Description
A moist and indulgent cake that combines creamy ricotta and nutty pistachios, perfect for any occasion.
Ingredients
- 1 cup full-fat ricotta cheese
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup olive oil or melted butter
- 1 tsp vanilla extract
- 1 tsp orange or lemon zest (optional)
- 1¼ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup finely chopped pistachios (plus more for topping)
- Optional: powdered sugar or honey for finishing
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round or loaf pan with parchment paper.
- In a large bowl, whisk together the ricotta, eggs, sugar, oil, vanilla, and zest until smooth.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pistachios, reserving some for later.
- Pour the batter into the prepared pan and smooth the top. Sprinkle reserved pistachios on top.
- Bake for 38 to 42 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- Optionally, dust with powdered sugar or drizzle with honey before serving.
Notes
Serve with vanilla ice cream, whipped cream, or fresh fruits for added flavor.