Cake Nua just out of the oven. When you make it at home allow it to cool before sharing :)
‘I love the idea of baking a cake with its own filling.
This week’s cake contains pockets of cannoli filling; the filling is piped into the cake batter and the batter encases the filling during baking. On tv due to time constraints, we sliced the cake during the show as it came out of the oven and therefore you cannot see the cake at its best. Allow it to cool completely before slicing it and you will have neat pockets of cannoli filling embedded in your madeira type cake’
You will need:
250g self raising flour
a pinch of salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate
100g sugar or stevia, check the label for conversion
seeds of a vanilla pod
2 tablespoons yoghurt
1 tablespoon organic apple vinegar
For the nua cannoli filling:
250g sheep’s milk ricotta
50g glace cherries
50g candied peel
1 tablespoon cornflour
25g nibbed almonds (optional)
Sheep’s ricotta by Zappala, photo Jesmond Ciantar
Nua Cannoli filling, photo Ian Noel Pace
Cherries and Candid Peel, photo Gino Galea
Preheat the oven to 160C and prepare a 23cm or similar cake dish with baking spray.
Cream the butter and sugar using an electric mixer until the mixture is creamy and white.
Mix the eggs, yoghurt, organic apple vinegar and add them to the butter and sugar mixture, little by little, until they are well blended. Use low speed.
In large bowl, sift the flour, baking powder, bicarbonate of soda and salt.
Use a metal spoon to fold in the flour mixture into the butter mixture.
Pour the batter into the cake dish.
For the filling: Mix all the ingredients together and place in a piping bag with no nozzle. Pipe in the filling into the cake, leaving some space between each pocket of cannoli filling.
Bake in a preheated oven at 160C for 40 minutes.
Allow to cool completely before cutting up.