Description
Pistachio Ricotta Cake: Learn how to make this classic Italian dessert with creamy ricotta and nutty pistachios. Delicious, easy, and perfect for any occasion!
Ingredients
- 1 ½ cups all purpose flour (200 grams)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 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 toppping (optional)
Instructions
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Grease a nonstick 9-inch springform pan and line the bottom with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl (or stand up mixer fitted with paddle attachment) combine the softened butter, sugar, and ricotta cheese. Use a handheld mixer to mix the ingredients together until light and fluffy; about 4-5 minutes. Add in the eggs and vanilla and mix until well combined.
- Add in the dry ingredient and mix until just combined. Use a rubber spatula to fold in the finely chopped pistachios.
- Pour the batter into the prepared springform pan and smooth top. Bake on the center rack in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire rack completely.
- For the topping, sprinkle chopped pistachios on top of the cake and dust with powdered sugar. Cut into slices and enjoy!
Notes
Ricotta: Make sure your ricotta is well drained before using. To do, place the ricotta in a fine mesh sieve set over a bowl and let sit about 30-45 minutes before using.
Mixing: It is important to mix the ricotta, butter and sugar until it is light and fluffy so you don’t end up with a dense cake. Aim to mix for at least 4-5 minutes.
Pistachios: Pulse the pistachios in a food processor until they are finely chopped with some larger chunks in it.
Finishing Cake: To dust the powdered sugar on the cake, place the sugar in a fine mesh sieve and shake on top of the cake just until the cake is covered. This cake is delicious as is but you can serve it with a drizzle of Italian Pistachio Cream to amp up the pistachio flavor.
Leftovers: Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can also freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 323kcal
- Sugar: 22g
- Sodium: 175mg
- Fat: 17g
- Saturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 69mg