Description
Grandma’s Secret Pistachio Almond Coffee Cake is a delicious, nostalgic treat that combines rich pistachio and almond flavors with creamy ricotta and mascarpone cheese. Topped with a sweet almond syrup drizzle, this moist, flavorful cake is perfect for breakfast, afternoon tea, or any special occasion. Whether you’re enjoying it with a cup of coffee or sharing it with loved ones, this cake is sure to become a family favorite that everyone will love!
Ingredients
For the Cake:
- 1 cup ricotta cheese
- ½ cup almond flour
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, chopped (reserve some for topping)
- ½ cup granulated sugar
- ½ cup heavy cream or mascarpone cheese (for filling)
For the Almond Syrup Drizzle:
- ¼ cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan.
- In a large mixing bowl, combine ricotta cheese, almond flour, and granulated sugar. Stir until smooth and well-blended.
- Add vanilla extract and chopped pistachios, saving a handful for the topping. Mix to combine.
- In a separate bowl, whisk together heavy cream or mascarpone cheese until smooth.
- Gently fold the mascarpone or cream into the ricotta mixture to create a thick, creamy batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Almond Syrup Drizzle:
- In a small bowl, whisk together powdered sugar and vanilla extract until smooth. Add a small amount of water or milk if a thinner consistency is desired.
- Drizzle the almond syrup over the cooled cake and sprinkle with reserved pistachios for extra crunch and visual appeal.
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer freshness.
- Reheating: To reheat, warm a slice in the microwave for 10-15 seconds or place the cake in a low-temperature oven (around 300°F or 150°C) for 5 minutes.
- Nut Substitutes: Swap pistachios for almonds, walnuts, or hazelnuts for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
