Honey-Lavender Ricotta Skillet Cake with Pistachios
Moist ricotta batter sweetened with honey, scented with a whisper of culinary lavender and zesty lemon, baked in cast iron for those coveted crisp edges, then glossed with warm honey and a scatter of crushed pistachios.
Ingredients (10-inch skillet, 8 slices) • ¾ cup (180 g) ricotta cheese, room-temp • ⅓ cup (80 ml) light olive oil • ½ cup (120 ml) honey, divided • 2 large eggs • 1 Tbsp finely grated lemon zest • 1 tsp vanilla extract • 1 cup (125 g) all-purpose flour • ½ cup (60 g) almond flour • 1 tsp baking powder · ¼ tsp baking soda · ¼ tsp fine salt • ¾ tsp culinary lavender buds, lightly crushed • ¼ cup shelled pistachios, roughly chopped
Method 1. Prep Heat oven to 350 °F / 175 °C. Grease a 10-in cast-iron skillet; dust with flour. 2. Wet mix Whisk ricotta, olive oil, ⅓ cup honey, eggs, lemon zest & vanilla until smooth. 3. Dry mix In another bowl whisk flours, baking powder, baking soda, salt & lavender. Fold dry into wet just until combined; batter will be thick and silky. 4. Bake Spread into skillet, smooth top, bake 28–32 min until golden and a tester comes out clean. Cool 10 min. 5. Finish Warm remaining 3 Tbsp honey; brush over surface. Sprinkle pistachios and a few extra lavender buds. Slice warm or room temp.
⸻
Craving more light, rustic cakes? Comment CAKE to grab the Cake eBook with 2 ,444 recipes for just $3.90 USD. Or comment 100 to unlock 100 themed eBooks — over 80 000 recipes — for only $5 USD.
