Recipe: Italian Cannoli Pound Cake

Ingredients

Preheat the oven to 350°F and prepare a standard loaf pan with butter and sugar.
In a large bowl, whisk together the flour, salt, baking powder, and cinnamon.
In a stand mixer, combine the sugar, orange zest, and lime zest, mixing on low for about two minutes.
In another bowl, mix the vegetable oil, vanilla, and eggs until well combined.
Add the ricotta cheese to the wet ingredients and whisk until blended.
Combine the sugar mixture with the wet ingredients and mix well.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips, white chocolate chips, and cinnamon chips, being careful not to overmix.
Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a skewer comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the ganache, microwave the heavy cream for 20-30 seconds, then pour it over the white chocolate and let it sit for 5 minutes before stirring until smooth.
Pour the ganache over the cooled cake and allow it to set.

Servings

Calories

445

Total fat

24g

Total carbohydrates

51g

Total protein

Sodium

107mg

Cholesterol

50mg