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Pistachio, Orange & Ricotta Cake

Delicious Pistachio, Orange & Ricotta Cake to Wow Your Guests

This Pistachio, Orange & Ricotta Cake boasts vibrant flavors and a moist texture, making it an enchanting dessert for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 150 g Unsalted Butter Substitute with margarine for a dairy-free option.
  • 175 g Caster Sugar Can be replaced with coconut sugar for a less refined alternative.
  • 3 large Eggs For a vegan version, substitute with flax eggs.
  • 1/2 tsp Vanilla Bean Paste Vanilla extract can be used if unavailable.
  • 160 g Plain Flour For gluten-free, substitute with almond or oat flour.
  • 80 g Unsalted Pistachios Can be replaced with almonds or walnuts.
  • 2.5 tsp Baking Powder Leavening agent for the cake.
  • 1/4 tsp Salt Balances sweetness and enhances flavors.
  • 125 g Ricotta Cheese Can substitute with mascarpone or a dairy-free alternative.
For the Frosting
  • 60 g Unsalted Butter Use dairy-free margarine as a substitute.
  • 60 g Icing Sugar Powdered coconut sugar can be used as an alternative.
  • 70 g Pistachio Paste Can substitute with almond butter for a different taste.
  • 150 g Cream Cheese Opt for vegan cream cheese for a dairy-free frosting.

Equipment

  • Oven
  • 8-inch cake tin
  • food processor
  • mixing bowl
  • Spatula

Method
 

Cake Preparation
  1. Preheat the oven to 160°C fan (180°C conventional) and grease an 8-inch cake tin.
  2. In a food processor, grind the unsalted pistachios until finely chopped and set aside one tablespoon for topping.
  3. Combine caster sugar and orange zest in a large mixing bowl, rub together until fragrant.
  4. Cream together softened unsalted butter and vanilla bean paste with the sugar mixture until pale and fluffy.
  5. Beat in eggs one at a time, ensuring each one is mixed before adding the next.
  6. Gently mix in plain flour, ground pistachios, baking powder, salt, and ricotta until just combined.
  7. Transfer the batter to the prepared tin and smooth the top. Bake for 40-45 minutes.
  8. Allow the cake to cool completely in the tin before transferring it to a wire rack.
Frosting Preparation
  1. Beat softened butter and icing sugar together until smooth.
  2. Gradually mix in pistachio paste and cream cheese until silky and decadent.
  3. Frost the cooled cake generously with the pistachio cream cheese frosting.
  4. Sprinkle the reserved pistachios on top before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 90mgIron: 1mg

Notes

Serve with fresh berries for a burst of color and flavor!

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