Sunday, February 28, 2016

Cannoli Cake


You need it in your life. I made it for Christmas, but it's definitely not a project for holiday baking.  It's totally like a lil' Saturday/Sunday afternoon casual kitchen romp. Go for it!

That is a lovely bowl of sugar, being scented by citrus zest! 

Cannoli Pound Cake

Butter or cooking spray to coat pan
1 cup sugar
zest from 1 orange
zest from 1 lemon
1/2 cup olive oil
1 cup ricotta cheese
2 eggs
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 or 2 pinches allspice
1 1/2 cups flour
1 cup mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits
1/2 cup pistachios, chopped

1. Heat oven to 350. Coat a standard loaf pan with butter or a nonstick spray.
2. Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar.  Whisk in olive oil, wine (if using), ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine. Gently stir in flour, then chocolate and pistachios until just combined.
3. Scrape into prepared loaf. Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.

I am so sorry for not taking a photo of this baby dusted with powdered sugar and sliced to see the beauty of it's innards.  Perhaps that mystery and intrigue will get you to bake up a cannoli cake of your own.

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