Orange and Pistachio Ricotta Cake Recipe
How to make Orange and Pistachio Ricotta? If you like Orange, this cake is for you. Because it is delicious.When my guests arrive, I make this dessert when I run to the kitchen.
Servings 4 servings
- 8 eggs
- ½ cup white sugar
- ¼ cup agave syrup
- 1 teaspoon vanilla extract
- ½ cup crushed pistachios
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh orange zest (about two oranges)
- 1 tablespoon fresh lemon zest (a little less than an average sized lemon)
- 1 ½ cup fresh ricotta cheese
- 1 ¼ cup almond meal
- 1 teaspoons baking powder
- 1 teaspoon coarse sea salt
Preheat the oven to 375*F and grease the sides of a 9” springform pan.
Separate that egg yolks and egg whites in two different bowls. Combine the yolks, sugar, zest and vanilla and whisk (by hand or with a mixer) until thick and foamy. Fold in the pistachios and set aside.
Sift together the almond meal, baking powder and sea salt into a mixing bowl. Fold in the ricotta. Add the yolk mixture.
Beat the egg whites to medium peaks (a little before stiff) and fold half the egg whites into the yolk and almond mixture. Fold until just combined, then add in the rest of the egg whites, folding carefully- you want to get in a lot of air to the batter.
Pour into the cake tin and bake for 45 minutes or until the top has turned light brown and a toothpick comes out clean when inserted into the middle. When cooled, dust with powdered sugar before serving.