Description

This Limoncello Mascarpone Ricotta Cake is a luxurious, citrus-infused dessert with a moist, creamy texture, thanks to the combination of ricotta and mascarpone. The pistachio crunch adds a delightful nuttiness, while the chocolate drizzle brings a rich contrast. It’s an elegant yet easy-to-make treat, perfect for any occasion!

Ingredients

For the Cake:

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
¾ cup ricotta cheese
½ cup mascarpone cheese
¼ cup Limoncello liqueur
1 tbsp lemon zest
1 tsp vanilla extract

For the Pistachio Crunch:

½ cup chopped pistachios
1 tbsp honey or maple syrup
A pinch of sea salt

For the Chocolate Drizzle:

4 oz dark or semi-sweet chocolate, chopped
¼ cup heavy cream

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Instructions

Preheat & Prepare:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
Cream Butter & Sugar:
- In another bowl, beat butter and sugar until light and fluffy.
Add Wet Ingredients:
- Mix in eggs, one at a time.
- Stir in ricotta, mascarpone, Limoncello, lemon zest, and vanilla until smooth.
Combine:
- Gradually add dry ingredients, stirring until just combined.
Bake:
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let cool completely.
Make Pistachio Crunch:
- Toast pistachios in a dry pan for 1-2 minutes.
- Drizzle with honey and a pinch of salt, then cool until crisp.
Prepare Chocolate Drizzle:
- Heat heavy cream until warm, then pour over chopped chocolate.
- Stir until smooth.
Assemble:
- Sprinkle pistachio crunch over the cooled cake.
- Drizzle with melted chocolate.
Serve & Enjoy!

Notes

Gluten-Free Option: Use a gluten-free flour blend or almond flour.
Extra Citrus Flavor: Add more lemon zest or a splash of lemon juice.
Lighter Version: Substitute Greek yogurt for some mascarpone.
Nut-Free Alternative: Skip pistachios or replace with toasted coconut.
White Chocolate Drizzle: Use white chocolate instead of dark for a sweeter contrast.
Make-Ahead Tip: This cake tastes even better after chilling overnight.