The Grand Finale Cake
A moist and fluffy cake featuring zesty lemon and creamy whipped ricotta topped with pistachio.
Servings: 10 slices
Calories: 280kcal
Ingredients
For the Cake
- 180 ml extra virgin olive oil Adds moisture and delicate flavor.
- 200 g granulated sugar Sweetens the cake beautifully.
- 2 zest of lemons Brightens the dish with zesty notes.
- 3 large eggs Binds everything together.
- 180 ml whole milk Contributes creaminess.
- 60 ml fresh lemon juice Enhances the lemon flavor.
- 200 g all-purpose flour Forms the base of the cake.
- 1.5 tsp baking powder Ensures the cake rises.
- 0.25 tsp baking soda Helps with leavening.
- 0.5 tsp salt Enhances overall flavor.
For the Frosting
- 250 g full-fat ricotta cheese Adds creaminess.
- 100 ml heavy cream Makes the frosting rich.
- 60 g pistachio paste Imparts unique flavor.
- 2 tbsp powdered sugar Sweetens the frosting.
- pinch salt Balances the sweetness.
- crushed pistachios for garnish For a delightful crunch.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line a 20 cm round cake pan with parchment paper.
- Rub the lemon zest into the granulated sugar until fragrant and moist.
- Add olive oil and eggs to the lemon sugar mixture; whisk until smooth.
- Incorporate whole milk and lemon juice, mixing well.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour into the prepared pan and bake for 35-40 minutes. Cool completely.
Frosting
- Whip ricotta, pistachio paste, powdered sugar, and salt until smooth.
- Gradually add heavy cream and whip until light and fluffy.
Assembly
- Frost the cooled cake generously with whipped ricotta frosting.
- Garnish with crushed pistachios and a light dusting of lemon zest.
Notes
For an extra touch, add a layer of lemon curd between the cake layers. Experiment with vanilla or almond extract in the frosting. Ensure eggs are at room temperature for better texture.