Introduction
If you love the rich, bold flavor of espresso combined with the creamy texture of ricotta and the crunch of pistachios, then this Espresso Ricotta Pistachio Cake is definitely for you! Furthermore, this moist and flavorful cake is perfect for coffee lovers, making it an ideal treat for any occasion. Whether you’re enjoying it for breakfast, brunch, or dessert, it’s sure to impress.
Why You’ll Love Espresso Ricotta Pistachio Cake
- Rich and Moist: The combination of ricotta cheese and vegetable oil keeps this cake incredibly soft and tender.
- Perfect Espresso Flavor: Strong brewed espresso infuses the cake with deep coffee notes.
- Crunchy Pistachio Topping: A generous layer of chopped pistachios adds a satisfying crunch.
- Easy to Make: Simple ingredients and straightforward steps make this an accessible recipe for home bakers.
- Aromatic and Irresistible: The blend of vanilla, cocoa, and espresso creates an irresistible aroma and taste.
Ingredients
Cake:
- 2 cups whole milk ricotta cheese
- 1/2 cup strong brewed espresso (cooled)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil (for extra moisture)
- 3/4 cup shelled pistachios, roughly chopped
- 1/4 cup dark brown sugar (for the caramelized effect)
- 2 tablespoons cocoa powder (for espresso swirl effect)
- 1/4 cup honey or espresso glaze (for a sticky top)
- Powdered sugar for dusting (optional)
Necessary Tools
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pan
- Parchment paper
- Spatula
- Cooling rack
Ingredient Swaps and Additions
- Ricotta Substitute: Use Greek yogurt for a slightly tangy taste and similar texture.
- Espresso Alternative: Strong brewed coffee can work as a substitute.
- Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend.
- Sweetener Alternative: Use coconut sugar instead of granulated sugar for a deeper flavor.
- Extra Flavor: Add a pinch of cinnamon for extra warmth.
Step-by-Step Instructions
1️⃣ Prep the Oven and Pan
Preheat oven to 350°F (175°C). Then, grease and line a deep 9-inch round cake pan with parchment paper.
2️⃣ Mix the Wet Ingredients
In a mixing bowl, cream together ricotta and sugar until light and fluffy. Then, add eggs one at a time, mixing well after each addition. After that, stir in vanilla extract, melted butter, vegetable oil, and espresso.
3️⃣ Combine the Dry Ingredients
Then, in a separate bowl, whisk together flour, baking powder, salt, and cocoa powder for a slight espresso swirl effect.
4️⃣ Mix the Batter
After that, gradually fold dry ingredients into wet ingredients until just combined (do not overmix).
5️⃣ Layer the Cake
Then, pour half of the batter into the prepared cake pan. Later, sprinkle brown sugar over it, then pour the remaining batter on top.
6️⃣ Add Pistachios
After that, sprinkle a generous layer of chopped pistachios on top.
7️⃣ Bake
Then, bake for 45-50 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
8️⃣ Glaze and Cool
While warm, brush the top with honey or an espresso glaze for a glossy, sticky effect. Let cool completely before dusting with powdered sugar and serving.
Additionally, if you’re craving a cake with a unique twist, try this Pistachio Ricotta Cake, which combines the creamy texture of ricotta with the nutty richness of pistachios for a truly irresistible dessert.
Pro Tips for Success of Espresso Ricotta Pistachio Cake
- Don’t Overmix: Overmixing the batter can make the cake dense instead of tender.
- Use High-Quality Espresso: A rich, bold espresso enhances the flavor.
- Cool Before Slicing: Allow the cake to cool completely to set properly.
Serving Suggestions for Espresso Ricotta Pistachio Cake
You can serve this Espresso Ricotta Pistachio Cake with a hot cup of espresso or cappuccino, which will perfectly complement the rich flavors. Additionally, pairing it with vanilla ice cream creates a decadent dessert experience, balancing the cake’s warmth with the creaminess of the ice cream.
Furthermore, you can drizzle it with extra honey or a coffee glaze for added sweetness, enhancing the flavor and making each bite even more indulgent.
Storing and Reheating
To store the cake, keep it in an airtight container at room temperature for up to 2 days; however, if you prefer it to last longer, you can refrigerate it for up to 5 days. Furthermore, if you’d like to enjoy it warm, simply reheat individual slices in the microwave for 10-15 seconds. This will restore its softness, making it just as delightful as when it was first baked.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 40g
- Protein: 7g
- Fat: 15g
- Fiber: 2g
- Sugar: 25g
FAQs – Espresso Ricotta Pistachio Cake
1. Can I make this cake ahead of time?
Of course, this cake actually tastes better the next day as the flavors develop overnight.
2. Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months.
3. Can I make this cake without espresso?
Of course, you can substitute with strong brewed coffee or leave it out for a more neutral flavor.
4. Can I use almond flour instead of all-purpose flour?
Yes, but the texture will be denser.
5. How do I make an espresso glaze?
Mix 1/2 cup powdered sugar with 1-2 tablespoons of brewed espresso for a simple glaze.
Conclusion
This Espresso Ricotta Pistachio Cake is, without a doubt, the ultimate treat for coffee lovers. Additionally, with its rich flavors, moist texture, and crunchy topping, it’s perfect for any occasion. So, try it today and enjoy a slice of heaven alongside your favorite cup of coffee!
If you’re looking for another citrus-infused treat, check out this Limoncello Pistachio Cake, which combines the tang of limoncello with the crunch of pistachios for a delightful and flavorful dessert.
Espresso Ricotta Pistachio Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line a deep 9-inch round cake pan with parchment paper.
- In a mixing bowl, cream together ricotta and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, melted butter, vegetable oil, and cooled espresso.
- In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour half of the batter into the prepared cake pan. Sprinkle brown sugar over it, then pour the remaining batter on top.
- Sprinkle a generous layer of chopped pistachios on top.
- Bake for 45-50 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
- While warm, brush the top with honey or an espresso glaze for a glossy, sticky effect. Let cool completely before dusting with powdered sugar and serving.
