PISTACHIO-ORANGE RICOTTA CAKE

Ricotta cheese gives this quick dessert a crumb as fine as pound cake, but with a less dense texture. Its creaminess binds together savory pistachios and floral orange zest in a simple food processor batter. The slices taste best with a cup of espresso or other strong coffee.

TIP: If you’re using regular supermarket ricotta rather than fresh, which is thicker, pour off any excess liquid from the container or drain in a fine-mesh sieve.

makes one 9-inch cake

1. Position a rack in the center of the oven and preheat to 350ºF. Butter a 2-inch-deep 9-inch round cake pan, line the bottom with parchment paper, and butter the parchment.

2. Whisk the flour, baking powder, and salt in a small bowl. Combine the pistachios and sugar in a food processor and process until the mixture resembles coarse meal. Add the butter and ricotta and pulse until smooth, scraping the bowl occasionally. Add the eggs and process until smooth, scraping the bowl occasionally. Zest half the orange into the mixture. Squeeze 2 tablespoons juice from the orange and add to the processor, then add the vanilla and process until the liquids are incorporated. Add the flour mixture and pulse just until all traces of flour disappear, scraping the bowl to distribute the dry ingredients evenly. Pour the batter into the prepared pan and smooth the top.

3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes.

4. Cool in the pan on a wire rack for 10 minutes, then run a thin-bladed knife between the edges of the cake and the pan. Invert the cake onto the rack and discard the parchment paper. Carefully flip the cake again to cool completely on the rack.

MAKE AHEAD

The cake will keep at room temperature for up to 2 days or in the freezer for up to 2 weeks.