Warm Ricotta Cake with Orange Zest and Pistachios

A light and fluffy ricotta cake provides a comforting yet not-too-heavy end to the meal. The orange zest offers a refreshing citrus note, and the pistachios add a subtle crunch and nutty flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.89/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupRicotta Cheese(Whole milk ricotta, drained slightly)

£1.50

0.5cupGranulated Sugar

£0.20

2Eggs(Large)

£0.60

0.3cupAll-Purpose Flour

£0.05

1teaspoonOrange Zest(From about 1/2 orange)

£0.10

0.5teaspoonVanilla Extract

£0.25

0.3teaspoonBaking Powder

£0.02

0.1teaspoonSalt

0.3cupPistachios(Chopped, for garnish)

£0.75

1tablespoonPowdered Sugar(For dusting (optional))

£0.10

Total Cost

£3.57

£0.89 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
2.
In a large bowl, whisk together the ricotta cheese and sugar until smooth.
3.
Add the eggs one at a time, whisking well after each addition.
4.
Stir in the orange zest and vanilla extract.
5.
In a separate bowl, whisk together the flour, baking powder, and salt.
6.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7.
Pour the batter into the prepared cake pan and sprinkle with chopped pistachios.
8.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9.
Let the cake cool in the pan for 10 minutes before transferring it to a serving plate.
10.
Dust with powdered sugar (optional) and serve warm.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (150g)

395 kcal / 1653 kJ

Carbs

33g

13% of RDA

Fat

23g

33% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

24 g

27% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, use full-fat ricotta cheese.

Make sure to drain the ricotta cheese well to prevent a soggy cake. You can wrap it in cheesecloth and squeeze out excess moisture.

Toasting the pistachios before chopping them will enhance their nutty flavor.

This cake is best served warm or at room temperature.

Cooking Equipment

Oven

Mixing Bowls

Whisk

8-inch Cake Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Classic Spaghetti Carbonara

An authentic Roman pasta dish featuring a creamy sauce made from eggs, Pecorino Romano cheese, guanciale, and black pepper. No cream needed!

30 min

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Crispy Fried Artichoke Hearts with Lemon-Garlic Aioli

Tender artichoke hearts, fried to golden perfection and served with a zesty lemon-garlic aioli. A perfect appetizer to complement a rich pasta dish like carbonara.

30 minutes