Pistachio and Ricotta Loaf Cake

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.
Would you like to thank me? It's easy!