Description
Nutty, creamy, and unforgettable—this Italian Pistachio Ricotta Cream Cake combines delicate ricotta, pistachio crunch, and a moist sponge for the ultimate dessert.
Ingredients
1 cup shelled pistachios (unsalted)
1 ½ cups ricotta cheese (full-fat, well-drained)
1 cup granulated sugar
4 large eggs
1 ½ cups all-purpose flour
2 tsp baking powder
½ cup olive oil
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and grease a springform pan.
2. Grind pistachios in a food processor until fine.
3. Beat ricotta and sugar until creamy.
4. Add eggs one at a time, then vanilla and lemon zest.
5. Whisk flour, baking powder, salt, and ground pistachios.
6. Fold dry ingredients into ricotta mixture with olive oil.
7. Pour batter into pan and bake 40–45 min.
8. Cool completely, dust with powdered sugar.
Notes
Drain ricotta well to prevent soggy cake.
Grind pistachios in short bursts to avoid turning them into butter.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg