The Pastiera Napoletana is the perfect Italian Easter cake!
Coming from Napoli, the Pastiera Napoletana is a traditional cake you might have tasted during the Easter period. A well balanced cake made with a crumbly shortcrust pastry and a soft flavourful filling…really delicious!
If you want to surprise your family this Easter, you can definitely make it at home! Following carefully the recipe, the result will be great!
Let’s see what we need to buy!
For the shortcrust pastry:
350 g di farina –> 350 g of flour
175 g di burro –> 175 g of butter
140 g di zucchero –> 140 g of sugar
2 uova –> 2 eggs
buccia di arancia grattugiata –> grated orange peel
For the filling:
350 g di ricotta di mucca –> 350 g of cow ricotta cheese
250 g di zucchero –> 250 g of sugar
300 g di grano precotto –> 300 h of precooked wheat
200 ml di latte –> 200 ml of milk
2 uova –> 2 eggs
1 tuorlo –> 1 egg yolk
150 g di canditi –> 150 g of candied fruit
buccia di 2 arance e di 1 limone grattugiata –> grated peel of 2 oranges and 1 lemon
2 cucchiaini di acqua di fiori d’arancio –> 2 teaspoons of orange blossom water
Let’s start from the filling!
Cook the wheat with milk, grated orange peel and 1 spoon of sugar, mixing until it completely absorbs the liquid. While it cools down, take a bowl and mix ricotta and sugar.
Add eggs, egg yolk, orange and lemon grated peel, little dices of candied fruit and the orange blossom water. Add the wheat, mix well and put into the fridge.
Now you can make the shortcrust!
Mix butter and sugar, then add eggs, orange peel and flour. Knead the dough until it’s smooth and homogeneous, then put into the fridge. As soon as the shortcrust is cold, roll it out and drape it over a tarte tin.
Roll out the remaining dough and make some strips. Pour the filling and cover with the shortcrust strips. Then bake for around 1 hour and 20 minutes at 180°C. When it’s ready, cool it down for 12 hours.
A fantastic cake to make for your Easter!
If you want to learn more Italian recipes follow this link.