Best Ricotta Pistachio Cake

This Ricotta Pistachio Cake has a moist and creamy texture with a delicious nutty flavor! It’s easy to make with budget friendly ingredients, and of course it’s totally delicious!

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This Italian-inspired cake is super soft and moist. It has a tender crumb, and it is not dry but not too wet either. The ricotta cheese makes this cake super creamy. And the good thing here is that there are no baking skills required. You only have to mix all ingredients together (without a mixer) and then pour it in a baking pan to let it bake in the oven.

Wether there are guests coming over or you need something sweet with a hot cup of coffee, this cake will be the perfect threat!

Wallet-friendly Ricotta Pistachio Cake

This Italian-inspired cake is ideal if you want to whip up something delicious with simple ingredients. It contains inexpensive basics like eggs ($ 0,83), Flour ($ 0,13), vanilla extract ($ 0,13), granulated sugar ($ 0,41), olive oil ($1,8) and baking powder ($0,02). Supplemented with ricotta ($3,00) and pistachio ($1,50).

If you find the pistachio too expensive, choose cheaper nuts such as almonds or cashews. This then does not make the truly ricotta “pistachio” cake, but still retains the delicious nutty flavor!

What goes in a Ricotta Pistachio Cake?

• Eggs – This makes the moisture of the ricotta well together.
• Ricotta cheese – I recommend using full-fat ricotta cheese. This is because full-fat ricotta contains more fat that will make the cake creamier and more moist.
• Pistachio – Unsalted pistachios that are pre-shelled can be used for this. It is best if they are unroasted, but roasted will work too.
• Flour – All purposed flour is best to use for this cake. But if you have cake flour, that is fine too.
• Vanilla extract – For that extra flavor to shine through!
• Sugar – Granulated sugar makes the best result for the cake.
• Olive oil – This gives the cake a wonderful moist texture and is rich in flavor. You can also use sunflower or rapeseed oil instead.
• Baking powder – To give your cake more volume.

 

How do you make Ricotta Pistachio Cake?

1. First, heat the oven to 175 degrees Celsius, then place baking paper on the bottom of a round (8-inch) baking pan. Use a brush to coat the sides of the baking pan a little with olive oil.
   
2. In a large bowl, mix the sugar, olive oil, ricotta, eggs and vanilla extract.
   
3. Then in the same bowl add the flour, ground pistachio, baking powder and salt and stir until combined.
4. Next, pour the mix into the baking pan and bake in the oven for 40-45 minutes, or until no more crumbs come off a stick.
   
5. Remove the cake from the oven and let it cool for about 20 minutes before removing it from the baking pan.
6. Sprinkle with some powdered sugar and some pistachios for decoration, if desired. Enjoy!

(Full recipe is given in the recipe card below.)

Tips for best results

• Be sure to place parchment paper at the bottom of the baking pan and grease some olive oil on the sides of the pan before pouring in the cake batter. This will prevent the cake from sticking when it is baked.
• If you notice the cake starting to brown at the top, cover it with aluminium foil. Especially because this cake is very moist, you should not bake it for a shorter time in the oven!
• Use eggs at room temperature because they are easier to mix than cold ones from the refrigerator. Do you only have eggs in the fridge? Then rinse them under the tap with warm water for a few minutes.

How long can you store the cake?

If the ricotta pistachio cake is not decorated, it can be stored in the refrigerator for up to 5 days in an airtight container or covered with foil.

If the cake is decorated with for example cream cheese frosting, it can be stored for up to 3 days – in an airtight container or covered. Just make sure the cake is completely cooled before placing it in the refrigerator.

Can you freeze Ricotta Pistachio Cake?

Yes, you can store the (undecorated) ricotta pistachio cake for up to 3 months in the freezer in a sealed container. Let it thaw overnight in the refrigerator before consuming.

If the cake is decorated then it cannot be frozen and must be consumed within 3 days – if kept in the refrigerator as described above.

Try out my other recipes

If you have seen buy other recipes on this blog, you know that I always look at ways to safe you some money with grocery shopping without compromising on nutrition or taste! You might try out my other budget friendly recipes:

• Easy volcano chicken
• Chicken Souvlaki
• Diary Free Tzatziki
• Souvlaki Platter

Did you like it?

Did you make this ricotta pistachio cake? Let me know in the comments how it turned out! You can also tag me on instagram if you made this cake 😊. I love to hear from you and I will try to comment you back!