Description
This Pistachio Cannoli Cake is a luscious layered dessert inspired by the classic Italian cannoli. Featuring moist pistachio-infused cake layers made with ground pistachios and sour cream, it is generously filled with a smooth, creamy ricotta filling studded with semisweet chocolate and candied orange peel. The cake is finished with a delicate brushing of melted chocolate and a coating of extra pistachios, then dusted with confectioners’ sugar for an elegant touch. Perfect for special occasions or an indulgent treat, this recipe combines crunchy nuts, rich cheeses, citrus notes, and chocolate in a beautiful, satisfying cake.
Ingredients
Scale
Cake
- Unbleached all-purpose flour, for pan
- Salted butter, for pan
- 10 tablespoons unsalted butter, room temperature
- 1 ½ cups unbleached all-purpose flour
- ½ cup plus 3 tablespoons shelled unsalted pistachios (3 ½ ounces)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- ¼ teaspoon orange-flower water (optional)
- 2 large eggs
- 1 cup sour cream, room temperature
- 2 large egg yolks, room temperature
Filling
- 2 ¾ cups fresh ricotta (about 1 ½ pounds)
- ¾ cup heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¾ cup confectioners’ sugar
- 4 ounces semisweet chocolate, coarsely chopped (¾ cup), plus 2 ½ ounces more, melted (½ cup)
- 4 ounces candied orange peel, cut into ¼-inch dice
- Confectioners’ sugar, for serving
Instructions
- Preheat oven and prep cake pans: Preheat your oven to 350°F (175°C). Grease two 8-by-2-inch round cake pans with butter, line them with parchment paper, then butter the parchment and dust the pans with flour, tapping out any excess to ensure cakes won’t stick.
- Grind pistachios and mix dry ingredients: Using a food processor, finely grind the shelled unsalted pistachios. Remove ¼ cup of the ground pistachios and set aside for later use. To the remaining ground pistachios in the processor, add the flour, baking powder, baking soda, and kosher salt, then pulse just to combine evenly.
- Beat butter and sugar, add eggs: In a separate mixing bowl, beat the room temperature butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 2 minutes. Add the optional orange-flower water and mix until incorporated. Beat in whole eggs and egg yolks one at a time, making sure each is fully combined before adding the next. Scrape down the bowl as needed to ensure even mixing.
- Combine dry ingredients and sour cream with batter: Alternate adding the pistachio-dry ingredients mixture and the sour cream to the butter-egg mixture in three parts starting and ending with the dry mixture. Mix until just combined to maintain a tender crumb.
- Divide batter and bake: Evenly divide the batter between the prepared pans. Smooth the tops using an offset spatula. Bake in the preheated oven for 30 to 35 minutes, rotating the pans halfway through baking to promote even color. The cakes are done when the tops spring back to a gentle touch.
- Cool cakes and chill: Remove from oven and transfer pans to a wire rack. Let cakes cool for 10 minutes, then invert them out of the pans and peel off the parchment paper. Let them cool completely on the rack, about 1 hour. Once cooled, wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
- Prepare filling: In a food processor bowl, combine fresh ricotta and heavy cream. Process until very smooth and creamy. Add kosher salt, vanilla extract, ground cinnamon, and confectioners’ sugar, then process briefly to incorporate. Transfer the filling to a bowl and gently fold in the coarsely chopped semisweet chocolate and diced candied orange peel. Cover and refrigerate for at least 1 hour or up to 2 days to let flavors meld and filling firm up.
- Slice cakes into layers and decorate edges: Using a sharp, serrated knife, slice each cake horizontally to create two even layers. Stack layers on a cake round or plate. Brush the outer edges with melted semisweet chocolate, then press the reserved ground pistachios onto the chocolate to coat the edges. Separate the layers and refrigerate in a single layer until the chocolate is set, about 10 minutes.
- Assemble the cake: Place one cake layer bottom-side down on your cake stand or plate. Spread about 1 ½ cups of the ricotta filling evenly over the top. Repeat layering with remaining cake layers and filling, ending with a cake layer placed bottom-side up. Refrigerate the fully assembled cake for at least 1 hour or up to overnight to allow the cake to set and flavors to meld.
- Finish and serve: Just before serving, dust the top of the cake with confectioners’ sugar and sprinkle with any remaining reserved ground pistachios for an added nutty crunch and visual appeal.
Notes
- Use fresh, good-quality ricotta cheese for the creamiest filling and best flavor.
- Orange-flower water is optional but adds a subtle floral note reminiscent of traditional Italian pastries.
- Keep cakes refrigerated until serving to maintain filling texture and stability.
- The cake can be made a day ahead and held refrigerated to deepen flavors.
- For a nut allergy alternative, omit pistachios and substitute with toasted almond meal and garnish.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pistachio cake, cannoli cake, ricotta filling, Italian dessert, layered cake, chocolate pistachio cake, ricotta cream filling, candied orange peel
