Pistachio Ricotta Cake: A Taste of Sicily’s “Green Gold”

You know, Pistachio Ricotta Cake is one of those Italian desserts that just feels like a warm hug, soft, nutty, and gently sweet. It brings together two of Sicily’s shining stars: creamy ricotta cheese and those vibrant green pistachios. The result? A cake that perfectly blends rustic charm with refined flavor simple, comforting, and irresistibly good.

So, let’s talk about where this delightful cake comes from. It all starts in southern Italy, especially Sicily, where pistachios and ricotta aren’t just ingredients, they’re part of the island’s soul.

Sicily’s famous Brontë pistachios, grown on the volcanic slopes of Mount Etna, are truly something special. They have this rich, earthy flavor and that gorgeous emerald color that makes them stand out. Locals lovingly call them oro verde, or “green gold.”

And then there’s ricotta, soft, creamy, and endlessly versatile. It’s been a staple in Italian kitchens for centuries, making its way into everything from cannoli to pastiera napoletana.

How Pistachio Ricotta Cake Evolved

Here’s the fun part there isn’t one single ancient recipe for pistachio ricotta cake. It’s more of a happy evolution. Across Italy, bakers have long made torte di ricotta (ricotta cakes), using fresh cheese to keep them tender and moist. But in Sicily, the creative twist came when locals started adding ground pistachios or pistachio paste to the mix.

That simple addition transformed a humble farmhouse dessert into something distinctly Sicilian a cake that tastes like sunshine, family, and tradition all in one bite. Each slice tells a story of local harvests, old-world kitchens, and that unmistakable balance of sweetness, nuttiness, and love.

So what makes Pistachio Ricotta Cake stand out? It’s that incredible texture, light and creamy, with just the right hint of nuttiness. The ricotta keeps every bite soft and smooth, while the pistachios add a subtle crunch and a natural green hue that’s almost too pretty to eat.

Some bakers brighten it up with a touch of lemon zest or a splash of almond extract. Others keep it simple with a dusting of powdered sugar or a drizzle of glossy pistachio glaze.

Pistachio Ricotta Cake
Pistachio Ricotta Cake: In a Nutshell
Imagine a cake that feels like sunshine and comfort in one bite that’s Pistachio Ricotta Cake. It’s soft, nutty, and just sweet enough to make you close your eyes for a second. The ricotta gives the cake its dreamy, melt-in-your-mouth texture, while the pistachios add warmth, color, and a subtle crunch. A touch of lemon zest brightens everything, making each bite feel fresh and light.
It’s the kind of cake you bake once and then crave again, simple enough for a quiet afternoon coffee, yet elegant enough to serve at the end of a dinner with friends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (125 g) shelled pistachios, unsalted
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ cups (370 g) fresh ricotta cheese, well-drained
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional)
Topping (optional)
  • 2 tbsp chopped pistachios
  • Powdered sugar for dusting
  • light pistachio glaze (powdered sugar + milk + pistachio paste or extract)

Equipment

  • 9-inch (23 cm) springform pan or deep cake pan

Instructions
 

  1. Preheat & prep the pistachios
    Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
    In a food processor, pulse the pistachios until finely ground (think almond meal texture, not paste). Set aside.
  2. Mix the dry ingredients
    In a bowl, whisk together the ground pistachios, flour, baking powder, and salt.
  3. Cream the butter and sugar
    In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 2–3 minutes. Add the eggs, one at a time, mixing well after each.
  4. Add the ricotta and flavorings
    Fold in the ricotta, vanilla, and lemon zest. The batter will be rich and creamy.
  5. Combine
    Gradually add the dry ingredients into the ricotta mixture. Stir gently with a spatula until just combined, don’t overmix.
  6. Bake
    Pour the batter into your prepared pan and smooth the top.
    Bake for 50–55 minutes, or until the center is set and a toothpick comes out clean. The top should be lightly golden.
  7. Cool and finish
    Let the cake cool in the pan for about 10 minutes, then release and transfer it to a wire rack. Dust with powdered sugar or drizzle with pistachio glaze. Top with chopped pistachios for a little crunch.

Notes

Use fresh, quality ricotta: Ricotta is the heart of this cake. Go for fresh, whole-milk ricotta — and if it looks watery, drain it in a fine sieve for 15–20 minutes before using. This keeps your cake soft but never soggy.
Toast the pistachios for deeper flavor: A quick toast in the oven (350°F for about 5 minutes) brings out their nutty aroma and gives the cake a richer taste. Let them cool before grinding.
Don’t over-grind the pistachios: You want a fine, sandy texture like almond meal not a paste. Over-processing releases oil and can make the batter heavy.
Room temperature ingredients matter: Butter, eggs, and ricotta should all be at room temp. This helps everything mix smoothly and gives you that dreamy, even crumb.
Mix gently: Once the dry ingredients go in, stir just until combined. Overmixing can make the cake dense instead of tender.
Let it rest before slicing: This cake tastes even better after it cools completely. The flavors mellow and mingle — it’s actually better the next day.
 
Serving
Pistachio Ricotta Cake

The Classic Italian Way
Keep it simple. Slice a piece, dust it lightly with powdered sugar, and pair it with a strong espresso or cappuccino. It’s exactly how you’d find it in Sicilian homes: humble, comforting, and full of flavor. Each bite is soft, nutty, and just sweet enough to make you pause and savor the moment.

With a Pistachio Glaze
Drizzle a thin glaze made from powdered sugar, milk, and a spoonful of pistachio paste or extract. It adds a glossy finish and just a touch of extra sweetness — café-style perfection.

A Little Citrus Lift
Add a few curls of lemon or orange zest on top for brightness. The citrus notes play beautifully with the nutty flavor and make the cake feel extra fresh.

The “Dolce Vita” Touch
Serve slices with a dollop of lightly whipped cream or a scoop of vanilla gelato. It’s a simple way to turn this humble cake into an elegant dessert for guests.

Breakfast Bliss
Don’t wait for dessert, Italians often enjoy cakes like this in the morning. Pair it with cappuccino or latte for the coziest breakfast imaginable.

Storage

Keep it fresh:
Once the cake has completely cooled, cover it loosely with plastic wrap or store it in an airtight container. It’ll stay soft and delicious at room temperature for up to 2 days.

Refrigerator, it’ll last up to 5 days. The texture will firm up a little, but the flavor gets even better as the ricotta and pistachio mingle together. Just bring it back to room temperature before serving so the crumb turns soft again.

Freeze, wrap individual slices (or the whole cake) tightly in plastic wrap, then add a layer of foil or place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving — it’ll taste like you just baked it.

You can bake the cake a day in advance, in fact, it’s even better the next day. The flavors settle, the texture evens out, and it slices beautifully. Perfect for dinner parties, holidays, or when you just want dessert ready to go.