Pistachio Ricotta Cake

Pistachio Ricotta Cake is a simple and delicious recipe for the most amazing Italian cake using both ricotta cheese and pistachios!

Course Dessert

Cuisine Italian

Keyword pistachio ricotta cake, Ricotta Cake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Preheat oven to 350 degrees and position baking rack in the middle of the oven. Grease a nonstick 9-inch springform pan and line the bottom with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl (or stand up mixer fitted with paddle attachment) combine the softened butter, sugar, and ricotta cheese. Use a handheld mixer to mix the ingredients together until light and fluffy; about 4-5 minutes. Add in the eggs and vanilla and mix until well combined.
Add in the dry ingredient and mix until just combined. Use a rubber spatula to fold in the finely chopped pistachios.
Pour the batter into the prepared springform pan and smooth top. Bake on the center rack in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire rack completely.
For the topping, sprinkle chopped pistachios on top of the cake and dust with powdered sugar. Cut into slices and enjoy!

Ricotta: Make sure your ricotta is well drained before using. To do, place the ricotta in a fine mesh sieve set over a bowl and let sit about 30-45 minutes before using.
Mixing: It is important to mix the ricotta, butter and sugar until it is light and fluffy so you don't end up with a dense cake. Aim to mix for at least 4-5 minutes.
Pistachios: Pulse the pistachios in a food processor until they are finely chopped with some larger chunks in it.
Finishing Cake: To dust the powdered sugar on the cake, place the sugar in a fine mesh sieve and shake on top of the cake just until the cake is covered. This cake is delicious as is but you can serve it with a drizzle of Italian Pistachio Cream to amp up the pistachio flavor.
Leftovers: Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can also freeze for up to a month.