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.

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