Pistachio Ricotta Swirl Cake
Pistachio Ricotta Swirl Cake
Ingredients
For the Ricotta Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup fresh ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 1/2 cups all-purpose flour
For the Pistachio Paste
- 1 cup shelled pistachios
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
For Assembly
- 1 tablespoon butter, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, ensuring an even coating.
⏱️ 5 min•🌡️ 350
- 2
In a food processor, combine the softened unsalted butter, fresh ricotta cheese, and 3/4 cup granulated sugar. Process until the mixture is creamy and well combined, scraping down the sides as needed.
⏱️ 3 min
- 3
Add the large eggs and vanilla bean paste (or extract) to the food processor. Blend again until the ingredients are fully incorporated into the batter.
⏱️ 2 min
- 4
Add the all-purpose flour to the food processor. Pulse briefly, just until the flour is incorporated and no dry streaks remain. Be careful not to overmix the batter.
⏱️ 2 min
- 5
Pour the finished ricotta cake batter into the prepared springform pan. Set aside.
⏱️ 1 min
- 6
Clean the food processor bowl. Add the shelled pistachios and 1 tablespoon granulated sugar to the clean food processor. Pulse for approximately 5 minutes, or until the pistachios are finely ground and begin to release their natural oils, forming a fine, crumbly mixture.
⏱️ 5 min
- 7
Add the olive oil to the pistachio mixture in the food processor. Continue processing until it transforms into a smooth, vibrant green paste. This may take a few minutes.
⏱️ 2 min
- 8
Dollop spoonfuls of the pistachio paste onto the ricotta cake batter in the springform pan. Use a knife or a small spatula to gently swirl the pistachio paste into the cake batter, creating a marbled effect.
⏱️ 5 min
- 9
Place the springform pan in the preheated oven and bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350
- 10
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before carefully removing the springform ring. Allow the cake to cool completely before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Ricotta Swirl Cake
Ingredients
For the Ricotta Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup fresh ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 1/2 cups all-purpose flour
For the Pistachio Paste
- 1 cup shelled pistachios
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
For Assembly
- 1 tablespoon butter, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, ensuring an even coating.
⏱️ 5 min•🌡️ 350 - 2
In a food processor, combine the softened unsalted butter, fresh ricotta cheese, and 3/4 cup granulated sugar. Process until the mixture is creamy and well combined, scraping down the sides as needed.
⏱️ 3 min - 3
Add the large eggs and vanilla bean paste (or extract) to the food processor. Blend again until the ingredients are fully incorporated into the batter.
⏱️ 2 min - 4
Add the all-purpose flour to the food processor. Pulse briefly, just until the flour is incorporated and no dry streaks remain. Be careful not to overmix the batter.
⏱️ 2 min - 5
Pour the finished ricotta cake batter into the prepared springform pan. Set aside.
⏱️ 1 min - 6
Clean the food processor bowl. Add the shelled pistachios and 1 tablespoon granulated sugar to the clean food processor. Pulse for approximately 5 minutes, or until the pistachios are finely ground and begin to release their natural oils, forming a fine, crumbly mixture.
⏱️ 5 min - 7
Add the olive oil to the pistachio mixture in the food processor. Continue processing until it transforms into a smooth, vibrant green paste. This may take a few minutes.
⏱️ 2 min - 8
Dollop spoonfuls of the pistachio paste onto the ricotta cake batter in the springform pan. Use a knife or a small spatula to gently swirl the pistachio paste into the cake batter, creating a marbled effect.
⏱️ 5 min - 9
Place the springform pan in the preheated oven and bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 45 min•🌡️ 350 - 10
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before carefully removing the springform ring. Allow the cake to cool completely before slicing and serving.