Bindi Ricotta Pistachio Cake Recipe
Bindi Ricotta Pistachio Cake Recipe is a moist, nutty dessert combining creamy ricotta, crunchy pistachios, and fresh lemon zest. Simple ingredients create a rich, flavourful cake that delights every bite. Soft inside and lightly golden outside, it pairs beautifully with tea, coffee, or fresh fruit. Easy to prepare, it offers a delicious, elegant treat for sharing.
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.