30 minutes ago
Thursday, April 6, 2017
When I saw this recipe on Smitten Kitchen, I knew it was for me.
It has everything I love in a cake....it'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 make....it 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.
I LOVE THIS CAKE.