Italian Pistachio Ricotta Cream Cake Nutty, Creamy & Unforgettable
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Italian Pistachio Ricotta Cream Cake Nutty, Creamy & Unforgettable
Okay, friends, I’ve got to tell you about this gem I stumbled upon during one of my kitchen experiments—imagine the dreamy creaminess of ricotta paired with the rich, nutty crunch of pistachios all baked into one luscious cake. This isn’t your everyday dessert; it’s like a little slice of Italy right at your table. The texture is light but decadently creamy, and that subtle pistachio flavor sneaks up on you in the best way. I can’t wait to share how to bring this unforgettable, nutty cream cake to life in your own kitchen. Trust me, once you try it, it’s going to become your new favorite to impress guests or just treat yourself!
Quick Facts
Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Main Dish:
1 ½ cups shelled pistachios (unsalted)
2 cups whole milk ricotta cheese
1 cup granulated sugar, divided
3 large eggs
1 cup all-purpose flour
1 tsp baking powder
½ tsp fine sea salt
1 tsp vanilla extract
Zest of 1 lemon
How I Make It
Step 1:
First up, preheat your oven to 350°F and grease a 9-inch springform pan—this will help with the delicate texture later on. Next, blitz the pistachios in a food processor until they’re finely ground but still a little crunchy; this gives the cake a wonderful texture contrast.
Step 2:
In a large bowl, whisk together ricotta, ¾ cup sugar, eggs, vanilla extract, and lemon zest until smooth and creamy. Make sure to scrape down the sides often so no lumps hide out.
Step 3:
In a separate bowl, combine flour, baking powder, salt, and the ground pistachios. Slowly fold these dry ingredients into the wet mixture, being careful not to overmix—just until combined.
Step 4:
Pour the batter into the prepared pan and smooth the top. Bake for about 45 minutes or until the edges turn golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 5:
While the cake bakes, toast the remaining pistachios lightly in a dry skillet to bring out their flavor—this is going to be your delicious garnish.
Step 6:
Once baked, let the cake cool in the pan for 15 minutes, then release the springform ring and allow it to cool completely on a wire rack. Sprinkle the toasted pistachios on top right before serving for that irresistible nutty crunch.
Variations & Tips
Swap lemon zest for orange zest for a different citrus twist.
Use part almond flour instead of all-purpose flour for extra nuttiness.
For a moister cake, fold in ¼ cup Greek yogurt into the ricotta mixture.
Don’t over-bake—check at 40 minutes to avoid drying out that creamy center.
Serve with a drizzle of honey or a dusting of powdered sugar for added sweetness.
How I Like to Serve It
This cake shines at brunch alongside fresh berries and a strong espresso or mid-afternoon with a dollop of whipped cream. It also makes a memorable dessert for dinner parties, especially during spring or fall when pistachios are at their best.
Notes
Store leftovers tightly covered in the fridge for up to 3 days. Bring to room temp before enjoying.
You can freeze the cake (without garnish) for up to 1 month; thaw overnight in the fridge.
Closing: This Italian pistachio ricotta cream cake is a perfect balance of nutty, creamy, and lightly sweet, making it a reliable crowd-pleaser every time.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
