Ingredients
Cake
- 2 ¼ cups Gluten Free 1:1 Flour
- 3 tablespoons corn starch
- ½ teaspoon Baking Soda
- ½ teaspoon salt
- 2 teaspoons Baking Powder
- 4 large eggs, room temperature
- 2 teaspoons Vanilla Extract
- ½ teaspoon OliveNation orange extract
- ½ teaspoon cinnamon
- ⅓ cup vegetable oil
- 1 ¾ cups sugar
- 1 stick butter, room temperature
- 1 cup milk minus 1 tablespoon
- 1 tablespoon apple cider vinegar
Cream Filling
- 8 oz ricotta cheese, strained overnight
- ½ cup Powdered Sugar
- ¼ teaspoon Vanilla Extract
- ¼ cup cold heavy cream
- ¼ cup OliveNation chocolate chips
Mascarpone Frosting
- 8 oz mascarpone cheese, room temperature
- 1 cup butter, room temperature
- 5 ½ cups Powdered Sugar
- 1 ½ teaspoons Vanilla Extract
- ⅛ teaspoon OliveNation orange extract
- 3-4 tablespoons heavy cream
- 1 ½ cups chocolate chips for sides
- ¼ cup crushed pistachios for top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prepare for baking.
- Mix Dry Ingredients: In a bowl, sift together the gluten-free flour blend, corn starch, baking soda, salt, baking powder, and cinnamon. Set aside.
- Prepare Wet Ingredients: In a separate large bowl, beat the butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and orange extracts.
- Combine Milk Ingredients: Mix the milk with apple cider vinegar, allowing it to curdle slightly, to create a dairy-free buttermilk substitute.
- Incorporate Dry and Wet: Alternately add the dry ingredients and milk mixture into the wet ingredients, starting and ending with dry ingredients. Mix until just combined. Finally, fold in the vegetable oil gently to keep the batter moist.
- Bake the Cake: Pour the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare Ricotta Cream Filling: In a bowl, beat strained ricotta cheese with powdered sugar and vanilla extract until smooth. Whip the cold heavy cream separately until soft peaks form and fold gently into the ricotta mixture. Stir in chocolate chips.
- Make Mascarpone Frosting: Beat the mascarpone cheese and butter together until creamy. Gradually add powdered sugar, vanilla, and orange extract, mixing well. Adjust consistency with 3-4 tablespoons of heavy cream until smooth and spreadable.
- Assemble the Cake: Place the first cake layer on a serving plate, spread an even layer of ricotta cream filling. Top with the second cake layer and cover the entire cake with mascarpone frosting.
- Decorate: Press chocolate chips onto the sides of the frosted cake. Sprinkle crushed pistachios evenly over the top for garnish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy your Pistachio Cannoli Cake!
Notes
- Straining ricotta overnight removes excess moisture and ensures a smooth filling.
- This cake is gluten-free but delivers the texture and richness of a traditional cannoli-inspired dessert.
- Use room temperature ingredients for better mixing and cake texture.
- Be sure to fold the ricotta cream and heavy cream gently to keep it light and airy.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
