CANNOLI CAKE

Ainekset

INGREDIENTS

250g unsalted butter, melted and cooled slightly

250g caster sugar

3 large eggs

375g full fat ricotta

2 teaspoons vanilla extract

1 teaspoon cinnamon

300g plain flour

2½ teaspoons baking powder

½ teaspoon salt

120g dark chocolate chips

60g chopped pistachios

Zest of an orange.

Pure icina sudar. for dustina

Ohjeet

INSTRUCTIONS Preheat oven to 160°C fan forced or 175°C conventional.

Grease and line a 23cm springform cake tin with baking paper.

In a large bowl whisk together the melted butter and sugar until smooth.

Add the eggs one at a time whisking well after each addition.

Whisk through the ricotta, vanilla and cinnamon until fully combined and creamy.

Add the flour, baking powder, and salt. Fold gently until only just combined.

Fold through the chocolate chips and pistachios.

Pour into the prepared tin and smooth the top.

Bake for 50-55 minutes or until the centre springs back lightly and a skewer inserted into the middle comes out mostly clean. If browning too quickly loosely cover the top with foil for the final part of baking.

Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack.

Once completely cool dust generously with icing sugar and scatter with extra pistachios, chocolate chips and a little orange zest if usina

Muistiinpanot

CANNULI CAKE A soTt ricotta cakeFor filled with chocolate chips and pistachios with all the flavours of a classic cannoli. Super Easy. I like it, even if the Scotsman might not!