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Pistachio Ricotta Cake

This Pistachio Ricotta Cake will be a welcome addition to your springtime baking. It’s moist, just sweet enough, and full of nutty pistachio flavor!
Course Dessert
Cook Time 1 hour
Servings 8
Author Jessica

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 box instant pistachio pudding
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs beaten
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup butter melted
  • 1 teaspoon vanilla extract
  • 1/2 cup dry roasted pistachios chopped
  • Optional: powdered sugar

Instructions

  • Preheat oven to 350 degrees. Generously grease a 9-inch springform pan and set aside.
  • Whisk together the flour, pistachio pudding mix, sugar, baking powder, and salt in a medium bowl. Set aside.
  • In a mixing bowl, add the eggs, ricotta, butter, and vanilla. Mix until smooth.
  • Gradually add in the dry ingredients just until blended.  
  • Fold in the chopped pistachios.
  • Spoon the cake batter into the prepared pan and spread it evenly.
  • Bake for 50-60 minutes, or until golden brown and cake is set in the middle.
  • Allow the cake the cool. Then, remove it from the springform pan.
  • Sprinkle powdered sugar on top, if desired, and serve.