Week 119: Pistachio Ricotta Cake

This pistachio cake truly blew me away. It’s insanely decadent and is perfect for any pistachio-lover.

Jump to the recipe!

The secret ingredient in this cake is the ricotta. It gives the cake a velvety texture and enhances the pistachios' flavor.

I also love the pistachio frosting on this cake. I found pistachio paste in my local grocery store, and it makes this cake taste out of this world.

Pistachios are common in Middle Eastern and South Asian desserts, so this cake was a big hit in my family. We finished it in one day!

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RECIPE:

INGREDIENTS:

Cake:

• 1 cup unsalted pistachios

• 15 oz. ricotta

• 1/2 cup olive oil

• 3 eggs

• 1 1/3 cups granulated sugar

• 1 3/4 cups all-purpose flour

Frosting:

• 1/4 cup unsalted butter, softened

• 3 oz. cream cheese

• 1/2 cup powdered sugar

• 1/3 cup pistachio paste

STEPS:

1. Preheat your oven to 300 degrees F, and line a 9-inch cake pan with parchment paper.

2. In a food processor, blend the pistachios to a powder.

3. In a bowl, combine all the cake ingredients. Pour the batter into your prepared pan and bake for 45 minutes. Set aside to cool to room temperature.

4. In a bowl, beat the butter, cream cheese, and powdered sugar with an electric mixer until light and fluffy. Add the pistachio paste and mix to combine. Spread the frosting on the cake and garnish with crushed pistachios.

Enjoy!

The Bored Baker 👩🏽‍🍳