If cannoli became a cake, it might look like this!  The ricotta adds richness and makes this cake a little denser than a layer cake.  But that’s how I like it.  I’m not one for airy, fluffy cakes.  I like a cake with substance and flavor.  When I first taught this cake, I was able to find candied citrus peels very easily, but I haven’t seen them recently so I opted to make this cake with citrus zest.  Still delicious and I will be serving this on Mother’s Day.  It is delightful for brunch or dessert.

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