Separate the whites from the yolks and whip them.
Beat the ricotta with the yolks and the sugar. Add the whipped whites, the flour and the ground pistachios.
Dissolve the baking powder in warm milk and add to the ricotta mixture.
Pour in a buttered plumcake pan and bake in preheated 180° C (356 F) oven 35 minutes.
Ricotta cheese Plumcake
250g ricotta cheese
300g all-purpose flour
3 eggs
7g baking powder
100g sugar
1 tbsp pistachios, ground
100ml milk