Description
The Ricotta Pistachio Cannoli Cake is a decadent dessert that combines the creamy richness of ricotta cheese with the nutty crunch of pistachios. Each slice offers a delightful contrast of textures, from the moist cake layers to the velvety filling, all enveloped in a light dusting of powdered sugar.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Filling:
- 1 ½ cups ricotta cheese
- 1 cup powdered sugar
- ½ cup chopped pistachios
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Garnish:
- ½ cup chopped pistachios
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the ricotta cheese, eggs, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly between two greased 9-inch round cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the filling, combine ricotta cheese, powdered sugar, chopped pistachios, vanilla extract, and cinnamon in a bowl, mixing until smooth.
- Once the cakes are completely cool, spread the filling between the layers and on top of the cake.
- Garnish with additional chopped pistachios and dust with powdered sugar before serving.
Notes
- This cake can be made a day in advance; store it in the refrigerator to allow the flavors to meld.
- Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 50 milligrams
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