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