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This cake is incredibly easy to make and is a real crowd pleaser. It tends to get inhaled very quickly and for good reason – the ricotta gives it a moist texture, and the lemon and pistachio are a brilliant combination. The only way this could possibly be improved would be to add a nice cup of tea and some peace and quiet.


3 large eggs

250g caster sugar

finely grated zest of 2 unwaxed lemons

2 teaspoons vanilla bean paste

250g self-raising flour

250g unsalted butter, melted

400g ricotta cheese

200g pistachio nuts, 150g finely blitzed in a food processor and 50g kept whole

SERVES 10–12


Preheat the oven to 180ºC (160ºC fan), Gas Mark 4. Line a large, deep rectangular ovenproof dish, approximately 38 x 25 x 8cm, with baking paper.

Put the eggs, sugar, lemon zest, vanilla bean paste and ricotta into a large mixing bowl and beat together until evenly combined. Beat in the flour until incorporated, then beat in the melted butter. Add the ground and whole pistachios and give everything a thoroughly good mix to ensure the batter is

smooth and evenly combined.


Pour the batter into the prepared dish and use a spatula to ensure it is evenly distributed and to smooth over and flatten the surface. Bake for 45 minutes, or until golden on top and a skewer or knife inserted into the centre of the cake comes out clean. Leave the cake to cool in the dish, then cut into slices to serve.




This recipe is from Bazaar by Sabrina Ghayour.


If you liked this recipe, why not check out this Pavlova from LEON Happy Baking?