Leave the Cannoli. Take the Cake.

If you haven’t seen The Godfather, then you are missing a classic cinematic experience filled with many a memorable scene including one where one mobster instructs another to leave behind a weapon used in a crime, but to make sure to not forget the box of cannoli.

While I don’t count myself among the diehard fans of cannoli (I like them but don’t love them), I was inspired to try the recipe for Cocoa Cannoli Cake from Canadian House & Home’s June 2007 issue.

I can’t believe that my last Magazine Mondays post was February 25th! That magazine pile that I had been steadily working on has begun to rear its delicious head again. So it’s time to return to my Magazine Mondays ways.

While I made this cake quite some time ago, I’m happy to share it with you today. It’s one of those cakes that you will fall in love with the first time you make it. And I guarantee you that everyone will be asking for the recipe.

It’s essentially a sponge cake that’s halved and filled with a ricotta cream filling. It mimics cannoli in that the cake and filling taste strongly of orange zest. The cake is very adaptable so you can use whatever flavours strike your fancy.

Unfortunately I was unable to find a link to the recipe on the magazine’s site so I’m listing it for you here.

Welcome back to Magazine Mondays, everyone! Have a great week!

Ciao!

Cannoli Cake
Adapted from the June 2007 issue of Canadian House & Home magazine.

Ingredients for cake:

6 large eggs, separated
1 large egg yolk
pinch of salt
1 cup plus 1/3 cup sugar
1 cup all-purpose flour
1 tbsp. baking powder
1 tsp. almond extract
2 tsp. vanilla extract
2 tbsp. cold water
finely grated zest of one orange

Ingredients for filling:

125 g. cream cheese, softened
225 g. ricotta cheese
2 tbsp. Nutella
1 tsp. Grand Marnier (optional)
1 tsp. Frangelico (optional)
1 cup icing sugar
1/4 cup mini chocolate chips
icing sugar for dusting

Directions:

Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.

Place the egg whites in the bowl of a stand mixer and add the pinch of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (don’t overbeat). Set aside.

In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry.

Gently fold in the egg whites until you have a well mixed batter.

Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.

Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.

To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.

Carefully divide the cake into two equal layers. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filing. Top the filling with the second layer of the cake and refrigerate until ready to serve.

Just before serving, dust the cake with icing sugar.

Enjoy!

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