The flavour of this cake is inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate  and candied orange zest.

Ingredients

• 5              oz unsalted butter
• 1 1/2        cups unbleached all purpose flour
• 1/2           cup plus 3 tbsp unsalted pistachios(3.5 oz)
• 1 1/2        tsp baking powder
• 1/4           tsp baking soda
• 1/4           tsp orange-flavoured water(optional)
• 2              large eggs plus 2 large egg yolk, room temperature
• 1              cup sour cream

Filling

• 2 3/4        cups ricotta(about 1 1/2 lbs)
• 3/4           cup whipping cream 
• 1/4           tsp salt
• 1              tsp vanilla extract
• 1/4           tsp ground cinnamon
• 3/4           cup icing sugar
• 4 oz         semisweet chocolate coarsely chopped
• 2 1/2        oz melted chocolate
• 4              oz candid orange peel, cut into a 1/4 inch dice

Cake

1. Preheat oven to 350 Degree.
2. Butter 2 – 8” round cake pans, bottom and sides.
3. Line them with parchment paper.
4. In a food processor finely grind pistachios.  Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
5. Beat butter and sugar on medium-high speed until light and fluffy, about 2 mins.
6. Add orange-flower water, beat to combine.
7. Beat in eggs and egg yolks, one at a time, throughly combining after each addition and scraping down bowl as needed.
8. Add pistachio mixture in 3 batches, alternating with sour cream and beginning and ending with pistachios mixture.
9. Divid batter evenly between cake pans’ smooth tops with an offset spatula.
10. Bake, rotating pans once, until tops spring back when lightly touched, 30 – 35 mins.
11. Transfer pans to a wire rack; let cool 10 mins. Turn cakes out onto a rack; remove parchment paper and let cool 1 hour.  wrap in plastic and refrigerate at least 1 hr or overnight.

Filling

1. Meanwhile, combine ricotta and cream in a bowl of food processor;  process until smooth.
2. Add salt, vanilla, cinnamon, and confectioner’s sugar; process to combine.
3. Transfer mixture to a bowling stir in chopped chocolate and orange peel.
4. Refrigerate in an airtight container at least 1 hour and up to 2 days.

Assembly

1. Cut each cake horizontally into 2 layers.  Stack on a cardboard cake round or a plate;.
2. Brush edges with melted chocolate, then pat some of the reserved pistachios onto chocolate.
3. Separate, then refrigerate in a single layer until set, 10 minutes.
4. Place 1 cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top.
5. Repeat with remaining filling and cakes, finishing with a cake layer, bottom side up.
6. Refrigerate at least 1 hour or overnight.
7. Sprinkle with confectioners’ sugar and remaining reserved pistachios.