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Delicious Grand Finale Cake showcasing layers of flavor and vibrant decorations.
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The Grand Finale Cake

A delightful lemon-infused sponge cake covered with creamy pistachio frosting, perfect for celebrations and gatherings.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Celebration, Lemon, pistachio
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Cake

  • 180 ml extra virgin olive oil Adds depth and a subtle richness.
  • 200 g granulated sugar Sweetens the cake while providing a tender structure.
  • 2 pieces zest of lemons Infuses the cake with a bright, citrus aroma.
  • 3 large eggs Binds the ingredients and contributes to a fluffy texture.
  • 180 ml whole milk Ensures a moist crumb with a slight creaminess.
  • 60 ml fresh lemon juice Enhances the lemon flavor while balancing sweetness.
  • 200 g all-purpose flour The base of the cake, giving it structure.
  • 1.5 tsp baking powder Helps the cake rise, making it light and airy.
  • 0.25 tsp baking soda Works in conjunction with the baking powder for leavening.
  • 0.5 tsp salt Balances the sweetness and enhances flavors.

For the Frosting

  • 250 g full-fat ricotta cheese Adds creaminess and a slight tang.
  • 100 ml heavy cream Provides the perfect fluffiness for the frosting.
  • 60 g pistachio paste Infuses the frosting with a nutty flavor and vibrant color.
  • 2 tbsp powdered sugar Sweetens the frosting without compromising its luxurious texture.
  • 1 pinch salt Keeps the flavors well-balanced.
  • to taste crushed pistachios for garnish Adds a crunchy topping that beautifully complements the cake.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Grease and line a 20 cm round cake pan with parchment paper for easy release.
  • In a large bowl, rub the lemon zest into the granulated sugar using your fingertips until fragrant and moist.
  • Add the olive oil and eggs to the sugar mixture, whisking until smooth and pale, then incorporate milk and lemon juice.
  • In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt; gently fold into wet ingredients.

Baking

  • Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely in the pan before frosting.

Frosting

  • In a bowl, whip ricotta, pistachio paste, powdered sugar, and a pinch of salt until smooth, then gradually drizzle in cream.
  • Once the cake has cooled, frost the top generously with the whipped ricotta-pistachio cream and garnish with crushed pistachios and optional lemon zest.

Notes

For best results, use high-quality ingredients such as extra virgin olive oil. Adjust lemon juice and zest for desired tartness. Refrigerating the cake for a few hours before serving enhances the flavors.