Pistachio Ricotta Cake
This pistachio ricotta cake is soft and nutty with a thick layer of pistachio ricotta cream. The top has roasted pistachio crunch, orange zest and a light white chocolate drizzle.
Servings: 10 slices
Equipment
- Citrus Zester or Microplane
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 eggs large
- 2 Tablespoons whole milk
- 1 Tablespoon orange zest
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ¼ Teaspoon baking soda
- ½ Teaspoon salt
For the Pistachio Ricotta Cream
- ½ Cup ricotta cheese well drained
- ½ Cup pistachio butter or pistachio spread
- ¼ Cup powdered sugar
- ½ Teaspoon vanilla extract
- 2 Tablespoons heavy cream
For the Garnish
- 1/3 Cup pistachios roasted, chopped
- 2 Ounces white chocolate melted
- orange zest finely grated
Instructions
- Preheat the oven to 350°F and grease and line the bottom of an 8-inch springform pan with parchment paper.
Prepare the Cake Batter
- In a large bowl, beat the butter and sugar until light and creamy, about 3 minutes.
- Add the ricotta and pistachio spread and mix until smooth.
- Beat in the eggs one at a time.
- Mix in the milk, orange zest and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Fold the dry ingredients into the wet ingredients just until combined.
- Spread the batter into the prepared pan and smooth the top.
Bake the Cake
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Make the Pistachio Ricotta Cream
- Beat the ricotta, pistachio spread, powdered sugar, vanilla and heavy cream until smooth and fluffy.
- Chill for 20 minutes before spreading.
Assemble the Pistachio Ricotta Cake
- Spread the pistachio ricotta cream over the cooled cake.
- Sprinkle generously with chopped roasted pistachios and fresh orange zest.
- Drizzle with melted white chocolate just before serving.
Notes
Drain the ricotta: Never skip this step. Put your ricotta in a sieve or cheesecloth and let it drain. Extra liquid can make the topping loose. I was surprised when I saw how much liquid actually comes out of the cheese! I recommend giving it at least half an hour to drain off as much liquid as you can.
Use room temperature butter: It creams more evenly with the sugar and helps the batter start smooth. I usually leave mine on the counter for 45 minutes to an hour to soften it.
Stop mixing after the flour disappears: Extra mixing can make the crumb tougher.
Cool the cake fully: Warm cake softens the cream and can drag crumbs into the topping. Be patient while it cools - I promise you the result will be well worth the wait!
Use a thin drizzle: Too much white chocolate can overwhelm the pistachio cream.
Use room temperature butter: It creams more evenly with the sugar and helps the batter start smooth. I usually leave mine on the counter for 45 minutes to an hour to soften it.
Stop mixing after the flour disappears: Extra mixing can make the crumb tougher.
Cool the cake fully: Warm cake softens the cream and can drag crumbs into the topping. Be patient while it cools - I promise you the result will be well worth the wait!
Use a thin drizzle: Too much white chocolate can overwhelm the pistachio cream.
Nutrition
Calories: 403kcal | Carbohydrates: 41g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 251mg | Potassium: 148mg | Fiber: 1g | Sugar: 24g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg
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