Pistachio, Lemon and Ricotta Cake
- 250g self-raising flour
- 250g caster sugar, plus 2 heaped tablespoons extra
- 250g unsalted butter, melted
- 4 large eggs
- 2 tablespoons milk
- Finely grated zest of 2 unwaxed lemons
- 2 teaspoons of vanilla bean paste
- 250g ricotta
- 200g pistachios, 150g blitzed finely and 50g kept whole
Pre-heat the oven to 170°C/Fan 160°C/Gas Mark 3.
Butter a Le Creuset Stoneware 32cm Heritage Rectangular Dish.
In a large mixing bowl, beat the eggs, sugar, ricotta, milk, lemon zest and vanilla paste together until evenly combined. Add the flour and incorporate, followed by the butter, and mix well.
Add the ground and whole pistachios and give everything a thoroughly good mix to make sure the mixture is smooth and evenly combined.
Pour the cake mix into the lined dish and smooth over the top to make sure the batter is evenly distributed and the surface is flat. Place in the oven and bake for 45 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean.
Remove the cake from the oven and allow to cool. Slice into squares and serve.