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ricotta pistachio cake

Ricotta Pistachio Cake

A creamy and moist Ricotta Pistachio Cake that is filled with pistachios. It is easy to make and budget friendly too!
Total cost: $7,82
5 from 2 votes
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Equipment

  • Baking paper
  • 8 inch round baking pan
  • Brush to coat baking pan

Ingredients
  

  • 1 cup granulated sugar $0,41
  • 2/3 cup olive oil $1,8
  • 1 cup whole milk ricotta $3,00
  • 3 medium eggs $0,83
  • 2 tsp vanilla extract $0,13
  • 1 cup all purposed flower $0,13
  • 1/4 ground pistachios, unsalted and unfrosted $1,50
  • 2 tsp baking pouder $0,02
  • pinch of salt

Topping (optionally)

  • a little bit of powdered sugar
  • some pistachios

Instructions
 

  • Preheat the oven to 175 degrees Celsius. Then line a 8 inch round baking pan with baking paper, and use a brush to cover the baking pan with some olive oil or use a non stick spray.
  • In a large bowl mix: the sugar, olive oil, ricotta, eggs and vanilla extract.
  • In the same bowl add the flour, ground pistachio, baking powder and salt. Stir until everything is combined well.
  • Pour the baking mix in the baking pan and bake in the oven for 40-45 minutes, or until no more crumbs come off on a skewer stick.
  • Take the cake out of the oven and let it cool for about 20 minutes. After the cake is cool down, remove it from the baking pan and let it cool once more.
  • Additionally you top it off with some powdered sugar and pistachios. Enjoy!