This almond cake is moist and tender thanks to ricotta cheese, gently sweet, and finished with crunchy pistachios and powdered sugar.

Scale

1 cup almond flour

1 cup ricotta cheese

1/2 cup granulated sugar

3 large eggs

1/2 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup chopped pistachios

1 tsp vanilla extract

Powdered sugar for dusting

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1. Preheat oven to 350°F and prepare pan.

2. Beat ricotta and sugar until smooth.

3. Add eggs one at a time, then vanilla.

4. Whisk dry ingredients separately.

5. Fold dry ingredients into wet mixture.

6. Fold in pistachios.

7. Bake 35–40 minutes until set.

8. Cool and dust with powdered sugar.

Use whole milk ricotta for best texture.

Do not overmix batter.

Let cake cool fully before dusting.