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Pistachio, Orange & Ricotta Cake

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A moist and fragrant cake made with ground pistachios, creamy ricotta, and bright notes of orange, perfect for dessert or afternoon tea.

Ingredients

  • 170g unsalted butter, room temperature
  • 170g caster sugar
  • Zest of 2 oranges
  • 3 eggs
  • 180g ricotta cheese
  • 120g plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 120g ground pistachios
  • 1 tsp vanilla extract
  • 2 tbsp orange juice
  • 2 tbsp chopped pistachios (for topping)
  • Optional: Icing sugar, for dusting

Instructions

  1. Preheat the oven to 160°C (fan) and grease and line a 20cm round cake tin.
  2. In a large bowl, beat the butter, sugar, and orange zest until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the ricotta and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Stir in the orange juice.
  8. Pour the batter into the prepared tin and smooth the top.
  9. Bake for 45–50 minutes or until a skewer inserted in the center comes out clean.
  10. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  11. Top with chopped pistachios and dust with icing sugar if desired before serving.

Notes

  • The cake can be stored in an airtight container for up to 3 days.
  • Ricotta adds moisture and richness—don’t substitute with other cheeses.
  • For an extra citrus hit, drizzle with an orange glaze.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-orange-ricotta-cake/