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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.
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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.