Sicilian Cannoli Pound Cake

What a beautiful and rich cake. You can enjoy all the flavours of a Sicilian Cannoli without having to make the dough, frying and making the filling.
Whenever we travel to Italy, we stock up with candied orange peel which we use in our Christmas cakes and later on, in this wonderful Ricotta filled pound cake. We are immediately transported back to our beloved Italy !

Zest of an Orange
Zest of a Lemon
3/4 Cup of Sugar
1/2 Cup of Olive oil
1 Tablespoon of Marsala or Porto
1 Cup of Ricotta Cheese
2 Large Eggs
2 Teaspoon Baking Powder
1 1/2 Cup of Sifted flour
1/4 Teaspoon Sea Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1 Cup of Chocolate Chips – Semi-Sweet
1/2 Cup of Chopped Pistachio
1/2 Cup of Candied Orange peel . (optional)

Grate an orange and lemon over the sugar and mix thoroughly with your fingers to diffuse the zest flavours throughout the sugar.
Add the olive oil and with a whisk, mix well. Add the ricotta cheese and mix vigorously. Sift the flour, baking powder, salt, cinnamon and All spice over the mixture and fold in the flour thoroughly.
Simply add all the remaining ingredients : chocolate chips, chopped pistachio and orange peel.
Pour the mixture in a buttered and floured loaf pan
Bake in a pre-heated 175 Celsius oven for 55 minutes, until a toothpick comes out clean. Dust with Icing Sugar

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