Moist Pistachio Ricotta Cake
Moist Pistachio Ricotta Cake is a lightly sweet, tender cake made with ground pistachios, creamy whole-milk ricotta, and a touch of lemon zest for brightness. Almond flour adds depth without heaviness, while ricotta keeps the crumb soft and delicate. This simple, elegant cake works just as well for brunch or coffee as it does for an easy dessert.
Servings: 8 servings
Calories: 548kcal
Equipment
Ingredients
- 1 cup shelled unsalted pistachios
- 1 ½ cups all-purpose flour
- ½ cup almond flour or almond meal
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons salt
- ¾ cup unsalted butter softened
- 1 cup whole-milk ricotta room temperature
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 lemon zested
Instructions
- Preheat the oven to 350℉. Grease and line an 8 inch cake pan with parchment paper.
- Add the pistachios to a food processor. Pulse until finely ground.1 cup shelled unsalted pistachios
- In a bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, ½ cup almond flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoons salt
- In a large bowl, beat the butter, sugar, and ground pistachios for 2-3 minutes on high until fluffy.1 cup granulated sugar, ¾ cup unsalted butter
- Mix in the eggs one at a time.3 large eggs
- Add the ricotta, vanilla, and lemon zest. Mix gently to combine.1 cup whole-milk ricotta, 1 teaspoon vanilla extract, 1 lemon
- Add the dry ingredients and mix gently just until smooth.
- Spread the batter into the pan and smooth the top.
- Bake for 45-55 minutes, or until golden and a toothpick comes out clean.
- Let it cool down to room temperature. Remove the cake from the pan.
- Before serving, dust the cake with powdered sugar and top with roughly chopped pistachios.
Notes
Pistachios - Use shelled, unsalted pistachios and grind them finely in a food processor. Stop before they turn oily or paste-like, as over-processing can make the cake heavier and affect the crumb.
Ricotta - Whole-milk ricotta produces the softest, most tender texture. Lower-fat ricotta will work, but the cake may bake up slightly drier. There is no need to drain the ricotta unless it appears unusually wet.
Mixing the Batter - Mix just until the batter is smooth and combined. Over-mixing after adding the dry ingredients can lead to a denser cake.
Make-Ahead - This cake can be baked up to one day in advance. Wrap tightly and store at room temperature. The texture improves slightly as it rests.
Storage - Store leftovers wrapped or in an airtight container at room temperature for up to 3 days. In warmer weather, refrigerate due to the moisture from the ricotta.
Freezing - Once fully cooled, wrap the cake tightly and freeze for up to 1 month. Thaw at room temperature and dust with powdered sugar just before serving.
Gluten-Free Option - For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend and keep the almond flour as written. The texture will be slightly more delicate but still moist.
Nutrition
Calories: 548kcal | Carbohydrates: 51g | Protein: 13g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 350mg | Potassium: 264mg | Fiber: 3g | Sugar: 27g | Vitamin A: 814IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 3mg
