Pistachio and Ricotta Loaf Cake

Name: Pistachio and Ricotta Loaf Cake
Cook time: 70 min
Total time: 70 min
Cuisine: European
Ingredients: pistachios — 100 g; butter — 150 g; ricotta — 150 g; sugar — 250 g; eggs — 3 pcs; vanilla extract — 1 tsp; baking powder — 1 tsp; salt — 1/3 tsp; all-purpose flour — 150 g; powdered sugar — 60 g; lemon — 1 pcs; lemon juice — 20 ml

70 minutes

Medium

Over the years, my recipe collection has grown, filled with all sorts of cakes – different flavors, textures, shapes, and looks. Why? Because I simply adore this type of baking!

Today, I'm happy to share one of my absolute favorites: this Pistachio and Ricotta Loaf Cake. It's pure delight, with an incredibly moist crumb (thanks to the ricotta) that's bursting with aromatic pistachio flavor.

What's more, this cake is perfect for experimenting with different nuts. I've included all the details on how to make substitutions in the ingredient notes below.

Baking European cuisine

3 days ago

Ingredients for 31*11 loaf pan:

Batter

pistachios
100 g
butter
150 g
ricotta
150 g
sugar
250 g
eggs
3 pcs
vanilla extract
1 tsp
baking powder
1 tsp
salt
1/3 tsp
all-purpose flour
150 g

Glaze

powdered sugar
60 g
lemon juice
20 ml

Recipe:

Ingredient Notes:

Pistachios: These nuts are key for the cake’s signature greenish tint and distinct flavor. However, feel free to experiment with other nuts like almonds, hazelnuts, or walnuts. Keep in mind that each will subtly alter the cake’s overall flavor profile.
Ricotta: This is what gives the cake its wonderful rich and moist texture. If ricotta isn’t available, cream cheese can be a suitable substitute.
Butter: Aim for butter with a fat content of 72% or higher. It should be at room temperature – soft, but not melted – so it can cream properly with the sugar.
Eggs: I recommend medium-sized eggs, around 55g each. For the ideal batter consistency, make sure your eggs are also at room temperature.
Flour: Standard all-purpose flour with about 10% protein content works perfectly here.
Sugar: Regular white granulated sugar is all you need. Finer-grained sugar is slightly better as its crystals will dissolve more quickly and thoroughly into the batter.
Powdered Sugar: This is for your glaze. The finer the powder, the smoother your glaze will be.
Vanilla: I’ve used vanilla extract in this recipe. You can easily substitute it with 1 teaspoon of vanilla sugar.
Lemon Juice: Freshly squeezed or bottled lemon juice both work well. For a different citrus note in the glaze, you can also use orange juice.

Let’s start cooking.

Use a coffee grinder or food processor to grind the pistachios into a flour-like consistency.

In a separate bowl, beat the ricotta, soft butter, sugar, and vanilla extract together until creamy.

Add the eggs one at a time, mixing well after each addition.

Then, add the flour, salt, baking powder, and ground nuts. Mix until smooth.

Transfer the batter to a greased baking pan and bake in an oven preheated to the 180°C (355°F). Bake until a skewer inserted into the center comes out clean, which should take about 40 to 50 minutes, though it may require slightly longer.

Allow the finished cake to cool.

Prepare the glaze. Beat the powdered sugar, gradually adding lemon juice.

Pour the glaze over the cooled cake and sprinkle with coarsely chopped pistachios.

Enjoy!

This Pistachio and Ricotta Loaf Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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