Sicilian Cannoli Bundt Cake

Ingredients

• 1½ cups sugar
• ¾ cup unsalted butter, softened
• 2 packages -15 ounces ricotta cheese, strained to remove moisture
• 3 large eggs
• 2 tsp Angostura® orange bitters
• 1½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup mini chocolate chips
• ½ cup shelled pistachios, lightly chopped
• ½ cup powdered sugar
• 1 lemon, zest

Garnish

• Mint leaves
• 2 cups hazelnut spread
• ¼ cup powdered sugar for sprinkling
• Fresh berries

Instructions

1. 1
   Preheat the oven to 350°F.
2. 2
   Spray a mini Bundt pans (12-6 with 3-inch cavities) with nonstick baking spray.
3. 3
   In a stand up mixing bowl, mix together the butter and sugar until well blended, about 2-3 minutes. Add in one package of ricotta and mix until light and fluffy, about 4-5 minutes. Beat in the eggs, one at a time, until incorporated. Add in orange liqueur and stir to combine.
4. 4
   In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture to the wet ingredients and beat until just combined. Fold in the mini chocolate chips and pistachios.
5. 5
   Divide the batter evenly between the pan cavities (about 1/4 cup each) and tap the pans on the counter to level the batter.
6. 6
   Bake until the cakes are golden brown and a wooden pick inserted in the center comes out clean, 25-30 minutes. Let the cakes cool in the pan for 5 minutes. Invert the cakes onto a wire rack and cool completely.
7. 7
   In a mixer, whip the other package of ricotta with ½ cup of powdered sugar until fluffy for about 5 minutes. Fold in the zest of one lemon with a spatula. Do not overwork so it stays fluffy.
8. 8
   Add hazelnut spread into a piping bag or plastic bag with a corner cut off.
9. 9
   Place cake onto the center of a plate, pipe in about a tablespoon of hazelnut spread. Then add a spoonful of the whipped ricotta frosting into the center of the cake.
10. 10
    Garnish with mint leaves, fresh berries, and a sprinkle of powdered sugar around the plate.