Pistachio Ricotta Cake is super moist, soft, and not too sweet, with the perfect balance of flavors from rich olive oil, sweet orange zest, and salty pistachios. Topped with lightly sweetened orange whipped cream, it's the perfect dessert to enjoy with a good cup of coffee.
If you love ricotta cakes as much as we do, try Olive Oil Lemon Ricotta Cake, Strawberry Ricotta Cake, and Chocolate Ricotta Cake next.
I seriously can't stop making ricotta cakes. So far, I've made Strawberry, Lemon, and Chocolate. But this delicious Ricotta Pistachio Cake just might be my favorite. The combination of flavors from the pistachios, olive oil, and orange zest is rich and subtly sweet, and the texture is moist, tender, fluffy, and dense in the best way.
It's perfect with a light dusting of powdered sugar and my yummy orange whipped cream. For a festive holiday dessert, top it with cherry sauce and cinnamon whipped cream.
❤️You're Going to Love These
- Soft and moist. Ricotta and olive oil create an incredibly soft, tender crumb.
- Bright citrus flavor. Orange zest adds a fresh, zesty contrast to the nutty pistachios.
- Nutty flavor. Ground pistachios bring a subtle crunch, nutty flavor, and pretty green color.
- No-Fuss one-bowl cake. Simple to make but looks and tastes bakery-worthy.
- Perfect anytime. Enjoy it for breakfast, dessert, or a midday treat with coffee or tea.
🍊Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Eggs. Room temperature eggs mix more easily into the batter for a lighter texture. Let them sit out for about 30 minutes before using or place in a cup of warm water for 10 minutes.
- Whole milk ricotta cheese. Straining removes excess moisture and keeps the cake from being too dense. Room temperature ricotta blends more smoothly into the batter.
- Extra virgin olive oil. Adds moisture and a subtle fruity richness that pairs beautifully with the pistachios and orange. Use a good quality olive oil that tastes good to you.
- Roasted and salted pistachios. Use a food processor or knife to chop the pistachios into a fine texture. Set aside a few coarsely chopped pistachio pieces for topping, if desired.
🍋Substitutions or Variations
- Lemon zest. Swap out the orange zest for lemon zest.
- Almond extract. Add a little almond extract to enhance the sweet nutty pistachio flavor. Use ¼ to ½ teaspoon -- almond extract can be overpowering.
🥣How to Make Pistachio Ricotta Cake
See the recipe card for more detailed instructions.
Step 1: Mix the wet ingredients. Whisk the eggs in a large bowl. Stir in the sugar, ricotta, vanilla, orange zest, and olive oil, then whisk until smooth.
Step 2: Add the dry ingredients. Sift in the flour, baking powder, baking soda, and salt. Stir briefly, then fold in the chopped pistachios. Do not overmix.
Step 3: Bake the cake. Pour the batter into a 9-inch cake pan or springform pan lined with parchment and sprayed with nonstick cooking spray, and smooth the top. Bake in a preheated oven at 350 for 60-70 minutes, covering with foil as needed, until a toothpick comes out with moist crumbs and the center reaches 200°F.
Step 4: Cool and serve. Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Dust the top of the cake with powdered sugar and serve with orange whipped cream and fresh berries.
👉Top Tip: Strain the ricotta in cheesecloth or paper towels at least 20-30 minutes before baking.
☑️Tips
- Use a 9-inch cake pan with 2-inch or higher sides or a 9-inch springform pan.
- Use room temp ingredients. Eggs, ricotta, and olive oil blend more smoothly when at room temperature, creating a uniform batter.
- Don't overmix. Once you add the flour, mix just until combined to keep the cake light and tender. Overmixing can make it dense.
- Chop pistachios finely. This ensures even distribution in the batter while maintaining a slightly crunchy texture.
🎁Storage
- Store pistachio ricotta cake wrapped in plastic wrap or in an airtight container in the refrigerator for about a week.
- To freeze, wrap in plastic wrap and again in foil or a freezer bag. Thaw in the refrigerator.
📅Make Ahead
Pistachio Ricotta Cake is a great make-ahead cake recipe. It tastes even better the next day!
❓FAQs
Olive oil adds a unique depth of flavor, but you can use a neutral oil like vegetable or canola if preferred.
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it's ready. The internal temperature should be around 200°F.
Yes! This cake is very moist and tastes even better the next day. Store it in the refrigerator for up to one week.
Yes! Wrap it tightly in plastic wrap and foil or a ziptop freezer bag, then freeze for up to 3 months. Thaw in the refrigerator before serving.
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📖 Recipe
Pistachio Ricotta Cake
Equipment
- 9-inch cake pan (at least 2 inches high) or 9-inch springform pan
Ingredients
Pistachio Ricotta Cake
- 3 large eggs, room temperature
- 1 ¼ cups granulated sugar
- 16 oz. whole milk ricotta cheese, strained, room temperature
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons orange zest from 1 medium orange
- ½ cup extra virgin olive oil
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup roasted and salted pistachios, finely chopped measure first, then chop
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350. Spray a 9-inch cake pan with 2" or higher sides or a 9-inch springform pan with nonstick cooking spray. Line with parchment paper and lightly spray the paper.
- Chop the pistachios to a fine texture using a food processor or knife.
- Beat the eggs with a whisk in a large mixing bowl. Add the sugar, ricotta, vanilla, orange zest, and olive oil. Stir with a wooden spoon to break up the ricotta, then whisk until smooth.
- Sift in the flour, baking powder, baking soda, and salt (or whisk them in a separate bowl). Briefly stir. Add the chopped pistachios and stir until combined. Do not overmix. Pour the batter into the prepared pan and smooth out the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes back with moist crumbs (not wet batter). The internal temperature should be around 200. If needed, lightly cover the cake with foil during the last 10-15 minutes to keep the top from getting too dark. Cool the cake in the pan on a wire rack for 20 minutes, then transfer to a wire rack to cool completely.
- Dust the top with powdered sugar. If desired, top with orange whipped cream, chopped pistachios, and orange zest.
Notes
- Strain the liquid from the ricotta in cheesecloth or paper towels for 20-30 minutes before you begin baking.
- Use a baking pan no smaller than 9 inches with 2-inch sides.
- If you don't want to cut a round of parchment paper for the bottom of the pan, wet it, crumple it up, shake out excess water, and press it into the pan. It molds easily and creates a cool crinkly edge!
- The baking time will vary depending on the size and color of the pan. If using a dark pan, start checking on it at the 45-minute mark.
- If using unsalted pistachios, add ½ teaspoon salt with the dry ingredients.
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