Cannoli Pound Cake

Ingredients

1 cup granulated sugar 200 grams

1 orange, finely grated zest

1 lemon, finely grated zest

1/2 cup olive oil 120 ml

1 tablespoon sweet marsala wine or 2 tablespoons white wine (optional) 15 ml

1 cup whole-milk ricotta cheese 250 grams

2 large eggs

2 teaspoons baking powder

1/4 teaspoon fine sea or table salt

1/2 teaspoon ground cinnamon

1 pinches allspice or 2 pinches

1 1/2 cups all-purpose flour 190 grams

1 cup mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits 170 grams

1/2 cup pistachios, chopped small 60 grams

Equipment

large bowl

oven

butter or cooking spray

fingertips

wire rack

loaf pan

Directions

Heat oven to 350°F (175°C). Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.

Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it throughout.

Whisk in olive oil, wine (if using), ricotta and eggs.

Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine.

Gently stir in flour, then chocolate and pistachios until just combined.

Scrape into prepared loaf pan.

Bake in oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out batter-free.

Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.

Store at room temperature, covered with foil or plastic.