The Grand Finale Cake
A vibrant dessert combining fresh lemons, ricotta, and pistachios, perfect for any celebration.
Servings: 8 slices
Calories: 350kcal
Ingredients
Cake Ingredients
- 180 ml extra virgin olive oil Adds a rich, slightly fruity flavor.
- 200 g granulated sugar Sweetens and enhances the flavors.
- 2 pieces zest of lemons Infuses citrus aroma.
- 3 large eggs Provides structure and moisture.
- 180 ml whole milk Creates a tender crumb.
- 60 ml fresh lemon juice Adds zesty tang.
- 200 g all-purpose flour The base of the cake.
- 1.5 tsp baking powder Provides lift.
- 0.25 tsp baking soda Works with baking powder for leavening.
- 0.5 tsp salt Enhances flavors.
Frosting Ingredients
- 250 g full-fat ricotta cheese Rich and creamy.
- 100 ml heavy cream Adds body to the frosting.
- 60 g pistachio paste Infuses nutty depth.
- 2 tbsp powdered sugar Sweetens the frosting.
- 1 pinch salt Elevates the sweet flavors.
Garnish
- Crushed pistachios For garnish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease a 20 cm round cake pan.
- Rub the lemon zest into the granulated sugar until fragrant.
- Add the olive oil and eggs. Whisk until smooth, then mix in the milk and lemon juice.
- In another bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.
- Fold the dry mixture into the wet mixture gently until just combined.
Baking
- Pour the batter into the greased pan and bake for 35-40 minutes until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
Frosting
- In a mixing bowl, whip together the ricotta, pistachio paste, powdered sugar, and a pinch of salt until smooth.
- Gradually add heavy cream while whipping until fluffy.
Assembly
- Once the cake is cooled, frost with the ricotta-pistachio mixture and garnish with crushed pistachios.
Notes
Use fresh lemon for best flavor. Opt for high-quality ricotta for creamier frosting. Avoid overmixing during preparation.