Try this easy Bindi Ricotta Pistachio Cake recipe that mixes Italian and Middle Eastern tastes. It’s a soft, rich cake with a light texture. It has smooth ricotta cheese and crunchy pistachios for a special and tasty treat.
What is Bindi Ricotta Pistachio Cake?
This Bindi Ricotta Pistachio Cake is a yummy sweet treat. It’s made with smooth ricotta cheese and tasty pistachios for a simple yet delicious dessert.
How to serve Ricotta Pistachio Cake?
1. Let the cake cool down on a rack until it’s completely cold.
2. Put the cake on a plate or stand for serving.
3. If you like, sprinkle some powdered sugar on top for extra sweetness and a nice look.
4. Add some whipped cream or ice cream with each piece for a special treat.
5. You can also put more chopped pistachios on top for a pretty and crunchy finish.
6. Place the cake pieces on small plates to serve.
7. Enjoy the great mix of tastes and textures in this cake!
How to store Ricotta Pistachio Cake?
1. Let the cake cool down completely before you put it away. This stops it from getting wet and mushy.
2. Wrap the cake well with plastic wrap or foil to keep it from getting dry.
3. You can also put the cake in a sealed box. If you stack slices, put paper between them so they don’t stick.
4. Keep the wrapped or boxed cake in the fridge for 3 to 4 days to stay fresh.
5. When you want to eat leftover cake, let it warm up for 15-20 minutes first.
6. For keeping the cake longer, freeze it wrapped up well or in a freezer bag.
7. The cake can stay frozen for 2 to 3 months. Thaw it in the fridge overnight or warm up slices in the microwave when you’re ready to eat. Enjoy your cake!
Ricotta Pistachio Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pistachios finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- 1/4 cup pistachios roughly chopped (for garnish)
- Powdered sugar for dusting
Instructions
- Sure, here's that paragraph in simpler terms:
- Turn on your oven to 350°F (175°C). Make sure your 9-inch cake pan won't stick by greasing it or using baking paper.
- In a bowl, mix together flour, pistachio nuts, baking powder, baking soda, and salt. Then put it to the side.
- In a big bowl, use a mixer to mix soft butter and sugar until it's really smooth, which should take about 2-3 minutes.
- Now, add the eggs one at a time, mixing each time you add one. Mix in some vanilla too.
- Next, add the flour mix and ricotta cheese to the big bowl with the butter and sugar, starting and ending with the flour mix. Stir it just enough to mix it all together.
- Mix in some lemon peel gently.
- Pour this cake mix into your pan and smooth it out.
- Cook it in the oven for 35-40 minutes. It's done when you can poke it with a toothpick and it comes out clean, and the top is a bit brown.
- After it's cooked, let the cake sit in the pan for 10-15 minutes, then put it on a rack to cool down all the way.
- When it's cool, throw some chopped pistachios on top and some powdered sugar if you like it sweet.
- Cut your Bindi Ricotta Pistachio Cake, serve it, and enjoy the yummy mix of flavors!
Hope you all love this cake recipe!