Pistachio, Orange & Ricotta Cake Recipe
If you’re looking for a cake that feels like sunshine on a plate, the Pistachio, Orange & Ricotta Cake Recipe is an absolute must-try. This cake perfectly balances the nutty crunch of pistachios with the bright, zesty freshness of orange, all wrapped up in a tender, moist crumb thanks to creamy ricotta. With its luscious frosting studded with pistachio goodness, each bite is a delightful dance of flavors that’s both sophisticated and comforting. It’s the kind of cake that’s perfect for sharing with friends over a cup of tea or a special celebration — honestly, once you make it, it’ll quickly become a favorite you’ll want to bake again and again.
Ingredients You’ll Need
This Pistachio, Orange & Ricotta Cake Recipe is made from simple, pantry-friendly ingredients that come together in a beautiful way. Each item plays a vital role, from the fragrant orange zest that lifts the cake’s flavor, to the ground pistachios that add texture and richness, and the ricotta which keeps it wonderfully moist and tender.
- Orange zest: Grating just the zest packs in fresh citrus oils for a bright, natural note.
- Unsalted butter (for cake and frosting): Softened butter ensures a smooth batter and a creamy frosting base.
- Caster sugar: Provides just the right sweetness and helps create a delicate crumb.
- Large eggs: These bind the ingredients while adding richness and structure.
- Vanilla bean paste (or extract): Enhances the cake with warm, inviting aromatics.
- Plain flour: The backbone of the cake’s texture, giving it structure without heaviness.
- Ground pistachios: Adds a nutty flavor and a slightly coarse texture that’s oh so satisfying.
- Baking powder: Leavens the cake to a perfect rise and fluffy crumb.
- Salt: A pinch to balance the sweetness and highlight all the flavors.
- Ricotta cheese: The secret to moistness and a tender crumb that melts in your mouth.
- Icing sugar (for frosting): Gives the frosting a smooth, sweet finish.
- Pistachio paste (for frosting): Intensifies the pistachio flavor, making the frosting truly special.
- Cream cheese (for frosting): Adds richness and a slight tang that complements the sweetness perfectly.
How to Make Pistachio, Orange & Ricotta Cake Recipe
Step 1: Prepare Your Pan and Pistachios
Start by heating your oven to 180°C (160°C fan), and make sure to properly grease and line your 8-inch cake tin. Grinding the pistachios to a fine chop is essential here; it releases their oils and flavors for the batter, but save a tablespoon or so to sprinkle on top later for a bit of crunch and visual appeal.
Step 2: Infuse the Sugar with Orange Zest
Rub the grated orange zest into the caster sugar until you can smell that burst of citrus. This little trick intensifies the orange flavor throughout the cake, giving it a fresh aroma that feels like sunshine mixed with cake batter.
Step 3: Cream Butter, Sugar, and Vanilla
Add softened butter and vanilla bean paste to the sugar mixture, then beat everything together until pale, fluffy, and light. This step is key to incorporating air, which leads to that wonderfully soft texture you crave in a cake.
Step 4: Beat in the Eggs
Add the eggs one by one, making sure each is fully mixed in before adding the next. This helps keep the batter smooth and prevents it from splitting, ensuring a silky base ready to embrace the dry ingredients.
Step 5: Fold in Dry Ingredients and Ricotta
Gently incorporate the flour, ground pistachios, baking powder, and salt to the wet mixture. Then fold in the ricotta carefully, just until combined. The ricotta adds moisture and a creamy texture that makes the cake tender and keeps it fresh.
Step 6: Bake and Cool
Pour your luscious batter into the prepared cake tin and bake for 40 to 45 minutes. When a skewer inserted into the center comes out clean, your cake is done. Let it cool completely before moving on to frosting — patience here is well rewarded.
Step 7: Make the Pistachio Frosting
Beat softened butter with icing sugar until smooth and creamy. Mix in the pistachio paste, bringing a wonderful nutty depth. Finally, beat in the cream cheese until the frosting is silky and luscious — this frosting is an absolute dream, pairing perfectly with the cake.
Step 8: Frost and Garnish
Spread the frosting evenly over your cooled cake. Sprinkle the reserved chopped pistachios on top for crunch, texture, and a beautiful finish. It looks as stunning as it tastes!
How to Serve Pistachio, Orange & Ricotta Cake Recipe
Garnishes
For serving, this cake is gorgeous with just the pistachio sprinkle on top, but you can get creative. A few fresh orange slices, a drizzle of honey, or even edible flowers can elevate its look and flavor, making it a centerpiece on any table.
Side Dishes
This cake pairs beautifully with simple sides that complement but don’t overpower. Think a dollop of lightly whipped cream, a scoop of vanilla bean ice cream, or a fresh berry compote to echo the cake’s nutty and citrus notes.
