Sweet and nutty this pound cake is so delicious to eat. I couldn't stop eating this cake for days. It is like eating Cannoli in cake form. Who wouldn't want that?
I have been really into making quick breads lately because I love how easy it is to make and these cakes last on the kitchen counter for the week. It is truly so easy to make because all you need to do is mix the batter, throw it into a loaf pan, bake, and it is ready to eat. Also, I love recipes that are a different version of a classic dessert. Cannolis are so good filled with a creamy filling and a crunchy shell often with pistachios and chocolate chips on the outside. If you are craving Cannoli and don't want to go through the hassle of making Cannolis you must try this cake out!
This cake bakes up into a beautiful tall loaf with cracks on top and crispy edges. The inside of the cake is moist and tender. This cake reminds me so much of a Cannoli, every bite is rich and flavorful. I love the Cannolis and I could argue that this cake is even better than Cannoli and it is easier to eat!
What is traditional Cannoli?
Cannoli is made of an Italian fried pastry dough that is is shaped into a tube shape filled with a sweet and creamy filling. The filling is normally made of sweet whipped ricotta sometimes mix with sweet marsala wine and fresh lemon zest. Cannoli is a classic Italian dessert that is well known and from Sicily. Cannoli are often dipped in chocolate chips on the sides or crushed pistachios. Cannoli is often eaten in with an espresso or while walking the beautiful streets of Italy.
I was obsessed with this cake for the whole week after I made it because it was so dammed GOOD! The cake was so moist. It was an amazing sweet treat to eat. There is a hint of zest in every bite with melted chocolate from the mini chocolate chips and a little crunch from the pistachios. I ate a slice of this cake every day which meant I had to add more workouts in during the week. This cake is amazing! You have to try it.
Tips to Success:
Storage - this pound cake can last the week on the kitchen counter. It needs to be wrapped well with plastic wrap or aluminum foil. I liked to put it into an air-tight container after I wrap the cake to keep it extra moist.
Ricotta vs. sour cream - I used sour cream in the pound cake because I didn't have ricotta in my fridge. The sour cream or ricotta will make the cake extra moist and it should not change the flavor too much of the cake. You can use either or use yogurt for that moisture. classic
Pistachios - I blended the pistachios so they were almost a powder form and only a few chunks. I didn't want the bread to be too chunky from the nuts. You can do a rough chop of the pistachios so you get nice chunks in the bread if you prefer chunks.
Lemon or orange zest - I used lemon zest in this cake because I love the citrus flavor. You can use the orange zest as well or use both orange and lemon zest. The zest makes this cake so don't leave it out!
Marsala wine - you can leave the sweet marsala wine out if you prefer. It just adds an extra element of rich flavor. I always have marsala wine in my pantry and I would recommend buying it if you don't have it. It is a versatile wine that you can use in many baked goods and meals.
Check out how to make this cake below:
Nutty Cannoli Pound Cake
Serving size: 1 loaf
Total Time: 1 hour and 30 mins
Source: Adapted from smitten kitchen
1 cup granulated sugar
zest from 1 lemon
1/2 cup olive oil
1 tablespoon marsala wine
1 cup sour cream
2 large eggs
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 1/2 cups all-purpose flour
1 cup mini chocolate chips
1/2 cup pistachios, chopped small
Step 1: Preheat oven to 350 degrees. Grease an (8 1/2-x-4 1/4 inch) loaf pan with nonstick spray.
Step 2: Place sugar in a bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it throughout. Whisk in olive oil, marsala wine, ricotta, and eggs.
Step 3: Add in baking powder, salt, cinnamon, and allspice. Whisk to combine. Stir in flour, until just combined. Fold in mini chocolate chips and crushed pistachios.
Step 4: Add into a prepared loaf. Bake oven for 55-65 minutes, until a skewer inserted into the center of the cake, comes out clean. Let cool for 10 minutes, then invert to finish cooling. Store at room temperature, covered with foil or plastic. The cake will last 4-5 days.
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