pistachio cake recipe
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,
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!