Description
This Creamy Honey Pistachio Ricotta Bundt cake is a delightful, moist dessert, with the richness of ricotta cheese, the sweetness of honey, and the crunch of pistachios. Perfect for a special occasion or an indulgent treat, this cake combines savory and sweet elements for an irresistible flavor profile.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup honey
- 1/2 cup pistachios, chopped
- 1/4 cup butter, melted
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine the ricotta cheese, honey, pistachios, melted butter, and eggs. Mix well.
- Add the flour, baking powder, and salt to the wet ingredients. Stir until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute the pistachios with other nuts like almonds or walnuts if you prefer.
- If you want an extra sweet touch, drizzle some more honey on top of the cake after it cools.
- The cake can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes