Pistachio Ricotta Cake
This Pistachio Ricotta Cake is a moist, nutty dessert with a hint of almond and vanilla. Perfect for special occasions or an indulgent treat with coffee or tea.
Equipment
- 9-inch round cake pan greased and floured
Ingredients
- 0.5 cup unsalted butter melted
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 1 cup ricotta cheese whole milk, for creaminess
- 0.5 cup pistachios chopped, for topping or folding in
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the ricotta cheese until the batter is smooth. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle chopped pistachios evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Customizations: Add a drizzle of honey or glaze for extra sweetness.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Serving Suggestion: Pair with a cup of coffee or tea for a delightful treat.
Nutrition
Serving: 1120Calories: 280kcalCarbohydrates: 32gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 70mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 80mgIron: 1.2mg
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