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A freshly baked ricotta pistachio cake dusted with powdered sugar and garnished with whole pistachios on a rustic plate.

Ricotta Pistachio Cake

Amelia
This ricotta pistachio cake is a moist, nutty, and lightly sweetened dessert inspired by classic Italian baking. Combining creamy ricotta cheese with the delicate crunch of pistachios, this cake is soft, flavorful, and perfect for breakfast, tea time, or a light dessert. Easy to make and endlessly customizable, it’s a must-try for any occasion!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 8 Slices
Calories 280 kcal

Ingredients
  

For the Cake Batter:

  • ½ cups ricotta cheese (whole milk or fresh)
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup unsalted butter, softened (or olive oil)
  • ½ cups all-purpose flour (or almond flour for gluten-free)
  • 1 cup ground pistachios (or finely chopped)
  • 1 tsp baking powder
  • 1 Zest of 1 lemon
  • 1 tsp vanilla extract

Optional Toppings & Garnishes:

  • Powdered sugar (for dusting)
  • Honey or syrup glaze
  • Crushed pistachios (for garnish)

Instructions
 

Prepare the Batter:

  • Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter or nonstick spray.
  • In a large mixing bowl, beat together ricotta, butter (or olive oil), sugar, and eggs until smooth and creamy.
  • Stir in vanilla extract and citrus zest (lemon or orange) to enhance the flavor and aroma.

Add the Dry Ingredients:

  • In a separate bowl, sift together flour, baking powder, and ground pistachios.
  • Gently fold the dry ingredients into the wet mixture, being careful not to overmix.

Bake the Cake:

  • Transfer the batter to the prepared cake pan and smooth the top with a spatula.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

Cool & Serve:

  • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Dust with powdered sugar, drizzle with honey glaze, or sprinkle with crushed pistachios before serving.

Notes

  • Storage:
    • Room temperature: Store in an airtight container for up to 2 days.
    • Refrigerator: Keeps fresh for 4-5 days.
    • Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
  • Substitutions:
    • Use almond flour for a gluten-free version.
    • Substitute olive oil or coconut oil for butter if desired.
  • Variations:
    • Add chocolate chips for a richer flavor.
    • Increase citrus zest for a tangier taste.

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 8gFat: 16gFiber: 2gSugar: 15g
Keyword Italian cake recipe, ricotta pistachio cake
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