Cannoli Ciambella Bundt Cake ___

Cannoli Ciambella Bundt Cake

Ingredients

For the Cake:

  • 0.75 cup pistachios, crushed
  • 2.25 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 2.25 cups granulated sugar
  • 1 cup butter, softened
  • zest of 1 orange
  • 2 teaspoons vanilla extract
  • 2.25 cups whole ricotta
  • 4 large eggs
  • 0.75 cup mini chocolate chips

For the glaze and toppings:

  • 2 cups confectioners sugar
  • 0.25 cup whole milk
  • Candied orange peels, cherries and extra pistachios for decorating

Directions

Products used in this Recipe HERE

To make the cake:

  1. Preheat the oven to 350 degrees. Spray a Bundt pan with baking spray. Set aside.
  2. If using whole pistachios, add the pistachios to the bowl of a food processor and process until fine. About 30 seconds. Set aside.
  3. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  4. In another mixing bowl, combine the butter, sugar, orange zest and vanilla extract. Beat with an electric mixer until fluffy, about 5 minutes. Beat in the ricotta until fully combined.
  5. Beat in the eggs one at a time until fully combined.
  6. Beat in the dry ingredients until just absorbed. Do not over mix. Fold in the chocolate chips and pistachios.
  7. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool completely before glazing.

To make the glaze and decorate:

  1. In a bowl, whisk together the confectioners sugar and milk until smooth. The glaze will be thick.
  2. Pour the glaze over the cake and top with candied cherries, orange slices and crushed pistachios.