I still remember the warm light in my mother’s kitchen, the hum of conversation, and the scent of citrus and nuts mingling as she peeled an orange over a mixing bowl. A simple slice of something homemade could make an ordinary afternoon feel like a celebration, and that memory is why I keep baking the comforting things I love. This Pistachio, Orange & Ricotta Cake brings that same bright, nostalgic comfort every time I make it.

I’m a Midwestern home cook who learned at my mother’s elbow, dog‑eared church cookbooks and all. I’ve been known to keep things uncomplicated: practical steps, real‑world pantry swaps, and a focus on what actually works for weeknight baking and weekend treats. My approach to the Pistachio, Orange & Ricotta Cake is all about gentle flavors a fragrant orange zest, the soft richness of ricotta, and the earthy crunch of pistachios.

I test recipes in a family kitchen where time is short and expectations are high, so every recipe must be forgiving, easy to follow, and reliably delicious. If you like the idea of citrus and cream working together, you might also enjoy the bright tang in my creamy ricotta bars; I’ve linked a similar riff on ricotta and orange for another cozy bake here: creamy orange ricotta cheesecake bars.

This Pistachio, Orange & Ricotta Cake is not fussy, and it doesn’t require exotic ingredients. It feels fancy when you bring it to the table, but it’s straightforward to make and kid‑approved. The ricotta keeps the crumb tender and moist without needing any sour cream, and the pistachios add texture and a subtle nutty note that pairs perfectly with orange. I’ll walk you through everything step by step, from grinding the nuts to whipping the frosting, so you can make this Pistachio, Orange & Ricotta Cake with confidence even if you’re not a regular baker.

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Why this recipe works

This Pistachio, Orange & Ricotta Cake works because the balance of flavors and textures feels effortless. The ricotta provides gentle richness and moisture, while the orange zest lifts the whole cake with bright aromatics. The pistachios add both flavor and a slight bite, and when you grind them into the batter they blend seamlessly without weighing the cake down. Because the recipe uses whole eggs and butter creamed with sugar, you get a tender, buttery structure that supports the ricotta rather than competing with it. The result is a cake that tastes more refined than the effort required.

When you bake this Pistachio, Orange & Ricotta Cake at home, you get a tender crumb with a delicate citrus perfume and little green flecks of pistachio that make each slice feel special. The pistachio paste in the frosting doubles down on that nutty flavor without adding bulk, and the cream cheese along with softened butter gives the frosting enough structure to spread beautifully. I appreciate recipes that are forgiving this Pistachio, Orange & Ricotta Cake holds up well if you bake a few minutes longer or if your ricotta is a little looser than expected.

The technique is simple: grind the nuts, zest the orange, cream butter and sugar, fold in the dry ingredients and ricotta, and bake until a skewer comes out clean. It is the kind of recipe that makes sense for a Sunday afternoon or a midweek dessert when you want something special but don’t want to fuss for hours. Because it’s pork‑free and family‑friendly, it’s perfect for gatherings where everyone’s tastes vary. The cake also freezes well you can make the cake layers ahead and add the frosting later for a fresh finish.

How to prepare Pistachio, Orange & Ricotta Cake

Ingredients

1 large orange, grated zest
150g unsalted butter, softened
175g caster sugar
3 large eggs
1/2 tsp vanilla bean paste
160g plain flour
80g unsalted pistachios, plus 1 tablespoon for topping
2 ½ teaspoons baking powder
1/4 teaspoon salt
125g ricotta
For the frosting: 60g unsalted butter, softened
60g icing sugar
70g pistachio paste
150g cream cheese, room temp

Instructions

Preheat your oven to 160C fan/180C. Grease and line an 8-inch/20cm cake tin with parchment paper.
In your food processor, grind the pistachios until they are mostly fine. Set aside 1 tablespoon to sprinkle on top later.
In a bowl, mix the sugar and grated orange zest together until it becomes fragrant and bright.
In a large mixing bowl, cream the softened butter and vanilla bean paste with the sugar mixture until it’s pale and fluffy.
Add the eggs, one at a time, making sure to beat well after each addition.
Gently fold in the plain flour, ground pistachios, baking powder, salt, and ricotta until the batter is smooth and well combined.
Pour the batter into your prepared cake tin and bake for 40-45 minutes, or until a skewer comes out clean. Let the cake cool completely in the tin.
While your cake is cooling, you can make the frosting. Beat the softened butter and icing sugar together until smooth. Then add in the pistachio paste and cream cheese, mixing until you have a lovely silky frosting.
Once the cake is completely cool, generously spread the frosting on top and sprinkle with the reserved pistachios for that extra crunch.

How to serve this dish

I like to cut this Pistachio, Orange & Ricotta Cake into generous slices and serve it with a steaming cup of coffee or a pot of tea. The balance of citrus and nuts brings a certain brightness that pairs well with milky drinks and light, fruity teas. For a brunch table, offer it alongside fresh berries or a simple fruit salad; the acidity of berries plays nicely against the creamy frosting. If you want a lighter dessert portion, serve a small wedge with a dollop of strained yogurt or a little spoonful of ricotta sweetened with honey on the side.

