Pistachio Ricotta Cake Recipe
Indulge in the delightful Pistachio Ricotta Cake, a moist and flavorful dessert that combines the richness of ricotta cheese with the nuttiness of pistachios. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients:
- ½ cup unsalted butter, softened (one stick)
- 1 ¼ cups granulated sugar
- 15 ounces whole milk ricotta cheese, drained
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup pistachios, finely chopped (110 grams)
- Pistachios and powdered sugar for topping (optional)
Instructions
- Preheat Oven: Preheat oven to 350 degrees and position a baking rack in the middle. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In a large mixing bowl, cream butter, sugar, and ricotta cheese until fluffy. Mix in eggs and vanilla.
- Add Dry Ingredients: Incorporate the dry ingredients into the wet mixture. Fold in chopped pistachios.
- Bake: Pour batter into the pan and bake for 45-50 minutes until a toothpick comes out clean. Cool before removing from pan.
- Top and Serve: Sprinkle chopped pistachios and powdered sugar on the cake. Slice and enjoy!
Notes
- You can add a touch of lemon zest for a citrusy twist.
- For added richness, serve with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Pistachio Ricotta Cake, Ricotta Cake Recipe, Pistachio Dessert
Find it online: https://thefoodrecipe.com/pistachio-ricotta-cake-recipe/
