Description
This Cake Made with Ricotta and Pistachios is a light and flavorful dessert that combines the creamy richness of ricotta cheese with the earthy crunch of pistachios. The result is a moist, delicate cake that’s perfect for any occasion. Lightly dusted with powdered sugar, it offers a delightful balance of sweetness and texture that will leave everyone asking for seconds.
Ingredients
- Ricotta cheese
- Sugar
- Eggs
- Unsalted butter, melted
- Shelled pistachios, chopped
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix together ricotta cheese, sugar, and eggs until smooth.
- Stir in the melted butter and chopped pistachios.
- Add the flour, baking powder, and salt, mixing until well combined.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- For an extra pistachio flavor, you can sprinkle chopped pistachios on top of the cake before baking.
- You can also try adding a hint of vanilla extract for added depth of flavor.
- If you want a slightly richer texture, you can substitute part of the ricotta with mascarpone cheese.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes