Ingredients
Scale
- 1 1/2 cups ricotta cheese
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup chopped pistachios
- Whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine the ricotta cheese and sugar in a mixing bowl, and mix until smooth.
- Add the eggs, lemon zest, and lemon juice, and mix until well combined.
- Sift in the flour, baking powder, and salt; stir gently to combine.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve slices of the cake topped with whipped cream.
Notes
Make sure to keep the ricotta cheese well-drained for best results. This cake is delicious when paired with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg