There’s something luxurious yet delightfully casual about a nutty one-layer cake you can whip up in an afternoon. This Pistachio, Orange & Ricotta Cake perfectly balances the creamy richness of ricotta with the sweet zest of orange and the mellow nutty flavor of pistachios. Whether you enjoy it frosted or dusted with powdered sugar, it’s a crowd-pleaser that feels both indulgent and refreshingly light.
Looking for inspiration? Try this delicious Pistachio Basque Cheesecake for another way to use ricotta and pistachio in baking.
Ingredients
For the Cake:
- 1 large orange, zested
- 150g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- ½ tsp vanilla bean paste
- 160g plain flour
- 80g unsalted pistachios
- 2½ tsp baking powder
- ¼ tsp salt
- 125g ricotta cheese
For the Frosting:
- 60g unsalted butter, softened
- 60g icing sugar
- 70g pistachio paste (also called pistachio cream)
- 150g cream cheese, room temperature
Equipment Needed:
- 1 × 8-inch (20cm) round cake tin
- Food processor
- Stand mixer or hand mixer
- Mixing bowls
Instructions
Step 1: Prep the Tin and Oven
Preheat your oven to 160°C fan (180°C conventional). Grease and line your 8-inch cake tin with parchment paper.
Step 2: Grind Pistachios
Use a food processor to grind the pistachios until they’re very finely chopped — not quite powder, just a coarse flour. Reserve 1 tbsp of the ground nuts for topping later.
Discover great ideas like this Pistachio Lava Cake that also starts with finely ground nuts for a molten interior.
Step 3: Infuse the Sugar
In a large bowl, combine the caster sugar and orange zest. Use your fingertips to rub the zest into the sugar until it resembles wet sand and smells bright and citrusy.
Step 4: Make the Batter
Add softened butter and vanilla paste to the sugar mixture and beat until pale and fluffy — about 3–4 minutes.
Add the eggs one at a time, mixing well after each.
Mix in the flour, ground pistachios (except reserved portion), baking powder, and salt. Blend until smooth.
Finally, fold in the ricotta gently, mixing until just combined.
Step 5: Bake the Cake
Pour the batter into the prepared tin and smooth the top. Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool fully before frosting.
Step 6: Make the Frosting
Beat together the softened butter and icing sugar until pale and smooth.
Add the pistachio paste and beat again to incorporate.
Finally, add the cream cheese and mix until the frosting is silky and well blended.
Check out this Homemade Italian Pistachio Cream if you’re looking to make your own high-quality pistachio paste.
Step 7: Decorate and Serve
Spread the frosting over the cooled cake. Sprinkle the reserved ground pistachios over the top.
You can skip the frosting and simply dust with icing sugar for a more subtle finish.
Storage Tips:
- This cake keeps well in an airtight container in the fridge for up to 3 days.
- For the best texture, allow to come to room temperature before serving.
Serving Suggestions
- Serve with a cup of earl grey tea or strong coffee.
- Pairs beautifully with berries or a spoonful of marmalade on the side.
Don’t miss our Pistachio and Cherry Cheesecake for another elegant dessert twist.
Optional Variations
- Replace orange zest with lemon zest for a sharper citrus note.
- Use almond flour for a different nutty background.
- Top with a pistachio brittle for crunch.
Try These Next
Don’t miss our Vegan Pistachio Cream Brownies if you’re exploring egg-free, dairy-free treats with the same luxurious nutty tone.
Learn more about our Pistachio Milk Cake for an ultra-moist dessert that feels nostalgic yet innovative.