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Lemon Pistachio Ricotta Cloud Cake Recipe

Lemon Pistachio Ricotta Cloud Cake Recipe
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★★★★★

4.9 from 6 reviews

Delicately citrusy, nutty, and impossibly fluffy, this Lemon Pistachio Ricotta Cloud Cake combines the bright zest of lemons with creamy ricotta and crunchy pistachios for a light, melt-in-your-mouth dessert perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 4 large eggs, separated
  • 1 cup whole milk ricotta
  • ¼ cup olive oil

Dry Ingredients

  • ¾ cup sugar
  • ½ cup flour
  • ½ cup ground pistachios
  • Pinch of salt
  • Zest of 2 lemons

Toppings

  • Powdered sugar for dusting
  • Chopped pistachios for garnish

Instructions

  1. Prep the Pan: Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper and lightly grease it to ensure the cake releases easily after baking.
  2. Whisk Egg Yolks and Sugar: In a large bowl, beat the egg yolks with the sugar until the mixture becomes pale and creamy, which usually takes about 3-5 minutes. This step helps incorporate air for a fluffy texture.
  3. Add Flavorings and Ricotta: Stir in the lemon zest, whole milk ricotta, and olive oil until the mixture is smooth and well combined, enhancing the cake’s moistness and citrus flavor.
  4. Incorporate Dry Ingredients: Gently fold in the flour, ground pistachios, and a pinch of salt until just combined. Avoid overmixing to keep the batter light.
  5. Beat Egg Whites: In a separate clean bowl, whisk the egg whites until stiff peaks form. This creates the airy structure needed for the cloud-like texture.
  6. Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the batter in batches, using a spatula to maintain as much air as possible for fluffiness.
  7. Bake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden and set in the center.
  8. Cool and Garnish: Allow the cake to cool completely in the pan. Once cooled, remove the springform ring, dust the top with powdered sugar, and sprinkle with chopped pistachios for a beautiful finish.

Notes

  • Use whole milk ricotta for the creamiest texture; draining excess whey can improve batter consistency.
  • Be gentle when folding egg whites to retain volume and ensure a light cake.
  • Ground pistachios add nutty flavor and texture, but can be substituted with almonds if needed.
  • The cake is best served at room temperature and can be stored covered in the fridge for up to 3 days.
  • For extra lemon flavor, add a tablespoon of fresh lemon juice to the batter along with the zest.

Nutrition

Keywords: Lemon pistachio cake, ricotta cake, citrus dessert, fluffy cake, nutty cake, springform cake, Italian dessert

Find it online: https://maicook.com/lemon-pistachio-ricotta-cloud-cake-recipe/