Bindi Ricotta Pistachio Cake Recipe is a moist, nutty dessert made from ricotta cheese, pistachios, and lemon zest that creates a rich texture and delicate sweetness.
The flavor is truly delicious, soft inside and slightly crisp outside, filled with nutty depth. I made this Bindi Ricotta Pistachio Cake Recipe after watching how it was beautifully created in an Italian bakery video that inspired me deeply.
I will now show step by step how to prepare this Bindi Ricotta Pistachio Cake Recipe.
Why You Will Choose Bindi Ricotta Pistachio Cake Recipe?
You will choose Bindi Ricotta Pistachio Cake Recipe because it delivers a unique blend of creamy ricotta, crunchy pistachios, and light lemon zest that creates a delightful flavor balance.
Each slice feels soft, moist, and rich in every bite, offering comfort and satisfaction. The recipe requires simple ingredients yet gives an elegant result that impresses family and friends.
Every bite captures homemade warmth, making this Bindi Ricotta Pistachio Cake Recipe a beautiful treat worth sharing and enjoying often.
How To Prepare Bindi Ricotta Pistachio Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian inspired
Yield: 8 servings
Kitchen Utensils
- 9-inch round cake pan
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Microplane or zester
- Cooling rack
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 15 oz whole milk ricotta cheese
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Zest of 1 lemon (for brightness)
- ¾ cup finely chopped pistachios (or pistachio meal)
- Optional topping: A light dusting of powdered sugar
Instructions
Step 1: Heat The Oven And Prep The Pan
Set Your Oven To 350°F (175°C). Grease A 9-Inch Cake Pan With Butter Or No Stick Spray, Then Line The Bottom With Parchment Paper So The Cake Comes Out Easily Later.
Step 2: Mix The Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
Step 3: Cream The Butter And Sugar
In a large bowl, use an electric mixer to beat the softened butter and sugar until the mixture looks pale and fluffy this should take about 2 to 3 minutes.
Step 4: Add Ricotta And Flavorings
Mix in the ricotta cheese, eggs, vanilla, and lemon zest. Beat everything together until smooth and fully blended.
Step 5: Add The Dry Ingredients And Pistachios
Slowly mix the dry ingredients into the wet mixture, just until the flour disappears. Don’t overmix. Gently fold in the chopped pistachios.
Step 6: Bake
Pour the batter into your prepared pan and spread it evenly. Bake for about 45–50 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
Step 7: Cool And Serve
Let the cake rest in the pan for 10 minutes, then transfer it to a cooling rack. Once it’s fully cooled, dust with powdered sugar and sprinkle a few extra pistachios on top if you like.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 365 kcal |
| Protein | 8 g |
| Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 40 g |
| Fiber | 2 g |
| Sugars | 24 g |
| Cholesterol | 80 mg |
| Sodium | 160 mg |
Bindi Ricotta Pistachio Cake Recipe
The Bindi Ricotta Pistachio Cake Recipe is a rich, moist Italian inspired dessert that beautifully blends creamy ricotta cheese with nutty pistachios for a delicate yet luxurious flavor.
Its speciality lies in the ricotta, which gives the cake an exceptionally soft, velvety texture while keeping it light and moist.
The addition of lemon zest brightens the flavor, and the pistachios add a delightful crunch. Perfectly balanced, this cake captures the elegance of classic Italian baking in a simple, home style treat.
Incredible Essential Health Benefits
➤ Provides a good source of protein and calcium from ricotta cheese, supporting strong bones and muscle health.
➤ Contains healthy fats from pistachios that help maintain heart health and improve cholesterol balance.
➤ Offers antioxidants from pistachios and lemon zest that aid in fighting free radicals and promoting skin vitality.
➤ Supplies sustained energy through balanced carbohydrates, healthy fats, and natural sugars.
➤ Delivers essential vitamins and minerals such as vitamin B6, phosphorus, and zinc for overall wellness.
Expert Tips
● Use room temperature ingredients to help the butter, eggs, and ricotta blend smoothly, creating a uniform and airy batter.
● Gently fold the dry ingredients into the wet mixture to keep the cake tender and prevent it from becoming dense.
● Finely chop the pistachios or use pistachio meal for an even texture that disperses flavor throughout the cake.