Creative Ways to Present
Serve slices on elegant plates with a sprig of mint or candied orange peel for a bit of sparkle. You can also turn small cake slices into fancy tea-time finger foods or even sandwich a bit of the frosting between two mini slices for delicate cake cookies.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully when stored in an airtight container in the fridge. The flavors even deepen overnight, so feel free to bake a day ahead to save time. Just bring to room temperature before serving to get the best texture and flavor.
Freezing
If you want to freeze the cake, do so before frosting it to prevent any texture issues. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to three months. Thaw it slowly in the fridge the day before serving.
Reheating
Warm slices gently in the microwave for about 15 seconds or let them come to room temperature naturally. Avoid reheating the whole cake with frosting to maintain that perfect cream cheese texture and avoid melting.
FAQs
Can I use whole pistachios instead of ground?
Whole pistachios won’t incorporate as smoothly into the batter, which might affect the cake’s texture. It’s best to grind or finely chop them for even distribution and flavor.
What if I don’t have pistachio paste?
If pistachio paste isn’t available, you can substitute with finely ground pistachios mixed with a little honey or syrup to create a similar effect, though the frosting won’t be as creamy or intense in flavor.
Can I make this cake gluten-free?
It’s possible by swapping plain flour for a gluten-free flour blend designed for cakes. Be sure to check the blend contains xanthan gum or add it yourself to maintain structure.
How long does this cake stay fresh?
Stored properly in the fridge, this cake will stay fresh for about 3-4 days. The cream cheese frosting means it’s best enjoyed sooner rather than later for peak flavor and texture.
Can I double the recipe for a larger cake?
Absolutely! Just double all ingredients and use a larger cake tin or two separate tins. Keep the baking time similar but always test with a skewer for doneness.
Final Thoughts
Making the Pistachio, Orange & Ricotta Cake Recipe is a truly rewarding experience that fills your kitchen with delightful aromas and ends with a cake that’s both pretty and packed with layers of flavor. Whether you’re baking for a special occasion or just because, this recipe is sure to bring joy and delicious moments to your table. Give it a try — I promise it will become one of your treasured favorites.
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Pistachio, Orange & Ricotta Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pistachio, Orange & Ricotta Cake is a moist and flavorful dessert that combines the nutty richness of pistachios with the fresh zest of orange and the creamy texture of ricotta cheese. Topped with a luscious pistachio cream cheese frosting and garnished with crushed pistachios, this cake is perfect for special occasions or a delightful afternoon treat.
Ingredients
Cake
- 1 large orange, grated zest only
- 150 g unsalted butter, softened
- 175 g caster sugar
- 3 large eggs
- ½ tsp vanilla bean paste (or extract)
- 160 g plain flour
- 80 g unsalted pistachios, ground
- 2½ tsp baking powder
- ¼ tsp salt
- 125 g ricotta cheese
Frosting
- 60 g unsalted butter, softened
- 60 g icing sugar
- 70 g pistachio paste
- 150 g cream cheese, room temperature
Garnish
- 1 tbsp crushed pistachios (reserved from grinding)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C fan). Grease and line an 8-inch (20 cm) cake tin to prepare it for baking.
- Prepare Pistachios: Using a food processor, grind the pistachios finely while reserving about a tablespoon for garnish later on.
- Create Sugar Mixture: In a large bowl, rub the orange zest into the caster sugar until aromatic and well combined. Add the softened butter and vanilla bean paste, then cream these ingredients together until the mixture is pale and fluffy.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Fold Dry Ingredients & Ricotta: Gently fold in the plain flour, ground pistachios, baking powder, and salt. Once combined, mix in the ricotta cheese carefully until just combined, ensuring not to overmix.
- Bake the Cake: Pour the batter into the prepared cake tin and bake for 40 to 45 minutes. Test for doneness by inserting a skewer into the center; it should come out clean. Allow the cake to cool completely in the tin before removing.
- Prepare Frosting: Beat the softened butter and icing sugar together until smooth and creamy. Incorporate the pistachio paste, then beat in the cream cheese until the frosting is silky and well mixed.
- Frost and Garnish: Once the cake has fully cooled, spread the pistachio cream cheese frosting evenly on top. Finish by sprinkling the reserved crushed pistachios over the frosting for an appealing presentation and added texture.
Notes
- Ensure the cake is completely cool before applying frosting to prevent melting and sliding.
- You can substitute pistachio paste with finely ground pistachios mixed with a little honey if pistachio paste is unavailable.
- For a more intense orange flavor, add a tablespoon of fresh orange juice to the batter.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
