Cannoli Pound Cake

When I saw this recipe on Smitten Kitchen, I knew it was for me.

It has everything I love in a's a loaf (my favorite) cake; it is made w/ olive oil; it has ricotta and pistachios in it....and it has the word "CANNOLI" in the title.

You had me at cannoli.

I love cannoli.
Personally, I love citron in mine, but I know many of you are adverse to candied fruit. Too bad.

I took the liberty of adding in chopped candied orange peel, because that is what a proper cannoli should have (in NJ, anyway).

This cake is so simple to could be up there with top 5.

Just in time for Easter, when I make a ricotta torta.

Cannoli Pound Cake (adapted from Smitten Kitchen):

butter or cooking spray to coat pan
1 cup (200 grams) granulated sugar
finely grated zest from 1 orange
finely grated zest from 1 lemon
1/2 cup (120 ml) mild olive oil (I use Colavita)
1 tablespoon (15 ml) sweet marsala wine or 2 tablespoons white wine (optional)
1 cup (250 grams) whole-milk ricotta cheese
2 large eggs
2 teaspoons baking powder
1/4 teaspoon fine sea or table salt
1/2 teaspoon ground cinnamon
1 or 2 pinches allspice
1 1/2 cups (190 grams) all-purpose flour
1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits
1/2 cup (60 grams) pistachios, chopped
handful of candied citron or candied orange peel, chopped (optional)

Mix the zest in with the sugar to make wet sand....I love saying that.

Then add in the ingredients one at a time, as they are listed.
It's not rocket science.

Make a nice batter and pour into greased loaf pan.

Bake for 50 minutes at 350F and let rest in pan for 10 minutes before inverting onto a cooling rack.

When cake is fully cooled, dust with powdered sugar.



Linda O said…
That looks like an unusually long and narrow loaf pan, which I'm sure affects the cook time?
Stacey Snacks said…
I have 4 different loaf pans, this one is a longer, larger one.......enamel from Sweden.
I find the times usually to be the same, give or take 5 minutes.

Just use your regular loaf pan and follow the directions.

Smiiten Kitchen says 55-60 minutes....mine was done at 50.
I always find her baking times a little too long for my oven.

Start the timer at 50 minutes then see if yours is done.

Ciao Chow Linda said…
Oh boy. I am so wanting a piece of this but will have to wait to make it until after Lent. I've got to make sure not to eat all my candied orange peel till then.
I have to try this for sure but allspice? Does it need it?
KT said…
I just made this, and already, it has added all sorts of color to my world. Somehow, I managed to get it in the oven without putting my face in the batter (it tastes just like a cannoli). Thanks, Stacey - nice work. Proud Italian Cook - the allspice won't let you down.