Skip to content

Pistachio, lemon and ricotta cake

I have to say I am really enjoying cooking recipes from my new cookbooks. It is of course a pleasant distraction from the inconvenient pandemic that is currently dominating all areas of life. This recipe caught my eye because I don’t think I have ever baked cheese into a cake, so this seemed like one to try. I am especially interested in pistachio right now and I always have a supply of lemons to hand.

This cake came out nice, it has a very soft but edgy texture, moist and smooth and the whole pistacho pieces are a nice touch.

Reference, Sabrina Ghayour, ‘Bazaar’

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: