This Cake Made with Ricotta and Pistachios is a rich and flavorful dessert that combines the creamy texture of ricotta cheese with the crunchy, nutty taste of pistachios. The result is a moist, tender cake with a delightful flavor and a beautiful, simple presentation. Perfect for any occasion, this cake is easy to make and a treat that everyone will love, especially when dusted with a light layer of powdered sugar.
Ingredients
- 1 cup ricotta cheese
- 1 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup shelled pistachios, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix together the ricotta cheese, sugar, and eggs until smooth.
- Stir in the melted butter and chopped pistachios.
- Add the flour, baking powder, and salt to the mixture and stir until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust the cake with powdered sugar before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour
Variations
- Add citrus zest: For a fresh twist, add lemon or orange zest to the batter to enhance the flavor.
- Substitute nuts: If you prefer other nuts, you can replace pistachios with chopped almonds, walnuts, or hazelnuts for a different texture and flavor.
- Make it gluten-free: You can use a gluten-free flour blend as a substitute for all-purpose flour.
- Chocolate drizzle: Add a touch of elegance with a drizzle of melted dark chocolate on top of the cooled cake.
- Serve with fruit: Fresh berries like raspberries or strawberries pair beautifully with the cake for added color and flavor.
Storage and Reheating
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
- Reheating: To enjoy the cake warm, microwave individual slices for about 20 seconds or reheat in the oven at 300°F for 5-10 minutes.
10 FAQs
- Can I use non-dairy ricotta?
Yes, non-dairy ricotta can be used as a substitute if you’re looking for a dairy-free version. - What can I use instead of pistachios?
You can substitute pistachios with almonds, hazelnuts, or walnuts, depending on your preference. - Can I freeze the cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the refrigerator before serving. - How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, and the edges of the cake are lightly golden. - Can I make this cake in advance?
Yes, this cake can be made a day ahead. Just store it in an airtight container and dust with powdered sugar just before serving. - Is this cake very sweet?
This cake has a mild sweetness from the sugar and ricotta, balanced by the nutty pistachios. If you like sweeter desserts, you can increase the sugar by 1/4 cup. - Can I use a different pan size?
Yes, you can use a different-sized cake pan, but adjust the baking time. A larger pan may require less time, while a smaller pan may need more time to bake. - Can I add frosting to this cake?
While the cake is delicious on its own, you can add a light frosting, such as cream cheese or whipped cream, if you prefer. - How can I make this cake more flavorful?
You can enhance the flavor by adding a teaspoon of vanilla extract, lemon zest, or a bit of ground cinnamon to the batter. - Can I make this cake without butter?
You can substitute the butter with vegetable oil or coconut oil for a different flavor and texture.
Conclusion
This Cake Made with Ricotta and Pistachios is a simple yet elegant dessert that’s perfect for any occasion. The combination of creamy ricotta, crunchy pistachios, and a light dusting of powdered sugar makes for a cake that’s both delicious and visually appealing. Whether you’re serving it at a gathering or enjoying it as a treat for yourself, it’s sure to be a crowd-pleaser!
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Cake Made with Ricotta and Pistachios
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Cake made with Ricotta and Pistachios is a light and flavorful dessert with a delicate ricotta texture and the nutty crunch of pistachios. Its subtle sweetness and moist crumb make it a perfect treat for any occasion, and a dusting of powdered sugar adds the finishing touch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup shelled pistachios, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix together the ricotta cheese, sugar, and eggs until smooth and well-combined.
- Stir in the melted butter and chopped pistachios.
- Add the flour, baking powder, and salt. Mix until the ingredients are fully incorporated.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar just before serving.
Notes
- For an extra touch, you can sprinkle additional chopped pistachios on top of the cake after dusting with powdered sugar.
- This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
- Ensure the ricotta cheese is well-drained to prevent the cake from becoming too moist.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes