Pistachio cake with pistachio-ricotta cream from Williams-Sonoma: Everyday Italian Cookbook: 90+ Favorite Recipes for La Cucina Italiana (page 169) by Domenica Marchetti

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute finely ground raw pistachios for pistachio flour, and pure vanilla extract for vanilla paste.

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