Pistachio Cannoli cake
Sink your fork into the sumptuous melt-in-your-mouth texture of Pistachio Cannoli Cake with a creamy ricotta filling and orange-kissed mascarpone frosting.
Servings: 12
Calories: 656kcal
Equipment
- Paddle attachment
- Whisk attachment
Ingredients
Cake
- 2 ¼ cup Gluten Free 1:1 Flour
- 3 tablespoon corn starch
- ½ teaspoon Baking Soda
- ½ teaspoon salt
- 2 teaspoon Baking Powder
- 4 large eggs room temperature
- 2 teaspoon Vanilla Extract
- ½ teaspoon OliveNation orange extract
- ½ teaspoon cinnamon
- ⅓ cup vegetable oil
- 1 ¾ cup sugar
- 1 stick butter room temperature
- 1 cup milk minus 1 tablespoon
- 1 tablespoon apple cider vinegar
Cream
- 8 oz ricotta cheese strained overnight
- ½ cup Powdered Sugar
- ¼ teaspoon Vanilla Extract
- ¼ cup cold heavy cream
- ¼ cup OliveNation chocolate chips
Mascarpone frosting
- 8 oz mascarpone cheese room temperature
- 1 cup butter room temperature
- 5 ½ cups Powdered Sugar
- 1 ½ teaspoon Vanilla Extract
- ⅛ teaspoon OliveNation orange extract
- 3-4 tablespoon heavy cream
- 1 ½ cups chocolate chips for sides
- ¼ cup crushed pistachios for top
Instructions
Cake
- Preheat oven to 350℉ and lightly grease and line with parchment paper to 8 inch cake pans.
- In a glass, combine the milk and vinegar, stir, then set aside.
- In a mixer bowl with a paddle attachment, combine the butter and half of the sugar. Mix on medium-high for two minutes.
- Then add the remaining sugar and oil and mix until combined on medium-high. Add eggs one at a time.
- Next, add cinnamon, orange extract, and vanilla extract and mix until combined. In a medium bowl, combine cornstarch, baking soda, salt, baking powder, and flour.
- Pour in half of the dry ingredients and mix until combined.
- Then add the milk and vinegar. Mix until just combined and then add the remaining dry ingredients. Mix one more time until combined. Be careful not to over-mix.
- Divide the batter evenly between the two pans. Bake for 37 to 42 minutes until a toothpick comes out clean. Allow cakes to cool completely.
Filling
- Make sure you let the ricotta drain in a mesh strainer overnight.
- In a mixer with the whisk attachment, whip the heavy cream for 2 to 3 minutes until stiff peaks form on medium high.
- In a separate bowl, using a rubber spatula mix, the strained ricotta, powdered sugar, and vanilla extract.
- Fold in chocolate chips, then place in the refrigerator until ready to use.
Frosting
- In mixer with the whisk attachment, beat the mascarpone and butter on medium high for about two minutes.
- Then add the vanilla extract, the orange extract, and ⅓ of the powdered sugar.
- Mix on low until slightly combined then on high speed.
- Then add 3 tablespoon of heavy cream and remaining powdered sugar and mix on high. If the desired consistency is not met, add the remaining tablespoon of heavy cream. Mix on medium-high for about 90 seconds.
Assembly
- To assemble the cake, pipe a ring of frosting around the first layer of cake to keep the cannoli cream from falling out.
- Then place the cannoli cream in the center being careful not to overfill.
- Add the second cake layer, then frost the sides and top of the cake with frosting.
- Place chocolate chips around the edges and pistachios on top. Keep the cake stored in the refrigerator.
Notes
Top Tips:
- Always make sure all of your ingredients are at room temperature before making your cake batter. This includes the eggs and butter.
- Make sure your ricotta is well drained before making the cannoli cream filling. This will prevent it from becoming soggy. The best way to do this is to place it in either a cheesecloth inside a strainer fit into a bowl, or in a fine mesh strainer set into a bowl. Allow it to refrigerate overnight.
- Lining your cake pans with parchment paper not only makes it easier to remove the cakes from the pans but also helps create a tender, moist crust.
Nutrition
Serving: 1serving | Calories: 656kcal | Carbohydrates: 110g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 350mg | Potassium: 89mg | Fiber: 2g | Sugar: 90g | Vitamin A: 950IU | Vitamin C: 0.03mg | Calcium: 165mg | Iron: 1mg
