Pistachio Ricotta Cake

Pistachio Ricotta Cake

from thisitaliankitchen.com
Dessert
55 min
12 servings
323 kcal / serving

Pistachio Ricotta Cake is a simple and delicious recipe for the most amazing Italian cake using both ricotta cheese and pistachios!

Ingredients

  • 1 ½ cupsall purpose flour ((200 grams))
  • 1 teaspoonbaking powder
  • ½ teaspoonkosher salt
  • ½ cupunsalted butter, softened ((one stick))
  • 1 ¼ cupsgranulated sugar
  • 15 ounceswhole milk ricotta cheese, drained
  • 2 largeeggs
  • 1 teaspoonvanilla
  • ¾ cuppistachios, finely chopped ((110 grams))
  • pistachios and powdered sugar for toppping ((optional))

Directions

  1. 1

    Preheat oven to 350 degrees and position baking rack in the middle of the oven. Grease a nonstick 9-inch springform pan and line the bottom with parchment paper; set aside.

  2. 2

    In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

  3. 3

    In a large mixing bowl (or stand up mixer fitted with paddle attachment) combine the softened butter, sugar, and ricotta cheese. Use a handheld mixer to mix the ingredients together until light and fluffy; about 4-5 minutes. Add in the eggs and vanilla and mix until well combined.

  4. 4

    Add in the dry ingredient and mix until just combined. Use a rubber spatula to fold in the finely chopped pistachios.

  5. 5

    Pour the batter into the prepared springform pan and smooth top. Bake on the center rack in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire rack completely.

  6. 6

    For the topping, sprinkle chopped pistachios on top of the cake and dust with powdered sugar. Cut into slices and enjoy!