This recipe is for a lovely, tender, moist and perfectly sweetened pistachio and ricotta loaf cake. This recipe is made with healthy yet easy and staple ingredients that you most probably already have at home. The only thing you need to make sure to stack up on is the pistachio butter and ricotta to make this cake. This cake is just as good to have a slice of for breakfast, afternoon snack or dessert. It is gluten, oil and sugar free.
Pistachios are one of my favorite nuts, but have not used them very often in baking, but that will change immediately after making this pistachio ricotta loaf cake. This cake is moist, tender, just sweet enough with sweet notes and wonderful texture from the ricotta and a lovely delicate pistachio flavor. It also has chopped salted pistachio nuts in it that add a wonderful crunchy with the salt breaking off the sweet notes in the cake. Many pistachio cakes can taste artificial since they are made with artificial pistachio flavorings, but not this one! It is made with a pistachio butter containing 98,5 % pistachio nuts and 1,5 % Himalaya salt and no other additional pistachio flavorings. The cake is also gluten, sugar and oil free, which makes it healthier than other cakes without compromising the taste and flavor.
A few tips:
- Use a good quality pistachio butter that consists of at least 98 % pistachio nuts. Make sure it is made with good quality pistachio nuts, not containing any additional sweeteners or other unnecessary ingredients.
- Use a fresh and good quality ricotta. Since this cake is baked without any oil or butter you want to have a moist, fresh and good quality ricotta since it adds moist, makes it tender and juicy and at the same time adding a delicate sweetness to the cake.
- When separating the eggs make sure the bowl for the egg whites is well cleaned not having any leftover ingredients or oil/butter in it. This to make sure the egg whites whisk well and turn into a white stiff mixture.
- I used salted pistachio nuts in my cake, just because I love the contrast the salt adds to the cake. You can also use unsalted ones if you prefer.
- Do not over blend the batter when whisking in the dry ingredients.
- Even more so, do not over mix the batter when folding in the whisked egg whites. The egg whites should just be folded in gently using a silicon spatula into the batter.
- Let the cake cool completely before adding the frosting on top. This to prevent the frosting from melting.
Ingredients for this Pistachio Ricotta Loaf Cake:
- Eggs
- Granulated sugar free sweetener
- Ricotta
- Greek yogurt
- Apple sauce
- Lemon juice
- Stevia vanilla drops
- Pistachio butter
- Oat flour
- Corn flour
- Baking powder
- Baking soda
- Salt
- Pistachio nuts
- Cream cheese
- Sugar free powdered sugar
Other recipes you might like:
- Apple, Cinnamon & Salted Caramel Cake (Gluten, Oil, Nut & Sugar Free)
- Swedish Tosca Muffins /Swedish Caramel Nut Muffins (Gluten, Oil & Sugar Free)
- Polenta Cake with Mascarpone Cream & Figs (Gluten, Egg & Sugar Free)
- Chocolate Sour Cream Plum Cake (Gluten, Sugar, Nut & Oil Free)
- Hazelnut Cake with Whipped Creme fraiche & Cherry Jam Topping (Gluten, Oil & Sugar Free)
- Cherry Almond Cake (Gluten, Oil & Sugar Free)
- Raspberry Crumble Cake (Gluten & Sugar Free)
- Vanilla ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Apple Ricotta Cake (Gluten, Oil & Sugar Free)
Pistachio Ricotta Loaf Cake (Vegetarian, Oil, Gluten & Sugar Free)
Ingredients
- 4 Eggs separated
- 2 -2 1/2 dl Granulated sugar free sweetener
- 1 1/2 dl Ricotta
- 1/2 dl Greek yogurt (or more ricotta)
- 1/2 dl Apple sauce
- 1 tsp Lemon juice
- 5-6 Stevia vanilla drops
- 1 dl Pistachio butter
- 3 dl Oat flour
- 1 dl Corn flour
- 2 1/2 tsp Baking powder
- 3/4 tsp Baking soda
- A pinch of Salt
- 1 1/2 – 2 dl Pistachio nuts roughly chopped
For the frosting
- 1 dl Creme cheese
- 1 dl Greek yogurt
- 1/2-3/4 dl Sugar free powdered sugar
- 10 Pistachio nuts finely chopped
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line or grease a loaf pan.
- Separate the eggs into two separate bowls (making sure the bowl for the egg white is well cleaned).
- Add sugar to the egg yolks and whisk until fluffy and turns pale. Take 3-4 minutes.
- Add the ricotta, greek yogurt, apple sauce, lemon juice, stevia vanilla drops and pistachio butter. Whisk until incorporated and you have a smooth batter.
- Combine oat flour, corn flour, baking powder and baking soda in a separate bowl. Add the dry ingredients little by little to the wet ingredients mixing gently inbetween.
- Fold in chopped pistachio nuts.
- Clean and dry your whisk well.
- Add a pinch of to the egg whites and whisk the egg whites until white, fluffy, shiny and stiff peaks start to form.
- Gently add 1/4 of the egg whites to the batter gently folding in. Then repeat with the remaining egg whites folding them in very gently just until combined.
- Pour the batter to the prepared loaf pan, bake in the oven for 35-40 minutes, or until a toothpick comes out clean.
- Remove from the oven, let it cool for 10-15 minutes. Then remove from the pan and let cool completely.
- When the cake has cooled completely mix cream cheese, greek yogurt and powdered sugar until slightly fluffy and smooth. Spread over the cake and sprinkle with chopped pistachio nuts on top.