Pascha Recipes
Neapolitan Easter Cake
(La Pastiera di Grano - Italy)
Yield: 12 servings or more
Ingredients
Wheat
- 8 ounces hulled wheat berries from soft wheat*
Crust
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon orange flower water
Filling
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 teaspoon grated orange zest
- 1 pound (2 cups) whole milk ricotta cheese
- 4 large eggs
- 2/3 cup granulated sugar
- 3 tablespoons orange flower water
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped candied citron
- 1/2 cup chopped candied orange peel
- Up to 1 cup milk (optional)
- Confectioners' sugar
Instructions
Wheat
- Place the wheat in a large bowl, and let soak overnight in a cool place.
Crust
- Combine flour, cinnamon and salt.
- In a large bowl, beat butter and confectioners' sugar until light and fluffy.
- Add the egg and egg yolk and beat until smooth.
- Beat in orange-flower water.
- Add dry ingredients and stir just until blended.
- Shape dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and chill for at least 1 hour, or overnight.
Filling
- Drain soaked wheat and place it in a saucepan with salt and water to cover. Simmer over medium heat and cook, stirring occasionally, until wheat is tender, 20 to 30 minutes. Drain and place in large bowl.
- Stir in butter and orange zest. Let cool.
- Heat oven to 350 degrees F.
- In a large bowl, combine ricotta, eggs, sugar, orange flower water and cinnamon. Beat until blended.
- Stir in wheat mixture, citron, and orange peel. Mixture should resemble a medium-thick porridge. If it is too stiff, thin with a little milk.
- Roll out larger piece of dough to a 15 inch circle. Fit into a 13 x 9 inch springform pan. Pour in filling and smooth the top.
- Roll out remaining dough into 10 inch circle, cut the dough into 1/2 inch wide strips (with a fluted pastry cutter, if possible). Place the strips over the filling in a lattice pattern. Press ends against the bottom pastry to seal.
- Bake for 1 1/2 hours, or until well-browned on top.
- Let cool in the pan for 15 minutes, then remove rim of pan and cool completely on a wire rack.
- Sprinkle with confectioners' sugar before serving.
Notes
* available in Italian markets and health food stores
This is a very heavy cake.