Pistachio Ricotta Cake Recipe

Desserts

1. 1

   Preheat the oven to 350°F (177°C). Grease and flour two 8-inch (20 cm) round cake pans or line with parchment.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. 3

   In a large bowl, beat butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.

4. 4

   Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

5. 5

   Alternate adding dry ingredients and milk to the batter, starting and ending with dry ingredients, mixing until just combined.

6. 6

   Fold in ricotta cheese until incorporated.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

8. 8

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.

9. 9

   Prepare pistachio cream: In a small blender or food processor, combine pistachios, powdered sugar, and 2 tablespoons heavy cream. Blend until smooth, adding more cream 1 teaspoon at a time until spreadable.

10. 10

    Prepare ricotta filling: In a medium bowl, whisk ricotta with powdered sugar, lemon zest, and a pinch of salt until smooth.

11. 11

    Level the cooled cake layers with a knife or cake leveler to create even surfaces.

12. 12

    Place one cake layer on a serving plate. Spread ricotta filling over the top in an even layer. Top with second cake layer.

13. 13

    Spread a thin layer of pistachio cream over the top and sides of the cake to create a pistachio glaze. Pipe or dollop remaining pistachio cream on the top as desired.

14. 14

    Garnish with chopped pistachios along the edge or center. Chill for 30 minutes to set before slicing.