Italian Easter Cake Pastiera Napoletana
Celebrate the flavors of an Italian Easter with Pastiera Napoletana, a centuries-old Neapolitan delicacy that combines tradition with irresistible taste. This iconic springtime dessert features a tender, buttery shortcrust pastry enveloping a creamy ricotta filling infused with orange blossom water, grated orange zest, and the sweetness of candied orange peel. Cooked wheat berries add a unique texture and nutty depth, making this cake truly one of a kind. Topped with a classic lattice crust and a dusting of powdered sugar, this elegant treat is more than a dessert—it's a cultural celebration. Perfect for Easter gatherings, the Pastiera Napoletana is best prepared a day in advance to allow its rich, citrus-infused flavors to develop fully.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 130 grams Granulated sugar (for crust)
- 150 grams Unsalted butter, chilled and cubed
- 2 Eggs (for crust)
- 200 grams Cooked wheat berries or pre-cooked wheat for pastiera
- 200 milliliters Whole milk
- 30 grams Unsalted butter (for wheat mixture)
- 400 grams Ricotta cheese
- 300 grams Granulated sugar (for filling)
- 4 Eggs (for filling)
- 50 grams Candied orange peel, finely chopped
- 2 tablespoons Orange blossom water
- 1 Grated zest of an orange
- 2 tablespoons Powdered sugar (for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar (for crust). Add the chilled unsalted butter cubes and rub it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
Add the eggs to the bowl, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
In a saucepan, mix the cooked wheat berries, milk, and unsalted butter (for wheat mixture). Cook over low heat, stirring often, for about 10 minutes until creamy. Remove from heat and allow to cool.
In a separate large mixing bowl, combine the ricotta cheese, granulated sugar (for filling), and eggs (for filling). Whisk until smooth and creamy.
Stir in the candied orange peel, orange blossom water, grated orange zest, and the cooled wheat mixture into the ricotta filling until well combined.
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) springform pan or tart pan.
Roll out two-thirds of the chilled dough on a lightly floured surface to fit the bottom and sides of your prepared pan. Gently press the dough into the pan to create an even layer.
Pour the ricotta-wheat filling into the pastry-lined pan, smoothing the top with a spatula.
Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern on top of the filling.
Bake the cake in the preheated oven for 80-90 minutes, or until the filling is set and the crust is golden brown. If the edges of the crust brown too quickly, cover them with foil.
Remove the cake from the oven and let it cool completely in the pan. Once cooled, transfer it to a serving plate.
Dust the top of the cake with powdered sugar before serving. The Pastiera Napoletana is traditionally made a day or two in advance to allow the flavors to meld.
Nutrition Facts
Calories |
5498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1404 mg | 468% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 805.4 g | 293% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 499.9 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2124 mg | 163% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
