A rich ricotta cake filled with pistachios, almonds, and espresso flavor.

Scale

1 cup whole milk ricotta cheese

1 cup almond flour

1 cup all-purpose flour

3/4 cup granulated sugar

1/2 cup unsalted butter

3 eggs

1 tbsp espresso powder

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup chopped pistachios

1/4 cup sliced almonds

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1. Preheat oven to 175°C

2. Cream butter and sugar

3. Mix in ricotta

4. Add eggs and vanilla

5. Combine dry ingredients

6. Fold dry ingredients into batter

7. Add pistachios and almonds

8. Pour into cake pan

9. Bake 38-45 minutes

10. Cool and glaze before serving

Use whole milk ricotta

Do not overmix batter

Perfect served with coffee