PISTACHIO CANNOLI CAKE
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h10m
Yield Serves 12 to 16
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess. In a food processor, finely grind pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
- Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Add pistachio mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture.
- Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring back when lightly touched, 30 to 35 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
- Filling: Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners' sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days.
- Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes. Place one cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners' sugar and remaining reserved ground pistachios.
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Netef Armon
[email protected]This cake was a bit too time-consuming to make. I think I would have preferred a quicker and easier recipe.
Eillee Bee
[email protected]This cake was a bit too expensive to make. I think I would have preferred a more affordable recipe.
Ijaz Ahmad Khan
[email protected]This cake was a bit too dense for my taste. I think I would have preferred it with a lighter and fluffier texture.
Olabisi Temitope Zainab
[email protected]This cake was a bit too sweet for my taste. I think I would have preferred it with a less sweet frosting.
HossaM MahraN
[email protected]The pistachio flavor in this cake was a bit overpowering for me. I think I would have preferred it with a more subtle pistachio flavor.
Abdur Rahim Ansari
[email protected]This cake was a bit too dry for my taste. I think I would have preferred it with a moister filling.
Rocky Garcia
[email protected]I would definitely recommend this recipe to anyone who loves pistachio or is looking for a delicious and impressive cake.
Jani Muneer
[email protected]This cake is perfect for any occasion. It's elegant and delicious, and it's sure to impress your guests.
Dominic Love
[email protected]I'm not a baker, but this recipe was easy to follow and my cake turned out great. It was a big hit with my family and friends.
BEST RUMON BEST RUMON
[email protected]This cake was a bit time-consuming to make, but it was definitely worth it. It was so delicious and everyone at my party loved it.
Johnny Torra
[email protected]I love pistachio and this cake did not disappoint! The cake was moist and flavorful and the filling was creamy and delicious.
WAMI's CHANNEL
[email protected]This cake was a bit denser than I expected, but it was still very good. The pistachio flavor was very pronounced.
Iris Castro
[email protected]I followed the recipe exactly and my cake turned out perfectly. It was so easy to make and it tasted amazing.
Saeed Bakadada
[email protected]This cake is absolutely divine! The pistachio flavor is perfectly balanced and the cake is so moist and fluffy. I will definitely be making this again.
Popoola Habeeb
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I would have preferred it with a less sweet filling.
Mahajbeen Iftikhar
[email protected]I'm not a huge fan of pistachio, but this cake was surprisingly good. The pistachio flavor was subtle and not overpowering.
France Lyungu
[email protected]This pistachio cannoli cake was a huge hit at my last party! The flavors were amazing and the cake was so moist and fluffy.