Wheat and Ricotta Cake (Napoletana)

L'Antro dell'Alchimista
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Wheat and Ricotta Cake (Napoletana)
16
1290

Description

Pastiera Napoletana is a beloved Italian Easter cake that's popular in Naples and features a crisp crust and an interior that's like a mash-up of cheesecake and rice pudding. Its aromatics come from vanilla, orange flower water and a mixture of candied fruit. Every family has their own recipe, meaning variations abound. You'll want to sprinkle yours with powdered sugar before serving — it's the final pièce de résistance.

Ingredients

  • 250 grams plain flour
  • 145 grams butter
  • 300 grams sugar
  • 2 egg yolks
  • 1 lemon
  • salt
  • 200 grams wheat (cooked)
  • 300 milliliters whole milk
  • 1 teaspoon lard (or butter)
  • 250 grams ricotta cheese
  • 3 whole eggs
  • 100 grams candied fruit (mixed)
  • 1 teaspoon orange flower water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • powdered sugar

Directions

  1. Sieve the flour into a bowl and add 130 grams of butter, cut into lumps.
  2. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
  3. Make a well and add 200 grams of sugar, the egg yolks, lemon zest, and a pinch of salt.
  4. Mix together with a fork and then gently incorporate the flour into the mixture.
  5. Form into a dough ball, cover and refrigerate for an hour.
  6. Preheat the oven to 170 degrees Celsius.
  7. In a pan, add the cooked wheat, 200 milliliters of milk, 1 tablespoon of sugar, a pinch of salt and the remaining butter. Mix well. Cook on low heat for 10 minutes.
  8. In another bowl, add the ricotta cheese with the remaining milk.
  9. In another bowl, beat the whole eggs with the sugar. Add the ricotta, candied fruit, orange blossom water, vanilla extract, baking powder, and the cooked wheat mixture. Mix well.
  10. Grease and flour a round cake pan and line the base and sides with the pastry dough, keeping aside some pastry for the lattice strips.
  11. Pour in the mixture and cover with remaining strips of pastry to form a lattice design.
  12. Bake the cake for 1 1/2 hours until golden brown.
  13. Leave to cool in the oven with the door open.
  14. Once completely cool sprinkle with powdered sugar and serve.
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NutritionView more

1290Calories
Sodium30%DV710mg
Fat75%DV49g
Protein57%DV29g
Carbs64%DV191g
Fiber16%DV4g

PER SERVING *

Calories1290Calories from Fat440
% DAILY VALUE*
Total Fat49g75%
Saturated Fat27g135%
Trans Fat
Cholesterol380mg127%
Sodium710mg30%
Potassium580mg17%
Protein29g57%
Calories from Fat440
% DAILY VALUE*
Total Carbohydrate191g64%
Dietary Fiber4g16%
Sugars102g204%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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