This ricotta pistachio cake is a delicious blend of creamy ricotta cheese and crunchy pistachios, making it both indulgent and unique. The creamy texture of ricotta adds a soft and moist crumb to the cake, while the pistachios contribute a nutty, earthy flavor and a satisfying crunch.
Why We Love This Ricotta Pistachio Cake!
The appeal of ricotta pistachio cake lies in its harmony of flavors and textures. The ricotta lends a soft, moist crumb to the cake, while pistachios provide that satisfying crunch and earthy depth. Topped with a velvety frosting, this cake is not only a treat for the taste buds but also a feast for the eyes. The combination of the two ingredients creates a perfect balance, making this cake a standout at any gathering.
But it’s not just about flavor – this ricotta pistachio cake also offers versatility. You can serve it for tea, dessert, or even as a celebratory cake. Plus, it’s incredibly easy to make, which is why it’s a recipe you’ll return to time and time again.
Ingredients for Ricotta Pistachio Cake Recipe
All-purpose flour – This is the base of your cake and provides structure. While you can substitute it with cake flour for a lighter texture, the all-purpose flour will yield the best results for this recipe.
Baking powder – Essential for helping your cake rise and become light and fluffy. Do not substitute with baking soda, as they have different chemical properties.
Baking soda – This works alongside the baking powder to create a light, tender crumb. It should not be substituted with additional baking powder.
Salt – Enhances the overall flavor of your cake without making it taste salty. A small amount is all that’s needed for balance.
Roasted pistachios – The main flavor and texture contributor in this cake. Finely ground roasted pistachios bring a nutty, earthy flavor. Raw pistachios won’t work as well here, as they don’t blend into the batter in the same way.
Olive oil (or sunflower oil) – Olive oil helps keep the cake moist and adds richness, though sunflower oil can be used as a neutral alternative. Avoid substituting with butter as it will affect the texture.
Matcha powder – This finely ground green tea powder adds a vibrant green color and a distinct, earthy flavor to your cake. It’s essential for achieving that signature matcha taste. Make sure to use high-quality ceremonial-grade matcha for the best flavor. Culinary-grade matcha can also be used but may have a more bitter taste. Avoid substituting with regular green tea powder, as the flavor and color won’t be as intense.
Large egg – The egg adds structure and moisture to the cake. For optimal results, make sure it’s at room temperature.
Full-fat plain yogurt – Provides moisture and a slight tang that complements the richness of the ricotta and pistachios. Do not substitute with low-fat yogurt, as it will alter the texture of the cake.
Lemon zest – Adds a fresh, citrusy flavor that brightens up the cake, balancing the richness of the ricotta and pistachios. If you prefer a stronger citrus flavor, you can add a bit of lemon juice as well.
Whole milk – Whole milk gives the cake moisture and richness. You can use lower-fat milk, but the cake may turn out slightly less moist.
Vanilla extract – This adds a sweet, warm flavor to the cake, complementing the pistachios and ricotta. For the best flavor, always opt for pure vanilla extract.
Almond extract (optional) – A little almond extract goes a long way in enhancing the nutty flavors of the pistachios. You can omit it if you prefer, but it’s recommended for added depth.
Cream cheese – For the frosting, cream cheese provides a rich and tangy base that pairs wonderfully with the sweetness of the cake.
Heavy whipping cream (35%) – This creates the fluffy and smooth texture of the frosting. Lower-fat creams will not provide the same thickness or consistency.
Granulated sugar – Sweetens the frosting and helps it thicken. Feel free to modify the quantity according to your desired level of sweetness.
Lemon juice – A small amount of fresh lemon juice adds brightness and balances the richness of the cream cheese frosting.
Vanilla extract – Used in the frosting for a touch of flavor, it complements the tanginess of the cream cheese perfectly.
How to Make Ricotta Pistachio Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper for easy removal of the cake.
- In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground pistachios. Whisk until evenly combined.
- In a separate medium bowl, whisk together the olive oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract (if using) until smooth.
- Add the wet ingredients to the dry ingredients and fold them together gently until just combined. Be careful not to overmix – stop once the batter is smooth.
Step 2: Bake the Cake
- Transfer the batter to the prepared pan and spread it out evenly.
- Bake the cake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely.
Step 3: Make the Frosting
- Stir the cream cheese until it reaches a smooth and creamy texture.
- Slowly incorporate 2 tablespoons of cream and mix until the mixture is smooth. Add the remaining cream and continue to beat until soft peaks form.
- Gradually add the sugar and mix until thickened to a spreadable consistency.
- Mix in the lemon juice and vanilla extract.
Step 4: Frost and Decorate
Once the cake has completely cooled, spread the frosting over the top using an offset spatula. Garnish with crushed pistachios for a beautiful touch.
Expert Tips for Ricotta Pistachio Cake
- Use Fresh Ricotta: For the best texture, be sure to use fresh ricotta cheese. The creamy texture is what makes this cake so moist and indulgent.
- Don’t Overmix the Batter: When mixing the wet and dry ingredients, do so gently to avoid a tough cake. Overmixing can cause the cake to lose its tender crumb.
- Customize the Frosting: Feel free to experiment with the frosting by adding a touch of lemon zest or a few tablespoons of powdered sugar to adjust the sweetness.
Common Mistakes to Avoid When Making Ricotta Pistachio Cake
- Overmixing the Batter: As mentioned, overmixing will lead to a dense cake instead of a light, airy one.
- Not Cooling the Cake Completely Before Frosting: It’s important to let the cake cool completely before frosting to prevent the frosting from melting into the cake.
- Using the Wrong Pistachios: Use finely ground, roasted pistachios to get the best texture and flavor in the cake. Avoid using raw pistachios, as they might not blend well.
Variations to Try for Ricotta Pistachio Cake
Here’s an explanation for each of the variations to try with the ricotta pistachio cake:
1. Chocolate Pistachio Cake:
Adding ½ cup of cocoa powder to the batter gives the cake a chocolatey twist while still preserving the rich, nutty flavor of the pistachios. The deep, slightly bitter taste of chocolate pairs wonderfully with the earthy, slightly sweet flavor of pistachios. This variation is perfect for chocolate lovers who want to enjoy the pistachio flavor but with an added indulgence. The combination of chocolate and pistachios creates a more complex flavor profile, adding depth and richness to the cake, making it a perfect dessert for special occasions or as a comforting treat.
2. Lemon Ricotta Pistachio Cake:
If you love a more citrusy kick to your cake, adding extra lemon zest or a bit of lemon juice to the batter can intensify the cake’s bright, refreshing flavor. The lemon’s tangy citrus notes complement the rich and creamy texture of the ricotta while also balancing the nutty flavors of the pistachios. This variation is perfect for those who enjoy a lighter, more vibrant cake, with a hint of freshness that cuts through the richness. Lemon adds a touch of sophistication and is an ideal addition during spring or summer when fresh citrus fruits are in season.
3. Gluten-Free Version:
For those with gluten sensitivities or dietary preferences, substituting the all-purpose flour with a gluten-free flour blend allows you to enjoy this delicious cake without gluten. The gluten-free flour blend will provide structure and moisture to the cake, ensuring a similar texture to the original. While the flavor may slightly differ depending on the blend you use, the ricotta and pistachio elements will still shine through. This variation makes the cake accessible to a broader audience while maintaining its indulgent and nutty flavors, making it a great option for gluten-free bakers and guests.
Serving Suggestions for Ricotta Pistachio Cake
This ricotta pistachio cake is versatile and pairs well with many accompaniments:
1. Serve with Fresh Berries:
Pairing the ricotta pistachio cake with fresh berries like raspberries, strawberries, or blueberries is a great way to enhance both the flavor and appearance of the cake. The berries add a natural burst of freshness and slightly tart flavor that contrasts beautifully with the rich, creamy texture of the cake. The vibrant colors of the berries also make the presentation more visually appealing, creating an elegant, inviting look for the dessert. This combination works especially well if you want a balanced flavor profile, with the berries adding brightness to the rich, nutty cake.
2. Pair with Coffee or Tea:
This cake’s rich, creamy, and nutty profile makes it an ideal companion for a warm beverage like coffee or tea. The bitterness of coffee pairs wonderfully with the cake’s sweetness, creating a harmonious balance of flavors. Similarly, the freshness of herbal teas (like mint, chamomile, or green tea) complements the cake’s richness without overpowering it. Whether you’re having a casual afternoon break or a more formal gathering, this pairing elevates the experience, offering a sophisticated way to enjoy the cake.
3. As a Dessert for Special Occasions:
The ricotta pistachio cake works perfectly as a celebration dessert for various occasions such as birthdays, holidays, or family gatherings. Its unique flavor combination, along with its rich and moist texture, makes it feel like a special treat. The cake is elegant yet simple enough to be loved by everyone, and it’s sure to impress guests at any event. Whether it’s a formal gathering or a casual celebration, this cake’s refined flavors and gorgeous presentation make it an excellent choice to mark a special occasion.
How to Store Ricotta Pistachio Cake?
Store your ricotta pistachio cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, place it in the fridge for up to 5 days. To maintain its freshness, it’s best to frost the cake just before serving. The cake (without frosting) can also be frozen for up to 3 months. Simply wrap the cake securely in plastic wrap and foil before freezing.
FAQ Section
1. Can I use a different nut instead of pistachios?
Yes, you can substitute pistachios with other nuts like almonds, walnuts, or hazelnuts, although the flavor will change.
2. How do I know when the cake is baking?
The cake is done when a skewer inserted into the center comes out clean or with just a few crumbs attached.
4. Is there a dairy-free version of this ricotta pistachio cake?
While it’s difficult to replicate the creaminess of ricotta, you can try substituting it with dairy-free alternatives like coconut yogurt, though the flavor and texture may differ slightly.
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pistachio cake recipe
Ingredients
For the Cake:
- 1 cup 142g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon matcha powder optional
- ⅓ cup 40g finely ground roasted pistachios
- ¼ cup 60ml olive oil
- 1 large egg room temperature
- ¾ cup 150g granulated sugar
- ½ cup 120ml full-fat plain yogurt
- ½ teaspoon vanilla extract
- ¼ cup 60ml whole milk (room temperature)
- 1 tablespoon lemon zest
- ¼ teaspoon almond extract optional
For the Frosting:
- ⅔ cup 160ml heavy whipping cream (35%)
- 4 tablespoons 50g granulated sugar
- 1 teaspoon fresh lemon juice
- ½ cup 125g very soft cream cheese
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper for easy removal of the cake.
- In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground pistachios. Whisk until evenly combined.
- In a separate medium bowl, whisk together the olive oil, egg, yogurt, lemon zest, milk, vanilla extract, and almond extract (if using) until smooth.
- Add the wet ingredients to the dry ingredients and fold them together gently until just combined. Be careful not to overmix – stop once the batter is smooth.
Step 2: Bake the Cake
- Transfer the batter to the prepared pan and spread it out evenly.
- Bake the cake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely.
Step 3: Make the Frosting
- Stir the cream cheese until it reaches a smooth and creamy texture.
- Slowly incorporate 2 tablespoons of cream and mix until the mixture is smooth. Add the remaining cream and continue to beat until soft peaks form.
- Gradually add the sugar and mix until thickened to a spreadable consistency.
- Mix in the lemon juice and vanilla extract.
Step 4: Frost and Decorate
- Once the cake has completely cooled, spread the frosting over the top using an offset spatula. Garnish with crushed pistachios for a beaut