Pistachio Ricotta Cake

The combination of pistachios, ricotta, and orange is one of my favorites. All of these elements create a cake that’s both sophisticated and homey at the same time. This Pistachio Ricotta Cake with Orange has become my absolute favorite for spring gatherings, Mother’s Day brunches, or anytime I want to impress without spending hours in the kitchen. The moist, tender crumb and subtle flavors make it perfect for both casual coffee mornings and special occasions. The entire dessert comes together in about 45 minutes with a hand mixer- easy peasy!

Why This Pistachio Ricotta Orange Cake Will Become Your New Favorite

When I first experimented with this recipe, I was looking for something different from the standard vanilla or chocolate cakes that dominate dessert tables. The vibrant green pistachios, creamy ricotta, and bright orange zest create a flavor combination that’s unexpected but instantly lovable. It is very reminiscent of Italian Ricotta cake in flavor, but the texture is much lighter. The pistachios add a subtle nuttiness and beautiful color, while the orange zest brings a fresh brightness that balances everything perfectly. If you are looking for more pistachio recipes, try my pistachio rice krispie treats!

Using Ricotta in Your Cake Recipe

If you’ve never baked with ricotta before, you’re in for a treat. This Italian cheese might seem like an unusual cake ingredient, but it’s the secret to the most tender, moist crumb you’ve ever tasted. Unlike some dense pound cakes, this one stays light and fluffy while maintaining richness.

The half cup of ricotta might not seem like much, but it makes all the difference. It adds moisture without making the cake heavy, and brings a subtle tanginess that complements the sweet pistachios and aromatic orange perfectly.

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Pistachio Orange Cake with Pistachio Cream Cheese Frosting

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@lilypcrumbs

Welcome back to my favorite series- Best thing I made all month !! Here we have a deliciously easy pistachio ricotta citrus cake situation! I believe we call these snacking cakes! This is a super easy pistachio cake recipe that comes together in just 45 minutes. #pistachiocake #pistachiodessert #ricotta

♬ original sound – 80s throwback hits

Equipment

• 8 inch cake pan

Ingredients

• 1 Zest of 1 orange
• 2/3 cup unsalted butter, softened 11 tablespoons, 150 grams
• 1 cup granulated sugar + 1 tablespoon 175 grams
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour 157 grams
• 2/3 cup unsalted pistachios about 80 grams
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup ricotta cheese 124 grams

Frosting

• 1/4 cup unsalted butter, softened 4 tablespoons
• 1 cup Powdered Sugar
• 1/4 cup Pistachio Paste I used the brand "Turkish"
• 2/3 cup Cream Cheese room temperature

Instructions

• Preheat the oven to 350°F. Grease and line an 8-inch cake pan.
• Grind the pistachios in a food processor until mostly finely chopped- do not completely turn them into a powder- we want texture! Set aside 1 tablespoon of the ground pistachios so you can sprinkle them on top of the cake!
• In a large bowl, combine the sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and the sugar looks like wet sand
• Add the softened butter and vanilla to the sugar mixture and beat with a stand mixer or electric whisk for 3-4 minutes until pale and fluffy. Add the eggs and mix again.
• Add the flour, ground pistachios, baking powder, and salt. Mix again until smooth! Add the ricotta and mix again. Scoop batter into pan and smooth out the top with the offset spatula
• Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean
• Let the cake cool completely while you make the frosting!
• Beat the softened butter and powdered sugar until smooth, pale, and fluffy! Add in the cream cheese and the pistachio paste or butter and beat until frosting is smooth
• Spread the frosting over the cooled cake and sprinkle with the reserved ground pistachios before serving.