Pistachio Ricotta Cake

Easy pistachio ricotta cake with a soft, fluffy crumb. Few ingredients, simple steps, perfect for school snacks or tea time.

Course Dessert

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 37

Servings pieces

Calories 319kcal

Author Adina

Preparations: Preheat the oven to 350°F/ 180°C. Butter the springform, ring included, and line only the bottom with parchment paper.
Pistachios: Chop them finely using the chef’s knife and set them aside.
2 oz pistachios
Wet ingredients: Cream the eggs and the sugar until fluffy; it will take 3-4 minutes. Add the oil and milk and mix again. Add ricotta and mix well.
3 large eggs + ¾ cup granulated sugar
¼ cup vegetable oil + ¼ cup whole milk
9 oz ricotta
Dry ingredients: Mix the flour, baking powder, cornstarch, salt, and chopped pistachios in another bowl.
1 ⅔ cup flour + ⅓ cup + 1 tablespoon cornstarch + 2 ½ teaspoons baking powder + 1 pinch of salt
Batter: Fold the dry ingredients into the wet ones. Don’t overmix.
Bake the pistachio ricotta cake for 35-40 minutes until a toothpick inserted in the middle of the cake comes out clean. I baked mine for exactly 37 minutes.
Let cool in the pan for 20 minutes, then release from the pan and transfer to a wire rack to cool completely.

Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.
Pistachios: I weighed them after I shelled them. Using pre-shelled pistachios makes this recipe faster.
Flour: I use cake flour for this recipe. You can use all-purpose, too, but I think cake flour makes the cake fluffier and more delicate.