Pistachio Ricotta Swirl Cake
Pistachio Ricotta Swirl Cake
Ingredients
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup fresh ricotta cheese, drained
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Pistachio Swirl
- 1 cup shelled pistachios, unsalted
- 2 tablespoons neutral oil, such as vegetable or canola
- 2 tablespoons granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
In a food processor, combine the softened unsalted butter, drained fresh ricotta cheese, and 1 cup of granulated sugar. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
⏱️ 3 min
- 3
Add the large eggs one at a time, blending well after each addition. Stir in the vanilla bean paste (or vanilla extract).
⏱️ 2 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the food processor with the wet ingredients. Pulse briefly, just until combined. Be careful not to overmix; the batter should be thick and pale yellow.
⏱️ 3 min
- 5
Pour the cake batter into the prepared springform pan. Set aside.
⏱️ 1 min
- 6
Clean the food processor bowl. Add the shelled unsalted pistachios and 2 tablespoons of granulated sugar to the clean food processor. Pulse continuously for approximately 5 minutes, scraping down the sides frequently, until the pistachios begin to break down and release their natural oils, forming a coarse paste.
⏱️ 5 min
- 7
With the food processor running, slowly drizzle in the neutral oil until a smooth, vibrant green pistachio paste is formed. The consistency should be spreadable.
⏱️ 3 min
- 8
Drop spoonfuls of the pistachio paste over the top of the ricotta cake batter in the springform pan. Use a knife or small spatula to gently swirl the pistachio paste into the batter, creating a marbled pattern. Do not overmix the swirls.
⏱️ 3 min
- 9
Bake the cake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 50 min•🌡️ 350
- 10
Remove the cake from the oven and let it cool in the springform pan on a wire rack for at least 15-20 minutes before carefully releasing the sides of the pan. Allow to cool completely before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Ricotta Swirl Cake
Ingredients
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup fresh ricotta cheese, drained
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Pistachio Swirl
- 1 cup shelled pistachios, unsalted
- 2 tablespoons neutral oil, such as vegetable or canola
- 2 tablespoons granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
In a food processor, combine the softened unsalted butter, drained fresh ricotta cheese, and 1 cup of granulated sugar. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
⏱️ 3 min - 3
Add the large eggs one at a time, blending well after each addition. Stir in the vanilla bean paste (or vanilla extract).
⏱️ 2 min - 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the food processor with the wet ingredients. Pulse briefly, just until combined. Be careful not to overmix; the batter should be thick and pale yellow.
⏱️ 3 min - 5
Pour the cake batter into the prepared springform pan. Set aside.
⏱️ 1 min - 6
Clean the food processor bowl. Add the shelled unsalted pistachios and 2 tablespoons of granulated sugar to the clean food processor. Pulse continuously for approximately 5 minutes, scraping down the sides frequently, until the pistachios begin to break down and release their natural oils, forming a coarse paste.
⏱️ 5 min - 7
With the food processor running, slowly drizzle in the neutral oil until a smooth, vibrant green pistachio paste is formed. The consistency should be spreadable.
⏱️ 3 min - 8
Drop spoonfuls of the pistachio paste over the top of the ricotta cake batter in the springform pan. Use a knife or small spatula to gently swirl the pistachio paste into the batter, creating a marbled pattern. Do not overmix the swirls.
⏱️ 3 min - 9
Bake the cake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 50 min•🌡️ 350 - 10
Remove the cake from the oven and let it cool in the springform pan on a wire rack for at least 15-20 minutes before carefully releasing the sides of the pan. Allow to cool completely before slicing and serving.