Italian Cannoli Pound Cake with White Chocolate Ganache

Step 1

Preheat oven to 350°F

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

Place the white chocolate in a microwave-safe bowl.

Step 10

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

Step 11

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

Step 12

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

Step 13

pour white chocolate ganache over cooled pound cake