Leave the Gun Take the Cannoli Cake

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It’s like I just said “fuck it” and threw all the ingredients in a bowl and make a cake instead.

Cake

Butter for coating pan

1 cup granulated sugar

Finely grated zest from 1 orange

Finely grated zest from 1 lemon

1/2 cup (120 ml) olive oil

2 tablespoons white wine

1 cup 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 all-purpose flour

1 cup mini-chocolate chips

¼ cup citron

6-8 Marischino Cherries for garnish (optional)

Icing

1 cup powdered sugar

1 tablespoon orange juice

2 tablespoon milk

Heat oven to 350°F. Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter.

Place sugar in a large bowl, and add zest. Whisk in olive oil, wine, ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine. Gently stir in flour, then chocolate and citron until just combined.

Scrape into prepared loaf. Place cherries in a line across the top of the batter but do not push in. Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake come out clean. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.

For icing, blend together powdered sugar, juice, and milk.

Once cooled, drizzle icing over the top of cake.

I worked with this recipe from Smitten Kitchen.

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