Print

Pistachio Ricotta Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 39 reviews

This tender pistachio ricotta cake pairs a buttery, softly textured crumb with orange zest and a fluffy pistachio-ricotta topping. Finished with chopped roasted pistachios and a drizzle of white chocolate, it makes an elegant dessert for celebrations or a special afternoon treat.

Ingredients

For the Cake

  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup ricotta cheese, drained
  • ½ cup pistachio butter or pistachio spread
  • 3 large eggs
  • 2 tablespoons whole milk
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For the Pistachio Ricotta Cream

  • ½ cup well-drained ricotta cheese
  • ½ cup pistachio butter or pistachio spread
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream

For the Topping

  • ⅓ cup roasted pistachios, chopped
  • 2 ounces white chocolate, melted
  • Finely grated orange zest, to taste

Instructions

  1. Prepare the pan and oven.

    Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line its bottom with parchment paper.

  2. Cream the butter and sugar.

    In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 3 minutes.

  3. Add the ricotta and pistachio spread.

    Mix in 1 cup of drained ricotta and ½ cup pistachio butter or spread until smooth.

  4. Mix in the wet ingredients.

    Beat in the eggs one at a time. Mix in the milk, orange zest, and vanilla extract.

  5. Combine the dry ingredients.

    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry mixture into the wet mixture just until combined; avoid overmixing.

  6. Fill the pan.

    Spread the batter evenly in the prepared springform pan and smooth the top.

  7. Bake the cake.

    Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool the cake.

    Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack and cool completely.

  9. Make the pistachio ricotta cream.

    Beat the remaining ½ cup ricotta with the remaining ½ cup pistachio spread, powdered sugar, vanilla, and heavy cream until smooth and fluffy. Chill for 20 minutes.

  10. Frost and decorate.

    Spread the chilled pistachio ricotta cream over the completely cooled cake. Sprinkle with chopped pistachios and finely grated orange zest.

  11. Finish and serve.

    Drizzle the cake with melted white chocolate just before serving.

Notes

  • Drain the ricotta well so the cake batter and topping are not overly wet.
  • Pistachio butter and pistachio spread can vary in sweetness. If using a sweetened spread, the cake and topping will be sweeter.
  • Cool the cake completely before adding the ricotta cream, or the topping may soften and slide.
  • For the cleanest slices, chill the assembled cake briefly and use a warm, dry knife.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep and total times exclude the cake’s cooling time; allow additional time for cooling and chilling.

Find it online: https://recipethrive.com/pistachio-ricotta-cake-recipe/