Why is pistachio cake so good?

Pistachio cake is tender, nutty, and perfectly balanced. The flavor is subtle but rich, and it’s never too sweet or dense. Pistachios add a natural buttery quality, and when paired with ricotta, the result is a cake that feels refined yet deeply comforting.

What does ricotta cake taste like?

Ricotta cake tastes lightly sweet, soft, and creamy with a delicate crumb. The ricotta gives it a mild dairy flavor, think somewhere between a sponge cake and a cheesecake, but much lighter. When you fold in pistachios, you get a nutty warmth in every bite.

What flavor pairs well with pistachio cake?

Citrus (like lemon or orange), almond, vanilla, rosewater, honey, and berries all pair beautifully with pistachio cake. These ingredients lift and complement the nutty flavor without overpowering it. A sprinkle of sea salt or drizzle of citrus glaze also works wonders.

Is ricotta good for cakes?

Yes, ricotta is amazing in cakes. It adds moisture and tenderness without making the batter too heavy. It also helps the cake stay soft for days and adds a subtle tang that balances sweetness. In pistachio ricotta cake, it’s what makes the texture so memorable.

Pistachio Ricotta Cake – Moist, Easy & Beautifully Nutty

Name: Pistachio Ricotta Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 slices
Cuisine: Italian
Ingredients: 1 cup full-fat ricotta cheese; 3 large eggs; ¾ cup granulated sugar; ½ cup olive oil or melted butter; 1 tsp vanilla extract; 1 tsp lemon or orange zest (optional); 1¼ cups all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; ½ cup finely chopped pistachios (plus extra for topping); Optional: powdered sugar or honey for topping

Description

This moist, nutty pistachio ricotta cake is light, fluffy, and perfect for any occasion. Made with simple ingredients and ready in under an hour.

Ingredients

Scale

1 cup full-fat ricotta cheese

3 large eggs

¾ cup granulated sugar

½ cup olive oil or melted butter

1 tsp vanilla extract

1 tsp lemon or orange zest (optional)

1¼ cups all-purpose flour

1½ tsp baking powder

¼ tsp salt

½ cup finely chopped pistachios (plus extra for topping)

Optional: powdered sugar or honey for topping

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Instructions

1. Preheat oven to 350°F and line an 8-inch round or loaf pan with parchment.

2. In a bowl, whisk together ricotta, eggs, sugar, oil, vanilla, and zest until smooth.

3. In a second bowl, whisk flour, baking powder, and salt.

4. Fold dry ingredients into wet gently until just combined.

5. Stir in chopped pistachios.

6. Pour into the pan, smooth the top, and sprinkle more pistachios.

7. Bake for 38–42 minutes until golden and a toothpick comes out clean.

8. Cool in pan 10 minutes, then on a rack.

9. Dust with powdered sugar or drizzle with honey if desired.

Notes

Store at room temperature for 3 days or refrigerate for longer freshness.

Great with citrus glaze, berries, or lightly sweetened whipped cream.

For extra richness, swirl in a spoonful of pistachio nut butter.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 90mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 7g
Cholesterol: 75mg