PISTACHIO CANNOLI CAKE

Pistachio Cannoli Cake image

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

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Ingredients

10 tablespoons unsalted butter, room temperature, plus more for pans
1 1/2 cups unbleached all-purpose flour, plus more for pans
1/2 cup plus 3 tablespoons shelled unsalted pistachios (3 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
1/4 teaspoon orange-flower water (optional)
2 large eggs plus 2 large yolks, room temperature
1 cup sour cream, room temperature
2 3/4 cups fresh ricotta (about 1 1/2 pounds)
3/4 cup heavy cream
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup confectioners' sugar, plus more for serving
4 ounces semisweet chocolate, coarsely chopped (3/4 cup), plus 2 1/2 ounces more, melted (1/2 cup)
4 ounces candied orange peel, cut into a 1/4-inch dice

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.