Cannoli Citrus CakeCourse: Dessert, Afternoonsnack, brunchCuisine: AmericanDifficulty: Easy
A friend emailed me this recipe because I was telling her how much my Father in Law loves cannoli’s. When we went to Boston a few years ago and I took everyone to Mike’s Pastry in the North End (where I lived for 5 years)my Father in Law and my 2 kids were in cannoli Heaven.
This recipe is delicious but the best part is making it and it smells exactly like fresh made cannoli’s. It is delicious! Sometimes I even add fresh orange zest as a garnish or grated chocolate as a garnish. This cake can be eaten the same day it is made or get’s better the next day. Serve with a dollop of sweetened whipping cream. I add a little sugar and Grand Marnier to the whipping cream.
4 eggs, room temperature, separated
Pinch of kosher salt
1 cup ricotta cheese, drained for a couple hours till almost dry
4 Tablespoons butter, melted
3/4 cups sugar
1/4 cup flour
1/2 cup milk
1/2 cup mini chocolate chips
Zest of two medium oranges
1/2 teaspoon almond extract or vanilla
Garnish with chocolate swirls, candied oranges slices and sweetened whipping cream
- Preheat oven to 350. Generously butter or spray a 9 inch springform pan. Wrap the bottom and sides of pan so that no batter leaks out. Bring a kettle to boil for a water bath.
- Stir together ricotta cheese, milk, egg yolks, until well blended. Fold in the flour until blended. Pour in melted butter, sugar, orange zest, and almond or vanilla extract. Fold in the chocolate chips.
- In a stand mixer, fitted with the whisk attachment, beat the egg whites with the pinch of salt until stiff but not dry. This will happen quickly. Gently fold in the beaten egg whites into the batter until batter is well blended and there are little to no streaks egg whites visible.
- Pour the batter into the pan and place cake pan in a lg roasting pan and place in oven. Pour in the hot water into the roasting pan and being carful to not get any on the cake. Pour enough water for the boiling water to come up about 2 inches around the cake.
- Bake for 1 hour until the top is golden and the cake begins to pull away from the sides of the pan.
- Remove cake from oven and let cool for 5 minutes. Run a knife around the edges and release the springform. Serve at room temperature. Can be eaten the same day or made a day ahead. The cake tastes more like the custard of a cannoli the next day.
- Garnish with candied orange slices, shaved chocolate and sweetened whipping cream.