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This simple recipe consists of a basic sponge cake which is rolled (also known as a jelly roll cake) and filled with creamy sweetened ricotta, just as in cannoli, and chopped toasted pistachios. Transform it into an elegant looking dessert by topping with strips of powdered sugar and more chopped pistachios.
Instructions 1 Remove eggs from the fridge about an hour before making the sponge. 2 Toast shelled unsalted pistachios in a 325 degrees F preheated oven for 10 minutes. Set aside to cool then coarsely chop… 3 Preheat oven to 350 degrees F and line a 10″ x 15″ baking sheet with parchment paper extending slightly over the edges… More …
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt (R)). Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes.
Another delicious way to enjoy ricotta and pistachios in this beautiful Ricotta Pistachio Roll Cake! This simple recipe consists of a basic sponge cake which is rolled (also known as a jelly roll cake) and filled with creamy sweetened ricotta, just as in cannoli, and chopped toasted pistachios.
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