Best Easy Italian Pistachio Ricotta Cake Recipe

Best Easy Italian Pistachio Ricotta Cake Recipe

If you’re a fan of Italian desserts, you’ll definitely fall in love with this delicious Pistachio Ricotta Cake. This recipe combines the creamy texture of ricotta cheese with the nutty flavor of pistachios to create a dessert that is both rich and indulgent. Best of all, it’s incredibly easy to make! So, let’s get started.

– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup ricotta cheese
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup shelled pistachios, finely chopped


1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.

4. Add the ricotta cheese to the butter mixture and mix until well combined.

5. Beat in the eggs, one at a time, followed by the vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Fold in the chopped pistachios, reserving a small amount for garnish if desired.

8. Pour the batter into the prepared cake pan, spreading it evenly.

9. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

10. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

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11. Once the cake has cooled, you can garnish it with powdered sugar or a drizzle of chocolate sauce. Sprinkle the reserved chopped pistachios on top for an extra touch of elegance.

Now that your Pistachio Ricotta Cake is ready, it’s time to dig in and enjoy! The moist and tender crumb of the cake, combined with the rich flavors of pistachio and ricotta, will surely delight your taste buds.

Here are some commonly asked questions about this recipe:

1. Can I use almond flour instead of all-purpose flour?
Yes, you can substitute almond flour for all-purpose flour if you prefer a gluten-free version of this cake. However, the texture and taste may vary slightly.

2. Can I use salted pistachios?
You can use salted pistachios, but be mindful of the additional saltiness it may add to the cake. Adjust the amount of salt in the recipe accordingly.

3. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.

4. Can I use cottage cheese instead of ricotta?
Although it may alter the texture slightly, you can substitute cottage cheese for ricotta cheese if needed.

5. Can I add other nuts to the cake batter?
Absolutely! Feel free to experiment with other nuts like almonds or walnuts to add different flavors and textures to the cake.

6. Can I make this cake in a different pan size?
Yes, you can adjust the baking time accordingly if you choose to use a different-sized pan. Keep an eye on the cake and perform the toothpick test to determine when it’s fully baked.

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7. Can I use a food processor to chop the pistachios?
Yes, a food processor can be used to finely chop the pistachios. Simply pulse the nuts until they reach the desired consistency.

Now that you have all the information you need, it’s time to gather your ingredients and start baking this delectable Pistachio Ricotta Cake. Enjoy!

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