Description
Indulge in a creamy and delightful Pistachio Ricotta Layer Cake that combines the nutty flavor of roasted pistachios with the rich creaminess of ricotta cheese.
Ingredients
Scale
- 1 cup shelled roasted pistachios, plus more for decoration
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 cup whole milk (or almond milk)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- Pulse 1 cup of shelled, roasted pistachios in a food processor until finely ground.
- Cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then fold in 1 cup of ricotta cheese and 1 teaspoon of vanilla extract.
- In another bowl, mix 2 cups of cake flour, 1 teaspoon of baking powder, and the ground pistachios.
- Gradually add the dry mixture to your wet ingredients, alternating with 1 cup of milk. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, frost between layers with whipped cream or a light frosting made from cream cheese and powdered sugar.
- Top with crushed pistachios and edible flowers for decoration.
Notes
For a dairy-free option, consider using coconut oil instead of butter and flax eggs instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, pistachio, ricotta, layer cake, celebration