This decadent lemon ricotta cake is made extra special with a toasted pistachio frosting.
This Lemon Ricotta Cake with Toasted Pistachio Frosting was my entry for this year’s Lancewood CakeOff contest. The recipe for the Lemon Ricotta Cake has been posted on the blog before and it is truly a delicious gluten free cake and has been a very popular recipe since it first appeared.
But I wanted to make it even more special and decided to make a toasted pistachio frosting. It is rich and decadent but I belong to the school of thought that when it comes to cake you either go big or eat a salad. But in saying that, I realized afterwards that making it as a double layer cake is just too much so the recipe below is for a one layer cake with frosting and not the two layers you see in the images. Friends of mine who tasted the two layer extravaganza disagreed completely so if you want to go big, double the recipe for both the batter and frosting.
With all the richness coming from the nuts and icing sugar in the frosting you need to use the most fragrant lemons you can find so I would suggest finding some organic ones at the market. Somehow lemon zest from supermarket lemons don’t seem to be that sharp anymore.
The frosting has rich undertones of caramel and that comes from one of my favourite finds of the year. Natura Sugar’s Demerara Icing Sugar. This natural sugar is unrefined and has not had the molasses taken out and the slightly off white colour adds to the beautiful sandy golden brown colour of the frosting that is so fitting for the pistachios.
Hein is a Gourmet Hunter and Food Writer and Photographer in the beautiful city of Cape Town, South Africa. He has always loved food and photography is a relative new hobby. He uses his blog heinstirred.com to combine his love for photography with his other love, eating. He has fully embraced the food media world with his styling, photography and words being seen on various digital and traditional platforms.