Description
A moist Pistachio Orange Ricotta Cake topped with pistachio cream cheese frosting. Nutty, citrusy, and creamy, this cake is perfect for gatherings and celebrations.
Ingredients
For the Cake
1 large orange, zest
150 g unsalted butter, softened
175 g caster sugar
3 large eggs
1/2 tsp vanilla bean paste
160 g plain flour
80 g unsalted pistachios, finely ground (reserve 1 tbsp for topping)
2 1/2 tsp baking powder
1/4 tsp salt
125 g ricotta
For the Frosting
60 g unsalted butter, softened
60 g icing sugar
70 g pistachio paste
150 g cream cheese, room temp
Instructions
1. Preheat oven to 180°C (160°C fan). Grease and line an 8 inch cake tin.
2. Grind pistachios until finely chopped, not powdered. Reserve 1 tbsp for topping.
3. Rub orange zest into sugar with fingertips until fragrant.
4. Add butter and vanilla, then cream with sugar until pale and fluffy.
5. Beat in eggs one at a time, mixing well.
6. Mix flour, baking powder, salt, and pistachios. Fold into batter.
7. Stir in ricotta until just combined. Pour batter into prepared tin.
8. Bake 40–45 minutes until skewer comes out clean.
9. Cool in tin 15 minutes, then transfer to rack to cool fully.
10. Beat butter and icing sugar until pale. Add pistachio paste and combine.
11. Add cream cheese, beat until smooth and silky.
12. Spread frosting over cooled cake. Sprinkle reserved pistachios on top and serve.
Notes
Cool completely before frosting to avoid melting.
Cake improves in flavor if baked a day ahead and stored overnight.
Store leftovers in fridge in airtight container for 3–4 days.
Freeze unfrosted sponge up to 3 months, thaw overnight before frosting.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg