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Pistachio, Orange & Ricotta Cake Recipe

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★★★★★

5 from 122 reviews

This Pistachio, Orange & Ricotta Cake is a moist and flavorful dessert that combines the nutty richness of pistachios with the bright zest of orange and creamy ricotta. Topped with a luscious pistachio cream cheese frosting, this cake makes a perfect treat for special occasions or afternoon tea.

Ingredients

Scale

Cake

  • 1 large orange, grated zest
  • 150g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs
  • 1/2 tsp vanilla bean paste
  • 160g plain flour
  • 80g unsalted pistachios
  • 2 ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 125g ricotta

Frosting

  • 60g unsalted butter, softened
  • 60g icing sugar
  • 70g pistachio paste
  • 150g cream cheese, room temperature

Instructions

  1. Preheat and prepare tin: Preheat your oven to 160°C fan/180°C conventional. Grease and line an 8 inch (20 cm) cake tin with baking parchment to prevent sticking.
  2. Grind pistachios: Place the pistachios in a food processor and pulse until they are very finely chopped but not powdered. Set aside 1 tablespoon of this ground pistachio mixture for topping later.
  3. Mix sugar and orange zest: In a large bowl, add the caster sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and the sugar resembles wet sand.
  4. Cream butter and sugar mixture: Add the softened butter and vanilla bean paste to the sugar mixture. Using a stand mixer or electric whisk, cream together for 3 to 4 minutes until the mixture is pale and fluffy.
  5. Add eggs: Crack in the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
  6. Combine dry ingredients: Sift in the plain flour, then add the ground pistachios, baking powder, and salt. Mix everything together until you achieve a smooth batter.
  7. Incorporate ricotta: Gently fold in the ricotta cheese until just combined; do not overmix.
  8. Bake the cake: Pour the batter into the prepared tin and smooth the surface. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the center comes out clean.
  9. Cool the cake: Remove the cake from the oven and allow it to cool completely in the tin before frosting.
  10. Make the frosting: In a bowl, beat the softened butter and icing sugar together with a stand mixer or electric whisk until pale and smooth. Add the pistachio paste and mix briefly to combine, then add the cream cheese and beat well until the frosting is smooth and silky.
  11. Decorate the cake: Spread the frosting evenly over the cooled cake. Sprinkle the reserved finely ground pistachios on top as a decorative garnish before serving.

Notes

  • Ensure the ricotta is smooth (you can whisk it beforehand) to get a nicer cake texture.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Use unsalted butter throughout to control salt levels precisely.
  • Make sure the cake is completely cooled before frosting to prevent melting.
  • Store leftovers refrigerated, covered, for up to 3 days.
  • Bring the cake to room temperature before serving for best flavor.

Keywords: Pistachio cake, Ricotta cake, Orange zest cake, Pistachio frosting, Cream cheese frosting, Nutty cake, Moist cake, Easy cake recipe

Find it online: https://islawhite.com/pistachio-orange-and-ricotta-cake-recipe/