This Pistachio, Orange & Ricotta Cake also makes for a lovely afternoon treat when you want something that feels homemade and thoughtful. The pistachios on top give it a textured finish that looks elegant without extra effort. If you’re assembling a spread, think about offering small plates with a slice, a few nuts, and a tiny orange wedge to echo the flavors in the cake. For another ricotta and orange variation that works as a morning treat, you can try my orange ricotta pancakes which highlight similar flavors in a different format: orange ricotta pancakes.

Storing this recipe

Store the Pistachio, Orange & Ricotta Cake in an airtight container in the refrigerator for up to 4 days. The cream cheese‑based frosting benefits from refrigeration, and the flavors actually meld and mellow after a day. If you prefer to keep the cake at room temperature for a party, only do so for a few hours on the day you serve it; when the frosting warms it can soften too much and lose structure.

You can freeze the unfrosted cake (wrapped well in plastic and foil) for up to 2 months. Thaw it in the refrigerator overnight, then bring it to room temperature before frosting so the frosting spreads smoothly. Alternatively, pipe or spread the frosting and then freeze the whole cake for up to a month; thaw in the fridge and let it sit at room temperature for an hour before serving. Freezing works well if you want to prepare the Pistachio, Orange & Ricotta Cake ahead of a celebration.

Helpful tips

If you want your Pistachio, Orange & Ricotta Cake to have a vivid orange aroma, zest the orange before you juice it and rub the zest into the sugar; that releases essential oils and perfumes the cake. Use whole‑milk ricotta rather than part‑skim for the creamiest texture, and gently fold it in to preserve air in the batter. Don’t overprocess the pistachios; you want them fine enough to blend, but a little texture adds to the crumb and gives a pleasant mouthfeel.

When making the frosting, ensure your butter and cream cheese are both at room temperature so they combine into a silky texture without lumps. If your pistachio paste is particularly strong, start with a little less and adjust to taste you want a balanced nutty note that complements the orange rather than overpowering it. For tidy slices, refrigerate the cake for 20–30 minutes before cutting; chilled frosting slices cleaner. For more ideas on similar ricotta cakes and flavor blends, I often look to almond and lemon combinations for inspiration, such as this almond lemon ricotta cake with lemon glaze which shares the same tender crumb principles: almond lemon ricotta cake with lemon glaze.

Recipe variations

You can adapt the Pistachio, Orange & Ricotta Cake in a few easy ways. Swap half the pistachios for almonds for a milder nut profile, or add a tablespoon of finely grated lemon zest along with the orange for extra citrus complexity. If you prefer a glossier finish instead of a buttercream‑style frosting, brush a thin orange syrup (equal parts orange juice and sugar, simmered until syrupy) over the cooled cake and sprinkle chopped pistachios on top for a simpler glaze.

For a gluten‑free version, replace the plain flour with a 1-to-1 gluten‑free blend and add a tablespoon of ground oats or almond meal to help the structure. You can also experiment with the frosting by folding in a little whipped cream to lighten it for a more airy topping. Another fun switch is to make cupcakes instead of a cake tin bake for about 18–22 minutes and frost once cool. Each slight variation keeps the core identity of the Pistachio, Orange & Ricotta Cake intact while letting you tailor it to occasion and preference.

Frequently asked questions

Q: Can I use store‑bought pistachio paste for the frosting?
A: Yes good quality store‑bought pistachio paste works well and adds a concentrated nutty flavor with minimal effort. If your paste is very thick, you can loosen it with a teaspoon or two of warm milk to make it easier to blend. Taste as you go so the frosting balances with the orange in the cake rather than overpowering it.

Q: What if my ricotta is watery?
A: Drain it: place ricotta in a fine mesh sieve lined with cheesecloth or a paper towel and let it sit over a bowl for 30 minutes to remove excess moisture. This makes the ricotta denser and more stable in the batter so your Pistachio, Orange & Ricotta Cake keeps a good texture and doesn’t become overly wet.

Q: Can I make the cake a day ahead?
A: Absolutely. Bake the cake and keep it cooled and un‑iced overnight if you prefer. Add the frosting the next day for the freshest look. If you frost it ahead, keep it refrigerated and bring it to room temperature about 20–30 minutes before serving so the flavors shine.

Conclusion

This Pistachio, Orange & Ricotta Cake is one of those recipes that feels like home bright, nutty, and comfortingly simple and it’s easy enough to make any day of the week. If you’d like to compare this version with another writer’s take on the same flavor combination, see Pistachio, Orange & Ricotta Cake – by Benjamina Ebuehi for a lovely perspective on the same classic pairing: Pistachio, Orange & Ricotta Cake – by Benjamina Ebuehi.

Pistachio, Orange & Ricotta Cake