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1 Ricotta Cannoli Cake

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Ricotta Cannoli Cake

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Ingredients

12 piece(s)

Cannoli Cake

  • 200 grams castor sugar
  • Grated zest of orange
  • Grated Zest of Lemon
  • 120 grams olive oil
  • 15 grams Sweet Marsala or white wine
  • 250 grams Ricotta Cheese (whole milk)
  • 2 Eggs - large
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 190 grams plain flour
  • 170 grams mini choc chips
  • 60 grams Chopped Pistachio Nuts
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  • 6
    1h 5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Cannoli Cake

  1. Heat Oven to 175 Degrees fan forced. Grease or line a loaf tin or bread tin.

     

    Into TM bowl add sugar, lemon and orange zest and mix for 3 seconds on Speed 6.

     

    Add in olive oil, ricotta, wine and eggs and mix together for 10 seconds on speed 3.

     

    To the wet mixture add salt, cinnamon, all spice and baking powder and mix for 10 seconds on speed 3.

     

    Add flour, chocolate chips and pistaccios and blend for 15 seconds, REVERSE Counter-clockwise operation on speed 3 or until well combined.

     

    Pour into prepared tin and bake for 55 to 65 minutes or until a skewer inserted into the centre of the cake comes out clean.

     

    Let cool on a wire rack in the pan for 15 minutes then invert to wire rack to complete cooling.

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Tip

This cake smells absolutely delicious as it bakes. YUMMO!!

 

SUBSTITUTING INGREDIENTS

You can substitute the lemon and orange zest with 60 grams of candied peel

Add in cranberries or glace cherries for some more colour and flavour

You can substitute the ricotta for cottage cheese or yoghurt making this a versatile cake depending on the ingredients you have at hand.

For a scrumptious dessert you can serve a slice with icecream or with hot chocolate or vanilla custard.

This cake freezes well!!

This cake tastes great the first day and improves over subsequent days - it will remain moist and tasty. 

The taste and smell takes me back to the pasticcerias in Italy.  Serve warm or cold.

 

 

This recipe has been sourced and converted from a fabulous recipe first published by Smitten Kitchen.

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Very nice. So nice I can't stop eating it....

    Submitted by arteva on 20. June 2020 - 10:23.

    Very nice. So nice I can't stop eating it. Definitely my favourite. Thanks for sharing.

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  • Have now credited source as

    Submitted by Bella Toota on 12. October 2015 - 07:10.

    Have now credited source as suggested. Tx.

    Bella Toota

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  • Ah, I was hoping to convert

    Submitted by livbambola on 12. October 2015 - 00:41.

    Ah, I was hoping to convert this from http://smittenkitchen.com/blog/2015/10/cannoli-pound-cake/! (good to mention original source tmrc_emoticons.;) ) & now I don't have to tmrc_emoticons.D

    Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure

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