into the prepared pan and smooth the top.
- Sprinkle chopped pistachios on top.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Use room temperature ingredients and lightly strain ricotta for best texture. If the top browns too quickly, tent loosely with foil halfway through baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pistachio, ricotta, Italian cake, nutty dessert, moist cake