Lemon Pistachio Ricotta Cloud Cake
A light and fluffy ricotta cake infused with bright lemon zest and nutty pistachios, offering a delicate balance of citrusy freshness and creamy richness. Perfect for brunch, dessert, or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups full-fat ricotta cheese
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shelled pistachios, chopped
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, beat ricotta, sugar, egg yolks, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk flour, baking powder, and salt, then fold into the ricotta mixture.
- Beat egg whites until stiff peaks form, then gently fold into the batter. Stir in most of the pistachios, reserving some for topping.
- Pour batter into the prepared pan, smooth the top, and sprinkle remaining pistachios over it.
- Bake for 40–45 minutes until set and lightly golden.
- Cool completely in the pan before dusting with powdered sugar and serving.
Notes
- Toast pistachios before adding for deeper flavor.
- Use fresh lemon juice and zest for the best citrus brightness.
- Chill the cake for a firmer, cheesecake-like texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
Find it online: https://dishmio.com/lemon-pistachio-ricotta-cloud-cake/