Description
A delightful layer cake featuring creamy ricotta and crunchy pistachios, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 cup raw or lightly roasted unsalted pistachios, finely chopped or ground
- 1 cup ricotta cheese
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 3 large eggs (or flaxseed eggs for vegan)
- 1 cup granulated sugar (or coconut sugar)
- 2 tsp baking powder
- 1/2 cup butter, softened (or plant-based butter)
- 2 tsp vanilla extract
- 1 cup heavy cream (or coconut cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a food processor, pulse the pistachios until finely ground.
- Cream together butter and sugar until light and fluffy. Mix in ricotta, then add each egg one at a time.
- Whisk together flour, baking powder, and a pinch of salt in a separate bowl, then fold into wet ingredients.
- Gently fold in ground pistachios and vanilla until evenly distributed.
- Divide the batter between prepared pans and bake for 25-30 minutes. Let it cool for 10 minutes before transferring to wire racks.
- Whip heavy cream until stiff peaks form, fold in powdered sugar and additional pistachios, then frost the layers and top of the cake.
- Garnish with extra pistachios and a drizzle of honey.
- Slice and serve chilled for best flavor.
Notes
Allow the cake to chill before serving to let flavors meld. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: pistachio ricotta cake, layer cake, dessert, baking, Italian dessert