Cannoli Cake

A flavor-filled cake soaked in a rum syrup and coated with a light cannoli filling. Let’s hope it is someone’s birthday today.

INGREDIENTS

Cake:
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 3/4 cups granulated sugar
3 large eggs
zest of one orange
Juice from half an orange
1 1/2 teaspoons vanilla extract
1 1/4 cup milk
1/4 cup finely chopped chocolate
1/4 cup finely chopped roasted pistachios

Frosting:
175 g ricotta
3 tablespoons candied citrus peel finely chopped
1/2 cup sugar
1 1/2 cups heavy cream

Syrup:
Juice of half an orange
3 tablespoons rum
1/2 cup sugar

Topping:
1/4 cup finely chopped chocolate
1/4 cup finely chopped roasted pistachios

DIRECTIONS

Cake:

Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans.

Mix together flour, baking powder, and salt in medium bowl until well combined.

I’m bowl of stand mixer, beat together butter and granulated sugar on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in orange zest and 1 1/2 teaspoons vanilla extract until well combined.

Combine the milk and orange juice.  Alternate adding the dry ingredients an the milk/orange juice into the butter/sugar mixture, beating after each addition until just combined.

Fold in chocolate and pistachios.

Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean.

Cool cakes slightly then remove from pans and finish cooling completely on wire racks. Level cakes before frosting.

Syrup:

Combine all ingredients into a saucepan and bring to a boil until sugar is melted.  Let cool.

Frosting:

Pour cream into stand mixer.  Whip to medium peaks. Add ricotta, candied citrus peel until blended.

Assembly:

Take the first layer and brush with syrup. Add a layer of frosting. Top with second layer and brush with syrup.  Cover the rest of the frosting and scrape frosting on the sides. Sprinkle chocolate and pistachios on top. Refrigerate.