Name: Pistachio, Orange & Ricotta Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 large orange, grated zest only; 150 g unsalted butter, softened; 175 g caster sugar; 3 large eggs; ½ tsp vanilla bean paste (or extract); 160 g plain flour; 80 g unsalted pistachios, ground; 2½ tsp baking powder; ¼ tsp salt; 125 g ricotta cheese; 60 g unsalted butter, softened (for frosting); 60 g icing sugar (for frosting); 70 g pistachio paste (for frosting); 150 g cream cheese, room temperature (for frosting)

This Pistachio, Orange & Ricotta Cake is a vibrant, moist citrus dessert that balances zesty orange, creamy ricotta, and the rich nuttiness of pistachios. Topped with a silky pistachio-cream cheese frosting and a sprinkle of crushed pistachios, it’s the kind of cake I like to bake when I want something elegant yet comforting — ideal for weekends, celebrations, or even just a quiet afternoon with tea.

Why You’ll Love This Recipe

I love how this cake is more than just sweet — it’s textured, tangy, nutty, and incredibly tender. The ricotta gives it a luxurious moisture without being heavy, while the pistachios bring in a buttery crunch and flavor. The orange zest brightens up each bite and makes the whole kitchen smell amazing as it bakes. Whether I’m hosting friends or just craving something special, this cake always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 large orange, grated zest only

150 g unsalted butter, softened

175 g caster sugar

3 large eggs

½ tsp vanilla bean paste (or extract)

160 g plain flour

80 g unsalted pistachios, ground

2½ tsp baking powder

¼ tsp salt

125 g ricotta cheese

For the frosting:

60 g unsalted butter, softened

60 g icing sugar

70 g pistachio paste

150 g cream cheese, room temperature

Directions

I start by preheating the oven to 180°C (160°C fan) and greasing and lining an 8-inch (20 cm) cake tin.

Next, I grind the pistachios in a food processor until they’re finely chopped — not too powdery. I always reserve a tablespoon to sprinkle on top later.

In a large bowl, I rub the orange zest into the caster sugar with my fingertips until it smells fragrant. Then I add the softened butter and vanilla and cream the mixture until it turns pale and fluffy.

I beat in the eggs, one by one, making sure each is fully incorporated before adding the next.

I fold in the flour, ground pistachios, baking powder, and salt. Then I gently mix in the ricotta just until everything is combined.

The batter goes into the prepared tin, and I bake it for 40–45 minutes. I know it’s done when a skewer inserted in the center comes out clean. I let it cool completely before frosting.

For the frosting, I beat the butter and icing sugar until smooth, then mix in the pistachio paste. Finally, I beat in the cream cheese until the frosting becomes silky.

Once the cake is cool, I spread the frosting on top and finish with the reserved crushed pistachios.

Servings and timing

Servings: 8–10 slices

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour 5 minutes

Calories: ~400 kcal per serving (estimate)

Variations

I sometimes swap the orange zest for lemon zest for a slightly sharper flavor.

For a gluten-free version, I use a 1:1 gluten-free flour blend.

If I don’t have pistachio paste for the frosting, I blend pistachios with a little oil to make my own.

I like to add a handful of chopped pistachios to the batter for extra crunch.

To make it festive, I add a touch of cardamom or cinnamon to the batter.

Storage/Reheating

I store this cake in an airtight container in the fridge for up to 4 days. The frosting stays firm and the cake remains moist. I let it sit at room temperature for about 20 minutes before serving if I want that soft texture back. I don’t recommend microwaving it, as it affects the frosting — it’s best enjoyed as-is or gently brought to room temp.

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FAQs

How do I make pistachio paste if I don’t have any?

I blend shelled, unsalted pistachios with a small amount of neutral oil until smooth. It won’t be as fine as store-bought, but it works beautifully in the frosting.

Can I use ricotta straight from the container?

Yes, I use ricotta directly, but if it seems very watery, I drain it slightly with a cheesecloth or fine sieve before mixing.

Can I make this cake ahead of time?

Absolutely. I often bake the cake the day before and store it unfrosted, then frost it just before serving for best freshness.

What can I use instead of pistachios?

Almonds or hazelnuts work well if I’m out of pistachios. The flavor will change slightly, but it’s still delicious.

Is this cake freezer-friendly?

Yes, I freeze the unfrosted cake wrapped tightly in plastic wrap and foil. It keeps for up to 2 months. I thaw it overnight in the fridge before frosting.

Conclusion

This Pistachio, Orange & Ricotta Cake brings together the best of bright citrus, creamy cheese, and rich nuts into one irresistible dessert. I love how it feels both simple and luxurious, perfect for cozy weekends or a stunning centerpiece at any gathering. Whether I’m baking for guests or just for myself, this cake always brings a little joy to the table.

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