Method

Introductory photographs from the original

0 steps completed out of 16

1.Step 1 of 16
I put flour, sugar, baking powder and salt in a processor.
2.Step 2 of 16
I add almonds and pistachios.
3.Step 3 of 16
I add butter, eggs and liqueur.
4.Step 4 of 16
I grate preferably organic orange zest.
5.Step 5 of 16
I blend briefly and add ricotta.
6.Step 6 of 16
I blend until smooth.
7.Step 7 of 16
I line a tin with parchment, add batter and level.
8.Step 8 of 16
I bake in a conventional oven at 180°C for 50 minutes, covering with foil if darkening. A skewer should come out clean. I remove and cool slightly.
9.Step 9 of 16
For glaze, I chop chocolate into a bowl and add cream heated almost to boiling.
10.Step 10 of 16
I whisk to emulsify.
11.Step 11 of 16
When smooth and glossy, I gradually add butter pieces.
12.Step 12 of 16
I place cake on a rack with parchment underneath and pour glaze from centre over the whole surface.
13.Step 13 of 16
Check sides are covered too.
14.Step 14 of 16
I roughly chop reserved pistachios and scatter on top.
15.Step 15 of 16
Once chocolate has drained, I carefully transfer to a cake stand.
16.Step 16 of 16
Soft and delicious, ready to enjoy.

5-minute ricotta and pistachio cake