Pistachio Ricotta Cake

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This delicious, easy pistachio ricotta cake recipe with olive oil and orange zest is moist and tender, not too sweet, and stirs together in one bowl. Perfect dessert or elegant treat for any occasion or a lovely addition to a holiday brunch.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American, Italian

Servings:

Calories: 347kcal

Author: Cara Lanz

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.

Nutrition