Description
A moist orange pistachio ricotta cake topped with silky pistachio cream cheese frosting. This cake balances nutty richness, citrus brightness, and creamy texture, perfect for gatherings or special occasions.
Ingredients
— For the Cake —
1 large orange, grated 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 355°F (180°C conventional / 160°C fan). Grease and line an 8-inch (20 cm) round cake tin.
2. Grind pistachios until finely chopped, not powdery. Reserve 1 tbsp for decoration.
3. Rub orange zest into sugar until fragrant. Cream with butter and vanilla until pale and fluffy.
4. Add eggs one at a time, beating well after each.
5. Add flour, baking powder, salt, and ground pistachios. Mix until smooth.
6. Fold in ricotta gently until just combined.
7. Pour into prepared tin, smooth top, and bake for 40–45 minutes, or until a skewer comes out clean.
8. Cool in the tin for 15 minutes, then transfer to a wire rack and cool fully.
9. For frosting: beat butter and icing sugar until pale. Mix in pistachio paste, then add cream cheese and beat until silky.
10. Frost cooled cake and sprinkle reserved pistachios on top before serving.
Notes
Replace orange zest with lemon or lime for a flavor twist.
Bake sponge a day ahead for deeper flavor and easier slicing.
Store in the fridge up to 3 days in an airtight container.
Unfrosted sponge freezes well for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 25g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg