Pistachio Ricotta Cake Recipe

Pistachio Ricotta Cake Recipe is a rich dessert with a soft, light texture. It combines finely chopped pistachios and creamy ricotta, resulting in a deliciously moist cake. This cake is not dense; it is light and fluffy. It is simple to prepare using basic ingredients like sugar, butter, eggs, flour, and vanilla.

Loved by many, the pistachios add a crunchy texture while the ricotta contributes to its moistness. Perfect for any celebration, this cake offers a delightful balance of citrusy flavors and an unmatched nutty, creamy taste. After baking it is typically topped with a simple lemon glaze and garnished with chopped pistachios for visual appeal and added texture.

This cake is incredibly easy to make and is perfect for joyful occasions. Once prepared, it should be stored in an airtight container to maintain freshness. It pairs wonderfully with tea or coffee, providing a truly enticing flavor. Let’s take a step-by-step look at this recipe today. This pith cake recipe is not commonly made at home. Let’s get started.

Ingredients Pistachio Ricotta Cake Recipe

Let’s see what ingredients are needed to make a pistachio ricotta cake.

For the cake:

3 large eggs

1 cup of ricotta cheese

All-purpose flour, 1 1/2 cups

Granulated sugar, 1 cup

1/2 cup softened, unsalted butter 

Vanilla extract, 1 tsp

Almond extract, 1 tsp

Baking powder 1 1/2 tsp

Baking soda, 1/2 teaspoon

Salt 1/4 tsp

1/2 cup finely chopped pecans

Zest of 1 lemon

For the glaze:

1 cup powdered sugar

2-3 spoons of lemon juice

1/4 cup chopped pistachios for garnish

How to make pistachio ricotta cake

Let’s see step-by-step how to make a pistachio ricotta cake recipe.

Step 1: First, preheat the oven to 350°F. Grease a round cake pan and cream the butter and sugar in a large bowl until light and fluffy. Then add the rice. Now continue to beat until well mixed or combined.

Step 2: Mix vanilla and almond extract. Mix the eggs one by one. 

Step 3: Sift baking soda, baking powder, flour, and salt together in a separate bowl. Slowly add the dry ingredients to the wet mixture. Keep mixing them until combined. Add lemon zest and chopped pistachios.

Step 4: Pour the batter into the pan we prepared earlier. Spread the batter evenly in the pan.

Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Continue baking until a toothpick inserted in the center comes out clean. Bake time can be approximately 45–50 minutes. After this is done, let the cake cool in the pan for 10-12 minutes.

For the glaze:

In a small bowl, whisk together the lemon juice and powdered sugar until smooth.

Drizzle over cooled cake. Sprinkle chopped pistachios over the cake. This will serve as a garnish.

Tips for the best pistachio ricotta cake recipe

Allow to cool completely: Allow the cake to cool completely before glazing to prevent it from soaking into the cake and to allow the glaze to set properly. If not allowed to cool completely, the glaze may develop problems or not be as desired.

Store the cake properly: To store the cake properly, store it in an airtight container at room temperature for up to three days. Store in the refrigerator for the longer shelf life of the cake.

Use high-quality ricotta cheese: It is best to use high-quality ricotta cheese here to ensure a creamy texture and rich taste.

Do not overmix the batter. Avoid overmixing the batter while making the cake so that the cake does not become thick. Over Mixing the batter can make the cake dense. When mixing, mix only until the ingredients are combined.

Substitutions and Alterations

Glaze: You can use any other flavored glaze instead of lemon. You can try using honey. Feel free to try other flavors for a different glaze as per your preference.

Ricotta cheese: You can substitute Mascarpone cream cheese in place of ricotta cheese. For a slightly richer flavor and thicker texture, it could have gone a long way. 

Lemon Zest: You can substitute lemon zest with orange zest. This will give you a citrusy twist. 

Flour: Use a gluten-free flour mixture with a binding agent such as xanthan gum. It can bring variety to cake-making.

Almond extract: Try a splash of rose water for a floral note. Can use vanilla extract. It can be the best option for taste.

Add-ins: Can use cardamom or dry fruits. This will bring about a change in taste. Can get different flavors. Can further customize the taste.

Try these substitutions and variations to make Pistachio Ricotta Cream Cake. Substitute according to your preference or availability to ensure delicious results.

FAQs

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

Ans: You can use almond flour in this place. Only the texture will change here if you replace it with almond flour. Almond flour will make the cake dense and moist. You will need to adjust the baking time when using almond flour. Because it makes the cake moist and dense.

How do I know the ricotta pistachio cake is done?

Ans: You will use the toothpick in the middle of the cake. If a toothpick is in the middle of the cake or the cake comes out clean or connects a few pieces, then you will know that the cake is done. If not, check back after a few minutes.

Can I use salted pistachios for the ricotta cake recipe?

Ans: Of course you can use salted pistachios if you prefer. Use a moderate amount of salt in the batter to balance the taste. 

How can I make the cake more moist?

Ans: Make a simple syrup. Brush the cooled cake with this syrup. This should be done before glazing. It will add extra moisture. Be careful not to overbake the cake.

What can I use instead of ricotta cheese? 

Ans: You can use cream cheese as a substitute if you want. However, due to the use of this cream, there will be a slight change in the texture and taste of the cake. The cake is sure to be delicious.

Can I freeze this ricotta cake?

Ans: Of course, you can freeze the cake. Wrap the cake well in plastic wrap and store in an airtight container. It will keep for up to three months. Thaw at room temperature before serving. You can keep the cake like this for up to three months.

Nutrition

Let’s see what nutrients are in pistachio ricotta cake:

Calories: 355 Kcal

Carbohydrates: 41 g

Protein: 9 grams

Saturated Fat: 10 grams

Fat: 18 grams

Cholesterol: 99 mg

Fiber: 2 grams

Sodium: 400 mg

Polyunsaturated fat: 7 grams

History of Pistachio Ricotta Cake 

There are various theories and theories about the history and invention of this pistachio ricotta cake recipe. The cake is believed to have first originated in or around Palermo. Ricotta, pistachios, sheep’s milk, and citrus are believed to have been common there. Many others believe that it originated in Arabia. But no matter where its history started, this cake slowly made an impossible response all over the world.

Conclusion

We have tried to show in this recipe how to make our all-time favorite Pistachio Ricotta Cake Recipe very easily at home. The combination of creamy texture makes this a delightful dish. I hope you can make this cake by following this article. Create now. And to everyone’s surprise and delight, take them to another land. Enjoy eating the cake. It has rich flavors for an unforgettable dessert experience. So far today. See you with the next recipe. Stay well and follow our website.