Delight Your Taste Buds With A Pistachio Ricotta Cake
Pistachio Ricotta Cake has an iconic taste for the nutty essence of pistachios. Rich tastes and creamy textures come together to create a distinctive dessert. The cake recipe is so simple, I will help you how to create a Pistachio Ricotta Cake.
Ingredients
For the Cake:
- 1 large orange, zest grated
- 150 g unsalted butter, softened
- 175 g caster sugar
- 3 large eggs
- 1/2 tablespoon vanilla bean paste
- 160 g plain flour
- 80 g unsalted pistachios
- 2 ½ tablespoon baking powder
- 1/4 tablespoon salt
- 125 g ricotta
For the Frosting:
- 60 g unsalted butter, softened
- 60 g icing sugar
- 70 g pistachio paste
- 150 g cream cheese, room temperature
Instructions
- Step 1: Preheat Set the oven temperature to 180°C or 160°C (fan). Line and grease an 8-inch (20 cm) cake pan. Using your fingertips, press the orange zest into the sugar in a large basin until it becomes fragrant and sandy.
- Step 2: Prepare batter for pistachio ricotta cakeBeat the sugar mixture thoroughly with a stand mixer or electric whisk for three to four minutes, or until the butter and vanilla are melted and frothy. Similarly, after adding one egg at a time, beat all ingredients carefully.
- Step 3: Mix and Bake ingredients for pistachio ricotta cakeStir in the flour, baking powder, powdered pistachios, and salt gradually until well combined. Add the ricotta and fold until just incorporated. After that, bake the mixture for 40 to 60 minutes in the willing tray, till a skewer inserted in the center of it comes out clean.
- Step 4: Frosting for pistachio ricotta cakeAs the cake cools, prepare the frosting by beating the icing sugar and softened butter together until they are smooth and pale. After a quick stir in the prepared pistachio, add the cream cheese and beat until completely blended and creamy. Then, frosting on top.
- Step 5: Serving your pistachio ricotta cakeBefore enjoying, top with the ground pistachios that you set aside.
