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Italian Cannoli Pound Cake with a White Chocolate Ganache

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Servings: 12

Calories: 445 kcal

 

Nutrition Facts

Amount Per Serving

Calories 445Calories 

Total Fat 24g

Saturated Fat 16g

Cholesterol 50mg

Sodium 107mg

Potassium 183mg

Total Carbohydrates 51g

Dietary Fiber 0g

Sugars 37g

Protein 6g

 

INGREDIENTS

  • butter and sugar to coat loaf pan

  • 1 cup granulated sugar

  • 1 Tablespoon finely grated orange zest

  • 1 Tablespoon finely grated lime zest

  • 1/2 cup vegetable oil

  • 1 Tablespoon vanilla

  • 1 cup whole-milk ricotta cheese

  • 2 large eggs

  • 1/4 teaspoon sea salt

  • 1 teaspoon ground cinnamon

  • 2 teaspoons baking powder

  • 1 1/2 cups all-purpose flour

  • 1/2 cup chocolate chips

  • 1/2 cup white chocolate chips

  • 1/4 cup cinnamon chips

 

WHITE CHOCOLATE GANACHE

  • 1 cup white chocolate chips or chopped white chocolate

  • 1/4 cup heavy cream

  • INSTRUCTIONS

  • Preheat oven to 350°F

  • Prep a Standard loaf pan, coating with butter and sugar.

  • In the bowl of your mixer add the sugar, orange and lime zest. With your mixer on low allow zest to mix into the sugar blending the oils from the zest into the sugar for 2 minutes.

  • In a small bowl blend together oil, vanilla, and eggs. Add in ricotta cheese and whisk until well blended, then slowly add sugar to the mixture.

  • In another bowl mix flour, sea salt, baking powder, and cinnamon. Slowly add flour to the ricotta mixture, mix just until blended.

  • Add chocolate chips and cinnamon chips, only mix enough to combine the ingredients.

  • Pour mixture into prepared loaf pan and bake oven for 55 to 65 minutes, or until a skewer inserted into the center of the cake comes out clean.

  • Allow cake to cool on wire rack in pan for 15 minutes, then turn the cake out of the pan and onto a rack to finish cooling.

  •  

  • WHITE CHOCOLATE GANACHE

  • Place the white chocolate in a microwave-safe bowl.

  • In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.

  • Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth

  • If necessary the mixture can be microwaved for a few seconds more.

  • ASSEMBLY

  • pour white chocolate ganache over cooled pound cake 

 

 

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