● Avoid over baking by checking the cake a few minutes early, it should spring back lightly when touched.
● Allow the cake to cool completely before adding powdered sugar or pistachio topping for a clean finish.
Serving Suggestions
Bindi Ricotta Pistachio Cake Recipe can be served alongside a chilled glass of milk or a cup of lightly brewed tea to complement its creamy texture and nutty flavor.
Adding a small scoop of vanilla ice cream or a drizzle of honey enhances its sweetness and richness. Fresh fruits like raspberries or figs bring a bright contrast.
A sprinkle of powdered sugar or extra pistachios on top adds elegance, making each slice inviting and enjoyable.
Storage And Shelf Life
Bindi Ricotta Pistachio Cake Recipe stays fresh stored in an airtight container at room temperature for up to three days.
Refrigeration extends its shelf life to about a week, keeping the ricotta moist and the pistachios crunchy. To maintain flavor and texture, cover the cake tightly to prevent drying.
Slices can also be individually wrapped and frozen for up to one month, then thawed gently before serving to enjoy the same delicious taste.
Frequently Asked Questions
Can I Use Part Skim Ricotta Instead Of Whole Milk Ricotta?
Yes, but whole milk ricotta gives a richer, creamier texture. Part skim ricotta may result in a slightly drier cake.
Can I Substitute Almonds Or Walnuts For Pistachios?
Yes, other nuts work, but pistachios provide the signature flavor and colour.
Can This Cake Be Made Gluten Free?
Yes, use a 1:1 gluten free flour blend instead of all purpose flour.
Can I Prepare The Cake In Advance?
Yes, the cake can be baked a day before serving and stored in an airtight container.
Can I Reduce The Sugar In This Recipe?
Yes, sugar can be reduced slightly, but it may affect sweetness and texture.
Conclusion
My easy and enjoyable Bindi Ricotta Pistachio Cake Recipe turned out to be a delicious success that brought so much happiness to my kitchen.
The soft ricotta texture and nutty pistachio flavor blended beautifully, making every bite delightful. I truly hope you feel inspired to try this simple and rewarding recipe yourself.
Make it soon, enjoy the wonderful taste, and let me know how delicious it turns out for you after baking.
More Cake Recipes You’ll Love
Paul Newman Cake Recipe || Best Ever
Raspberry Lemonade Cake Recipe | Fresh & Flavourful
Crawfish King Cake Recipe | Easy & Spicy
Black Bottom Cake Recipe | Rich and Creamy
Breakfast Bundt Cake Recipe | Best Here
Bindi Ricotta Pistachio Cake Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Microplane or zester
- Cooling rack
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 15 oz whole milk ricotta cheese
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Zest of 1 lemon for brightness
- ¾ cup finely chopped pistachios or pistachio meal
- Optional topping: A light dusting of powdered sugar
Instructions
Step 1: Heat The Oven And Prep The Pan
- Set Your Oven To 350°F (175°C). Grease A 9-Inch Cake Pan With Butter Or No Stick Spray, Then Line The Bottom With Parchment Paper So The Cake Comes Out Easily Later.
Step 2: Mix The Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
Step 3: Cream The Butter And Sugar
- In a large bowl, use an electric mixer to beat the softened butter and sugar until the mixture looks pale and fluffy this should take about 2 to 3 minutes.
Step 4: Add Ricotta And Flavorings
- Mix in the ricotta cheese, eggs, vanilla, and lemon zest. Beat everything together until smooth and fully blended.
Step 5: Add The Dry Ingredients And Pistachios
- Slowly mix the dry ingredients into the wet mixture, just until the flour disappears. Don’t overmix. Gently fold in the chopped pistachios.
Step 6: Bake
- Pour the batter into your prepared pan and spread it evenly. Bake for about 45–50 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
Step 7: Cool And Serve
- Let the cake rest in the pan for 10 minutes, then transfer it to a cooling rack. Once it’s fully cooled, dust with powdered sugar and sprinkle a few extra pistachios on top if you like.
Notes
Nutrition Facts
Calories: 365 kcal | Protein: 8 g | Fat: 20 g | Saturated Fat: 10 g | Carbohydrates: 40 g | Fiber: 2 g | Sugars: 24 g | Cholesterol: 80 mg | Sodium: 160 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”