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
Scale
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
