Pistachio Ricotta Cake

The Pistachio Ricotta Cake is a perfect blend of creamy ricotta, nutty pistachios, and a hint of citrus, making it an ideal treat for any occasion. Whether you’re hosting a dinner party or simply want to indulge your sweet tooth, this cake is sure to impress.

Pistachio Ricotta Cake Recipe

This easy Pistachio Ricotta Cake Bindi blends Italian and Middle Eastern flavors. It’s a soft, rich cake with a light texture.

The Ricotta Pistachio Cake is a moist and flavorful dessert combining creamy ricotta, finely chopped pistachios, and a hint of lemon zest. This cake is easy to make with basic ingredients like flour, sugar, butter, eggs, and vanilla. After baking, it’s topped with a simple lemon glaze and garnished with chopped pistachios for added texture and visual appeal.

Perfect for any occasion, this cake offers a delightful balance of nutty, creamy, and citrusy flavors. Store it in an airtight container to keep it fresh, or freeze for longer shelf life. Enjoy a slice with coffee or tea!

This pistachio and ricotta cake recipe is similar to my Coconut Loaf Cake, Biscoff Cake, Graham Cracker Cake, and Tuxedo Cake Recipes.

Why You’ll love Ricotta Pistachio Cake

Unique Flavor Fusion: Combines Italian ricotta with Middle Eastern pistachios for a delightful taste.

Moist and Light: The cake is soft, rich, and has a perfectly light texture.

Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.

Versatile: Perfect for any occasion, from everyday desserts to special gatherings.

Impressive Yet Effortless: It looks and tastes gourmet, but is quick to prepare.

Deliciously Balanced: The creamy ricotta and crunchy pistachios create a harmonious blend of textures and flavors.

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup ricotta cheese
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup finely chopped pistachios
• Zest of 1 lemon

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp lemon juice
• 1/4 cup chopped pistachios for garnish

How to make Italian Pistachio Ricotta Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Add the ricotta and beat until well combined.
4. Mix in the eggs one at a time, followed by the vanilla and almond extracts.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the chopped pistachios and lemon zest.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze:

1. Combine the powdered sugar and lemon juice in a small bowl, stirring until smooth.
2. Drizzle the glaze over the cooled cake.
3. Sprinkle the chopped pistachios on top as a garnish.

Tips for the Best Pistachio Ricotta Cake Recipe

• Use high-quality ricotta cheese: This ensures a creamy texture and rich flavor.
• Don’t overmix the batter: Overmixing can result in a dense cake. Mix until the ingredients are just combined.
• Let the cake cool completely before glazing: This helps the glaze set properly and prevents it from soaking into the cake.
• Store the cake properly: Keep it in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.

Substitutions & Variations

Ricotta Cheese: Substitute with mascarpone or cream cheese for a slightly richer flavor and denser texture.

Pistachios: Swap with almonds, walnuts, or hazelnuts for a different nutty taste, or use a mix of nuts for added complexity.

Flour: For a gluten-free option, use a gluten-free flour blend with a binding agent like xanthan gum.

Lemon Zest: Replace with orange zest for a citrusy twist, or omit for a more subtle flavor.

Almond Extract: Use vanilla extract only for a more traditional flavor profile, or try a splash of rose water for a floral note.

Glaze: Instead of lemon glaze, try a simple powdered sugar dusting or a drizzle of honey for a different finish.

Add-ins: Incorporate chocolate chips, dried fruits, or even a hint of cardamom to customize the flavor further.

These substitutions and variations allow you to tailor the Pistachio Ricotta Cream Cake to your preferences or dietary needs, ensuring a delicious result every time!

Conclusion

Enjoy your Pistachio Ricotta Cake, a delightful treat that combines rich flavors and creamy textures for an unforgettable dessert experience. Happy baking!

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FAQs

Can I use salted pistachios for this Italian Ricotta cake recipe?

Yes, you can use salted pistachios. Just be sure to adjust the amount of salt in the cake batter to balance the flavors.

Can I substitute almond flour for all-purpose flour in this Pistachio cake?

You can substitute almond flour, but the texture will be different. Almond flour will make the cake denser and moister. You might need to adjust the baking time as well.

How do I know when the Ricotta Pistachio cake is done?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If it comes out with wet batter, continue baking and check again after a few minutes.

Can I make this pistachio ricotta pie cake gluten-free?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure the blend includes a binding agent like xanthan gum to ensure proper texture.

What can I use instead of ricotta cheese?

Mascarpone cheese or cream cheese can be used as substitutes, though they will alter the flavor and texture slightly. Both will still result in a delicious cake.

Can I freeze this ricotta cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It will keep for up to three months. Thaw at room temperature before serving.

How can I make the cake more moist?

Ensure you don’t overbake the cake. You can also brush the cooled cake with a simple syrup (equal parts sugar and water boiled together) before glazing to add extra moisture.

Can I add other flavors to this bindi ricotta pistachio cake?

Absolutely! You can add a tablespoon of orange zest for a citrusy twist or a handful of chocolate chips for added indulgence.