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.

 

 

 

 

Orange and Pistachio Sable

IMG_5691

Sables are one of my favorite types of cookies. This is a great flavor combination thanks to Pamela’s Products. 

INGREDIENTS

215 g flour
1/2 teaspoon salt
227 g unsalted butter
95 g powdered sugar
1 egg white
1 tsp vanilla
zest of one orange
65 g chopped and roasted pistachios

DIRECTIONS

Whisk together flour and salt and put aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

Add vanilla and orange zest and mix well.  At low speed, mix in egg white.  Add dry ingredients in three portions mixing on low speed scraping down sides in between additions. Add nuts and mix into dough.

Scrape out dough onto a piece of plastic wrap sprayed with non-stick spray. Shape into a log approximately 12″x12″x2″. Refrigerate for approximately 1-2 hours.  Smoothsides and clean up the shape.  Warp again and leave overnight.

In the morning, unwrap and roll in decorative sugar gently pressing it into the dough. Wrap again and chill for another hour or so.

Preheat oven to 325 F.  Slice dough into 1/4″ slices and place on to cookie sheet lined with parchment or silpat. Bake for 15-17 minutes. Let cool before moving to wire rack.