Why You’ll Love This Recipe

• Rich and Moist Texture: The ricotta cheese ensures a creamy and moist cake.
• Nutty and Sweet Flavor: The combination of pistachios and almond flour adds a delightful nutty sweetness.
• Simple Ingredients: Made with pantry staples and a few fresh ingredients.
• Versatile: Perfect for special occasions or everyday indulgence.
• Quick to Prepare: Ready in under an hour, including baking time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ricotta cheese
• Almond flour
• Vanilla extract
• Shelled pistachios, chopped
• Granulated sugar

For the Almond Glaze:

• Powdered sugar
• Almond milk
• Almond extract

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine ricotta cheese, almond flour, vanilla extract, chopped pistachios, and granulated sugar. Mix until the ingredients are evenly blended.
3. Pour the mixture into the prepared cake pan and spread it evenly with a spatula.
4. Bake for 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
5. While the cake is baking, whisk together powdered sugar, almond milk, and almond extract in a small bowl to create the almond glaze.
6. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
7. Drizzle the almond glaze over the cooled cake. Slice and serve.

Servings and Timing

• Yield: 8 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Citrus Twist: Add lemon or orange zest to the batter for a zesty flavor.
• Chocolate Option: Sprinkle in mini chocolate chips for a hint of chocolate.
• Gluten-Free: This recipe is naturally gluten-free thanks to almond flour.
• Toppings: Garnish with extra chopped pistachios or a dusting of powdered sugar.
• Spiced: Incorporate a pinch of cinnamon or cardamom for added warmth.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
• Reheating: Enjoy at room temperature or warm slices in the microwave for 10–15 seconds.

FAQs

1. Can I use a different flour instead of almond flour?

Almond flour provides the best texture for this cake, but you can substitute with a finely ground gluten-free blend or all-purpose flour.

2. Can I use sweetened ricotta?

Unsweetened ricotta is recommended to control the sweetness of the cake.

3. Can I make this cake dairy-free?

Yes, substitute ricotta with a plant-based alternative like almond or cashew-based ricotta.

4. How do I prevent the glaze from soaking into the cake?

Ensure the cake is fully cooled before drizzling the glaze.

5. Can I use honey or maple syrup instead of sugar?

Yes, but the texture may vary slightly. Reduce the amount slightly to avoid excess moisture.

6. What’s the best way to chop pistachios?

Use a sharp knife or pulse them gently in a food processor for even chopping.

7. Can I add other nuts?

Absolutely! Almonds, walnuts, or pecans make great additions or substitutions.

8. Is this cake suitable for vegans?

To make it vegan, replace ricotta with a plant-based option and use non-dairy milk for the glaze.

9. How do I know when the cake is done?

A toothpick inserted in the center should come out clean with no wet batter.

10. Can I make this recipe as cupcakes?

Yes, divide the batter into a muffin tin and bake at the same temperature for about 15–20 minutes.

Conclusion

The Pistachio Almond Ricotta Coffee Cake is a must-try for anyone who loves the rich flavors of nuts and the creamy consistency of ricotta cheese. Its ease of preparation and adaptability make it a delightful addition to any table. Whether enjoyed with coffee in the morning or as an afternoon treat, this cake is sure to impress!

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