Ciao Chow Linda

Cannoli Ciambella Bundt Cake

From Rosella Rago "Cooking With Nonna"

Ingredients

For the Cake:
3/4 cup pistachios, crushed
2 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 1/4 cups granulated sugar
1 cup butter, softened
zest of 1 orange
2 teaspoons vanilla extract
2 1/4 cups whole ricotta
4 large eggs
3/4 cup mini chocolate chips
For the glaze and toppings:
2 cups confectioners sugar
1/4 cup orange juice or whole milk
Candied orange peels, orange zest, mini chocolate chips and extra pistachios for decorating

Instructions

To make the cake:
Preheat the oven to 350 degrees.
Spray a Bundt pan with baking spray, or butter and dust with flour.
Set aside.
In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Set aside.
If using whole pistachios, add the pistachios to the bowl of a food processor and process until fine, about 30 seconds.
(I added some of the flour mixture to the pistachios in the food processor. It helps avoid getting a pistachio paste and encourages a texture more like the fine texture of flour.)
Set aside.
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.
Beat in the eggs one at a time until fully combined.
Beat in the dry ingredients until just absorbed.
Do not over mix.
Fold in the chocolate chips and ground up pistachios.
Pour the batter into the prepared pan and bake for 50-55 minutes or until an inserted toothpick comes out clean.
Cool completely before glazing.
To make the glaze and decorate:
In a bowl, whisk together the confectioners sugar and orange juice, or milk until smooth.
The glaze will be thick.
Pour the glaze over the cake and top with candied cherries, orange slices (or orange zest) and crushed pistachios.

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