Cannoli – A Traditional Sicilian Delight

If you’re not yet familiar with the traditional Sicilian cannoli, let me fill you in. Cannoli are tube-shaped pastry shells that are fried until golden-brown, then generously filled with a sweet ricotta mixture. These delightful treats are a staple of Sicilian cuisine.

Now, imagine capturing that same magical flavor in a cake! This Cannoli Pound Cake is a delightful homage to the classic dessert, and it’s sure to have everyone raving. Let’s not forget to explore the various tips and serving options to enhance this beautiful pound cake!

Ingredients You Will Need

• 1 ½ cups sugar
• 3/4 cup butter, softened
• 15 ounces whole milk ricotta cheese (make sure to drain it well using cheesecloth or coffee filters)
• 3 large eggs
• 1 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• A pinch of nutmeg
• 3 teaspoons Marsala wine or 1 ½ teaspoons rum extract for a non-alcoholic option
• ½ cup coarsely chopped quality chocolate (or mini chocolate chips)
• ½ cup coarsely chopped pistachios

Alternative Additions

For those looking to add a twist, consider these fun options:

• Toasted almonds
• Chopped and blotted dry maraschino cherries
• Shredded coconut
• Lemon zest and extract with cranberries or other dried fruits
• Miniature Kit Kat bars for added texture
• Cinnamon and sugar sprinkled on top before baking
• Orange zest, orange extract with dried cranberries
• Different types of baking chips like lemon or cinnamon chips

Tips and Serving Suggestions

1. For an authentic taste, include a splash of Marsala wine or alternatives like lemon, orange, or rum extracts.
2. This cake freezes excellently for up to 6 months.
3. For a luxurious touch, glaze with chocolate or white chocolate ganache, dust with powdered sugar, or serve with whipped cream and fresh fruits.
4. The cake remains fresh for up to a week when tightly wrapped in the refrigerator.
5. Consider baking in mini loaf pans or muffin tins to create delightful gifts to share with friends and family.
6. Feel free to use any style of pan you have on hand, be it a bundt, loaf, or cake pan.
7. For best results, make sure your ricotta cheese is well-drained (coffee filters or cheesecloth work like a charm!).
8. This delightful cake can be garnished with a dusting of powdered sugar, sweetened whipped cream, and a side of your choice fresh fruits like strawberries or raspberries.

Instructions

1. Start by preheating your oven to 350°F (175°C). Depending on your preference, grease and flour your chosen baking pan—be it a 10×10 cake pan, a small bundt pan, or a 9-inch loaf pan. (Mini loaf pans work great as well!)
2. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer for about 3 to 4 minutes until light and fluffy.
3. Next, stir in the drained ricotta and continue mixing for an additional 3 to 4 minutes.
4. Add the eggs, mixing until well combined, then pour in the Marsala wine or rum extract.
5. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
6. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; you want it to be fluffy!
7. Finally, fold in the coarsely chopped chocolate and pistachios.
8. Scoop the batter into your prepared pan, then place it in the oven and bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, you can serve the cake with a dusting of powdered sugar, topped with whipped cream and delightful fruits of your choice. You can also choose to enjoy it simply as is!