Description
A delightful and creamy layer cake infused with ricotta and pistachios, perfect for family gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole-milk ricotta cheese
- 1 cup unsalted pistachios, finely chopped
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat together the melted butter and sugar until light and fluffy.
- Add in the ricotta, eggs, and vanilla extract, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk.
- Fold in the finely chopped pistachios.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, whip together ricotta, confectioners’ sugar, and vanilla extract until smooth.
- Spread frosting between the layers and on the top and sides of the cake. Decorate with crushed pistachios and honey if desired.
Notes
Make sure to use room temperature ingredients for better mixing. Cool cakes completely before frosting, and avoid over-mixing the batter for a lighter texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: pistachio cake, ricotta cake, layer cake, Italian dessert, festive cake