Ingredients
Scale
- 250 g ricotta cheese 🧀
- 3 large eggs, separated 🥚
- 150 g caster sugar 🍚
- 60 ml vegetable oil (or melted butter) 🧈
- Zest and juice of 2 lemons 🍋
- 120 g all-purpose flour 🌾
- 1 tsp baking powder 🧂
- Pinch of salt 🧂
- 80 g shelled pistachios, finely chopped 🥜
- 1 tsp vanilla extract 🌿
- Icing sugar for dusting ❄️
- Butter or oil to grease pan 🧈
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 20–23 cm springform pan with parchment paper.
- Separate the eggs into whites and yolks. Set the whites aside in a clean, dry bowl.
- In a large bowl, whisk the egg yolks with the caster sugar until pale and slightly thickened.
- Add the ricotta, vegetable oil (or melted butter), lemon zest and lemon juice, and vanilla extract to the yolk mixture. Mix until smooth.
- Sift the flour and baking powder into the wet mixture, add a pinch of salt, then fold gently until just combined.
- Stir in the finely chopped pistachios, reserving a small handful for the top.
- Using an electric mixer, beat the egg whites to soft peaks. Gently fold the whipped whites into the batter in three additions, keeping as much air as possible.
- Pour the batter into the prepared pan, smooth the top, and sprinkle the reserved pistachios over the cake.
- Bake for 30–35 minutes, or until the top is golden and a skewer inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10–15 minutes, then release the springform and cool completely on a wire rack.
- Dust with icing sugar before serving and slice into wedges. Store leftovers covered in the refrigerator for up to 3 days.