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Pistachio Cannoli Cake

Martha Stewart
  • 250 minutes
  • Serves 12 to 16

INGREDIENTS

4 oz

Candied orange peel

2

Eggs plus, large

1 1/2 cups

All-purpose flour, unbleached

1 1/2 tsp

Baking powder

1/4 tsp

Baking soda

4 oz

Chocolate, semisweet

1/4 tsp

Cinnamon, ground

3/4 cup

Confectioners' sugar

1 cup

Granulated sugar

1 1/4 tsp

Kosher salt

1 tsp

Vanilla extract, pure

11/16 cup

Pistachios, unsalted

10 tbsp

Butter, unsalted

3/4 cup

Heavy cream

2 3/4 cups

Ricotta, fresh

1 cup

Sour cream

1/4 tsp

Flower water, orange