Lemon, Ricotta and Pistachio Loaf Cake
Lemon, Ricotta and Pistachio Loaf Cake
Yield: 8-10
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
Bright, nutty and irresistibly soft, this lemon, mascarpone and pistachio loaf cake is a true crowd-pleaser. Ground pistachios and zesty lemon give the cake a moist, fragrant crumb, while a light ricotta-cream frosting adds an airy richness. Finished with a sprinkle of crushed pistachios and fresh lemon zest, it’s an elegant yet fuss-free bake, perfect for afternoon tea, celebrations, or when you want a little something special with your coffee.
Ingredients
For the Loaf Cake:
For the Ricotta Frosting:
For garnish:
Instructions
For the Loaf Cake:
- Preheat the oven to 180°C (fan 160°C). Line a medium sized loaf tin (about 1.5-1.8 lt) with parchment paper.
- In a bowl, whisk eggs and sugar until pale and fluffy.
- Add olive oil and whisk through, then add yoghurt and salt and whisk through.
- Add the ground pistachio and mix until combined, then sift flour, baking powder and bicarb soda into the bowl, and fold through until incorporated. Add in the lemon zest and juice, followed by the vanilla.
- Pour the batter into the prepared tin and smooth the surface.
- Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
For the Ricotta Frosting:
- In a bowl, whisk together the cream, ricotta and icing sugar until smooth.
- Once firm and airy add your Vanilla and stir through.
- To finish, dollop the frosting over the cooled loaf. Garnish with lemon zest, and crushed pistachios.
