Ricotta Pistachio Cake
Ricotta Pistachio Cake is a delightful dessert that combines the creamy richness of ricotta cheese with the nutty crunch of pistachios, creating a moist and tender cake. Perfect for any occasion, its sophisticated flavor profile and beautiful presentation will impress your guests. Whether served plain, dusted with powdered sugar, or topped with fresh berries, this cake is sure to become a favorite in your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups fresh ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup shelled pistachios, coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
- In a mixing bowl, whisk together the ricotta cheese, sugar, and eggs until smooth.
- In another bowl, sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
- Carefully fold in the chopped pistachios.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg