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Ricotta Pistachio Cake

pistachio cake recipe

Maria
This Ricotta Pistachio Cake blends creamy ricotta cheese and roasted pistachios, resulting in a moist, nutty, and rich dessert. Topped with a velvety cream cheese frosting,
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Italian

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 8x8-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