Description
A delightful multi-layered cake featuring rich ricotta frosting and earthy pistachios, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup shelled, unsalted pistachios, finely chopped
- 1 ½ cups whole milk ricotta cheese
- 4 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your 8-inch round cake pans.
- In one bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, cream sugar and eggs until fluffy and pale, about 4-5 minutes.
- Add ricotta, vanilla, and lemon juice to the egg mixture, blending thoroughly until combined.
- Gradually mix in the dry ingredients until a smooth batter forms. Fold in chopped pistachios.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes before transferring to a wire rack.
- For the frosting, whip ricotta, sugar, vanilla, and a dash of cream until smooth and spreadable.
- Layer cooled cakes with frosting in between, then frost the top and sides. Garnish with remaining pistachios.
- Serve chilled or at room temperature.
Notes
Ensure all ingredients are at room temperature for the best results. Serve alongside fresh berries or whipped cream for a delightful pairing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: pistachio cake, ricotta cake, layered cake, dessert recipe, Italian dessert