Pastiera (traditional Neapolitan Easter cake)

Pastiera is a traditional Neapolitan Easter cake of shortcrust pastry stuffed with a mixture of ricotta, boiled wheat, eggs and candied fruit. According to tradition, every family in Naples prepares one during Holy Week to be eaten on Easter day.



Preparation time: 2 and a half hour



INGREDIENTS (approx. 18 - 20 servings)





Filling ingredients

(enough for one 14 x 2 inch round cake pan or two 7 x 2 inch pans)



1.5 lb (24.7 oz) ricotta cheese
1.1 lb (17.6 oz) cooked wheat
1-1/4 cups (10 oz) fresh whole milk
grated rind of 1/2 lemon (better if organic)
grated rind of 1/2 orange (better if organic)
1 tsp unsalted butter
7 eggs
1 tsp vanilla extract
1.5 lb (24.7 oz) granulated sugar (1 extra tbsp sugar)
2 tbsp (1 fl oz) orange flower water
2 tbsp (1 fl oz) limoncello (lemon liquor)
1.75 oz diced candied citron
1.75 oz candied orange peels
Crema pasticcera (pastry cream) ingredients



1 pint (2 cups - 17 fl oz) fresh whole milk
3 egg yolks
1/2 cup (3.5 oz) sugar
1/3 cup (1.75 oz) flour 00
1 oz (30 g) corn starch
2 pieces lemon rind (about 1 inch wide - 2 inches long)
Pasta frolla (shortcrust pastry) ingredients



4 cups (1-lb) flour 00
1 whole egg and 4 egg yolks
pinch of fine sea salt
1-1/4 cups (8.8 oz) sugar
8.8 oz chilled unsalted butter 
grated rind of 1 lemon (better if organic)




Prepare the shortcrust pastry (click to view recipe), wrap it in plastic food wrap and leave in the fridge for 30 minutes.

Prepare the pastry cream (click to view recipe) and let it cool down.

In a large pot combine 1.1 lb cooked wheat, 1 tbsp sugar, 1 tbsp butter, 1 1/4 cups milk, 1/2 lemon and 1/2 orange zest and cook over medium heat for about 15 minutes, stirring constantly, until the mixture becomes creamy. Remove from heat and let the mixture cool down.

In a medium bowl beat 7 egg whites until they hold stiff peaks.

In a separate large mixing bowl combine 1.5 lb ricotta, 1.5 lb sugar,  the pastry cream, 7 egg yolks, 1 tsp vanilla extract, 2 tbsp limoncello, 2 tbsp orange flower water and the beaten egg whites.

Mix well with an electric mixer.

Using a rubber spatula, stir in the cooled cooked wheat mixture and candied fruit (diced into tiny pieces).







On a lightly floured surface, using a rolling pin, roll the shortcrust pastry to a thickness of 0.2 inch. Line the cake pan with dough and trim any excess dough from the edge.







Using the remaining dough, cut strips about 3/4 inch in width.

Pour the cheese mixture into the prepared cake pan and place the dough strips in a crisscross pattern over the filling.







Bake in preheated oven at 355°F for 1 hour, then reduce oven temperature to 320°F and bake for 30 more minutes.

Remove the pastiera cake from oven and let it cool down completely, before removing from pan. Sprinkle some granulated sugar over the top.