Description
A delightful and creamy layer cake that features a unique blend of pistachios and ricotta cheese, perfect for any celebration.
Ingredients
Scale
- 1 cup shelled and unsalted pistachios
- 1 ½ cups ricotta cheese
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- 1 cup granulated sugar (or coconut sugar)
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp lemon zest (or orange zest)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl and set aside.
- In a separate bowl, mix ricotta, sugar, eggs, and vanilla until smooth. Add lemon zest.
- Fold the dry mixture into the wet ingredients carefully.
- Gently fold in chopped pistachios.
- Divide batter into prepared pans and smooth the tops.
- Bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Whip heavy cream until soft peaks form, then gradually add powdered sugar.
- Once cooled, layer cakes with ricotta frosting in between, frost the top and sides, and sprinkle with crushed pistachios.
- Chill for about an hour before serving.
Notes
Ensure ingredients are at room temperature for best results. Adjust sweetness as per your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: cake, dessert, pistachio, ricotta, layer cake, Italian dessert