Why You’ll Love Pistachio, Orange & Ricotta CakeRecipe
This cake is perfect for weekend baking because it’s both casual and impressive, with a moist crumb from ricotta and a vibrant citrus punch from orange zest. The ground pistachios add texture and a rich, nutty flavor that pairs beautifully with the sweet cream cheese frosting. Whether you’re serving it for afternoon tea or dessert, it strikes the ideal balance of simple technique and standout taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
150g unsalted butter, softened
175g caster sugar
Zest of 1 large orange
3 large eggs
½ tsp vanilla bean paste
160g plain flour
80g unsalted pistachios, finely ground
2½ tsp baking powder
¼ tsp salt
125g ricotta
For the frosting
60g unsalted butter, softened
60g icing sugar
70g pistachio paste
150g cream cheese, room temperature
Extra ground pistachios for topping (optional)
Directions
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Preheat your oven to 180°C (160°C fan) and grease and line an 8-inch (20 cm) cake tin.
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Grind the pistachios in a food processor until mostly fine but still slightly textured; set aside about 1 tablespoon for topping.
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In a large bowl, rub the orange zest into the caster sugar with your fingertips until fragrant and the sugar looks like wet sand.
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Add the softened butter and vanilla to the sugar and beat with an electric whisk or stand mixer for 3–4 minutes until pale and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Fold in the flour, ground pistachios, baking powder, and salt until smooth.
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Gently mix in the ricotta until just combined, then pour the batter into the prepared cake tin.
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Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
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Let the cake cool completely on a wire rack while you prepare the frosting.
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To make the frosting, beat together the softened butter and icing sugar until smooth and pale. Add the pistachio paste and mix briefly to combine. Finally, beat in the cream cheese until silky.
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Spread the frosting over the cooled cake and sprinkle with the reserved ground pistachios before serving.
Servings and timing
Serves: 8–10
Preparation time: about 20 minutes
Baking time: about 40–45 minutes
Total time: about 1 hour 5 minutes
Variations
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No frosting version: Skip the cream cheese frosting and simply dust the cooled cake with icing sugar for a lighter dessert.
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Citrus twist: Add a tablespoon of orange juice to the batter or mix in a little lemon zest for extra brightness.
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Berry add-ins: Swirl in fresh raspberries or orange segments into the batter before baking for added fruitiness and texture.
Storage/Reheating
Store this cake covered in the refrigerator for up to 3 days to keep the frosting fresh and moist. Before serving, bring it to room temperature to enhance the flavors. You can also freeze the unfrosted cake (wrapped tightly in plastic wrap and foil) for up to 3 months; thaw in the fridge overnight and then frost before serving.
FAQs
What is ricotta doing in this cake?
Ricotta adds moisture and a tender, plush crumb without making the cake heavy. It enhances the cake’s texture and richness.
Can I use store-bought pistachio paste?
Yes, store-bought pistachio paste works well for the frosting and adds a concentrated nutty flavor.
Do I have to frost the cake?
No, the cake is delicious on its own and can be dusted with icing sugar instead of frosted.
How do I grind pistachios for the cake?
Pulse shelled pistachios in a food processor until mostly fine with a bit of texture remaining.
Can I make this cake ahead of time?
Yes, the cake can be baked a day ahead; cool completely, cover, and store at room temperature or refrigerate.
What pan size is best?
An 8-inch (20 cm) round cake tin works perfectly for this recipe.
Can I substitute other nuts?
Almonds or hazelnuts can be used in place of pistachios for a different nutty profile.
Is this cake sweet?
It’s moderately sweet, with natural sweetness from sugar balanced by citrus zest and the nutty pistachios.
Can I use low-fat ricotta?
Full-fat ricotta yields the best texture, but low-fat ricotta can be used with a slightly drier crumb.
Can I double this recipe?
Yes, you can double the ingredients and bake in a larger pan or two cakes; adjust baking time as needed.
Conclusion
This Pistachio, Orange & Ricotta Cake is an elegant yet easy bake that delivers rich texture and bright citrus notes with every slice. With its moist crumb, nutty complexity, and optional pistachio-cream cheese frosting, it’s ideal for gatherings or a weekend treat. Whether you’re exploring nutty cakes for the first time or adding to your baking repertoire, this recipe is sure to impress.
