Description
Delight in the irresistible flavors of this Honey Ricotta Pistachio Cake! Made with creamy ricotta, sweet honey, and crunchy pistachios, this moist and flavorful dessert is perfect for any occasion. Easy to make and visually stunning, it’s a guaranteed showstopper for gatherings or a quiet tea-time indulgence.
Ingredients
- Cake:
- Ricotta cheese
- Shelled pistachios, chopped
- Honey
- All-purpose flour
- Large eggs
- Unsalted butter, softened
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Topping:
- Additional chopped pistachios
- Honey for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream softened butter and honey until smooth.
- Add ricotta cheese, eggs, and vanilla extract. Beat until creamy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined. Fold in chopped pistachios.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle cooled cake with honey and garnish with chopped pistachios before serving.
Notes
- For a zesty twist, add a tablespoon of orange or lemon zest to the batter.
- To make it gluten-free, substitute the flour with a gluten-free blend.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
