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Pistachio, Lemon & Ricotta Cake from Le Creuset

The perfect afternoon delight, this feather-light pistachio cake is a great all-rounder and makes the perfect treat for afternoon tea, breakfast and dessert alike. Cut it into squares, make a large pot of tea and sit back and enjoy. NB: You can also use orange zest as an alternative to lemon zest and adding 100g white chocolate chunks also works very well too.


4 large eggs
250g caster sugar (plus 2 heaped tablespoons extra optional)
250g ricotta
2 tablespoons of milk
Finely grated zest of 2 lemons
2 teaspoons of vanilla bean paste
250g self-raising flour
250g unsalted butter, melted ,plus extra for greasing
200g pistachios, 150g blitzed finely and 50g kept whole


Pre-heat the oven to 170°C / 160°C Fan. Butter a Le Creuset Stoneware 32cm Heritage Rectangular Dish.
In a large mixing bowl, beat the eggs, sugar, ricotta, milk, lemon zest and vanilla paste together until evenly combined. Add the flour and incorporate, followed by the butter, and mix well. Add the ground and whole pistachios and give everything a thoroughly good mix to make sure the mixture is smooth and evenly combined.
Pour the cake mix into the buttered dish and smooth over the top to make sure the batter is evenly distributed and the surface is at. Sprinkle the 2 heaped table spoons of extra sugar over your batter at this point (this is an optional step).

Place in the oven and bake for 45 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean. Remove the cake from the oven and allow to cool. Slice into squares and serve