The Grand Finale Cake

Short description
A bright and moist Mediterranean-inspired cake, infused with fresh lemon and golden olive oil, topped with a luscious whipped ricotta and pistachio frosting. This elegant dessert offers a perfect balance of citrus freshness and nutty creaminess—an unforgettable finale to any meal.

Why You’ll Love This Recipe
Moist texture thanks to extra virgin olive oil that keeps the cake tender without heaviness

Vibrant lemon flavor from both zest and juice for a refreshing lift

Whipped ricotta-pistachio frosting adds a creamy, nutty contrast that is light yet indulgent

Balanced sweetness that’s not overpowering, perfect for sophisticated palates

Beautiful presentation with crushed pistachios and optional lemon zest garnish

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake
180 ml extra virgin olive oil

200 g granulated sugar

Zest of 2 lemons

3 large eggs

180 ml whole milk

60 ml fresh lemon juice

200 g all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

½ tsp salt

For the Whipped Ricotta-Pistachio Frosting
250 g full-fat ricotta cheese

100 ml heavy cream

60 g pistachio paste (pure, unsweetened if possible)

2 tbsp powdered sugar (or to taste)

Pinch of salt

Crushed pistachios for garnish

Directions
Preheat and prepare
Preheat oven to 175 °C (350 °F). Grease and line a 20 cm round cake pan with parchment paper.

Infuse the sugar
In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and slightly moist.

Mix wet ingredients
Add olive oil and eggs to the sugar mixture. Whisk until smooth and pale. Add the milk and lemon juice, mixing until combined.

Add dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Make the frosting
In a bowl, whip together ricotta cheese, pistachio paste, powdered sugar, and salt with an electric mixer until smooth. Slowly drizzle in the heavy cream while continuing to whip until the frosting is light, fluffy, and spreadable.

Frost and garnish
Generously frost the cooled cake with the whipped ricotta-pistachio cream. Garnish with crushed pistachios and, if desired, a dusting of lemon zest for extra brightness and decoration.

Servings and timing
Servings: 8–10 slices

Prep time: 20 minutes

Cook time: 40 minutes

Cooling and frosting time: 1 hour

Total time: ~2 hours

Variations
Nutty twist: Add chopped pistachios into the cake batter for extra texture.

Dairy-free option: Substitute ricotta with a coconut-based cream cheese and use coconut cream instead of heavy cream.

Flavor boost: Add a teaspoon of almond extract to the frosting for added depth.

Citrus swap: Use orange zest and juice instead of lemon for a different citrus profile.

Layered cake: Slice the cake horizontally and add frosting between layers for a more elaborate dessert.

Storage/reheating
Store the cake covered in the refrigerator for up to 3 days.

Bring to room temperature before serving for optimal texture and flavor.

Do not freeze the frosted cake; freeze the unfrosted cake layers if needed.

FAQs
Can I make this cake ahead of time?
Yes, bake and cool the cake in advance. Prepare the frosting on the day of serving for best freshness.

Can I use a different oil instead of olive oil?
Olive oil is recommended for its flavor and moisture, but mild vegetable or avocado oil can be substituted.

What if I don’t have pistachio paste?
You can blend ground pistachios with a small amount of neutral oil or substitute with almond butter for a similar effect.

Is this cake gluten-free?
Not as written, but you can substitute the flour with a gluten-free all-purpose blend.

How do I keep the frosting from being too runny?
Ensure the ricotta is well-drained and chilled. Whip the cream until stiff peaks before folding it into the ricotta mixture.

Can I use part-skim ricotta?
Full-fat ricotta is preferred for creaminess, but part-skim can be used if necessary, though the frosting will be lighter in texture.

Can I add more lemon flavor?
Add extra lemon zest to the frosting or a lemon glaze on top for an intensified citrus note.

How should I serve this cake?
Serve chilled or at room temperature with a cup of tea or espresso.

Can I double the recipe?
Yes, double the ingredients and bake in two pans or a larger pan, adjusting the baking time as needed.

How do I prevent the cake from drying out?
Do not overbake, and store properly covered. The olive oil also helps maintain moistness.

Conclusion
The Grand Finale Cake is a refined and radiant dessert that captures the essence of the Mediterranean in every bite. With its moist olive oil base, bright lemon character, and ethereal ricotta-pistachio frosting, it offers a sophisticated yet comforting finale to any meal. A celebration of flavor and texture, this cake is sure to leave a lasting impression.

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