Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Cannoli Pound Cake

  • Author: Smitten Kitchen

Description

This was intriguing to make! I’m Italian, so I love cannoli. It was good, but doesn’t taste quite like the real thing. Worth a try if you’re a cannoli fan!


Scale

Ingredients

  • Butter or cooking spray to coat pan
  • 1 cup granulated sugar
  • Finely grated zest from 1 orange
  • Finely grated zest from 1 lemon
  • ½ cup olive oil
  • 1 Tbsp. sweet marsala wine or
  • 2 Tbsp. white wine (optional)
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs
  • 2 tsp. baking powder
  • ¼ tsp. fine sea or table salt
  • ½ tsp. ground cinnamon
  • 1 or 2 pinches allspice
  • 1 ½ cups all-purpose flour
  • 1 cup mini chocolate chips or
  • 6 oz. semi-sweet chocolate bar, chopped
  • ½ cup pistachios, chopped small

Instructions

  1. Heat oven to 350° F. Coat a standard 8×1/2×4 1/4” loaf pan with butter or non-stick spray.
  2. Place sugar in a large bowl and add zest. Use your fingertips to rub the zest into the sugar, scenting it throughout. 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 pan. Bake in over for 55-65 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.

Notes

  • Cake is great the first day, and even better the second and third. Store cake at room temperature, covered with foil or plastic.
Shopping Cart
Close

No products in the cart.

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.
%d bloggers like this: