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“PASTIERA” CAKE

Today I would like to talk to you about the “Pastiera”, a typical cake of Easter period.

The legend tell us that this cake came up during pagan holiday, where was celebrated the beginning of the Spring!

Its origin is in Naples, but today it is also famous in the rest of Italy, and during Easter days, many person like to homemade it.

There are different recipes for this cake, here you can find my mother’s one; I’m going to explain you how to make a “Pastiera”:

CREAM INGREDIENTS:

300 GR OF MILK

700 GR OF RICOTTA CHEESE

700 GR OF SUGAR

7 EGGS + 3 YOLK

1 VANILLA SACHET

2 VIALS OF ORANGE EXTRACT

150 GR OF CITRON CUBES

1 SPOON OF BUTTER

1 POT OF CORN (600 GR)

Pour the corn pot contents into a casserole, add 300 gr of milk, a spoon of butter and let it boil. Mix until it become a cream.

Let the cream to get cold.

As soon as the cream get cold, pour it into a more big casserole and add 700 gr of ricotta cheese, 700 gr of sugar, 7 eggs and 3 yolk, 1 vanilla sachet, 2 vials of orange extract and 150 gr of citron cubes.

Blend everything until the mixture become liquid.

DOUGH INGREDIENTS:

1.200 KG OF FLOUR

200 GR OF SUGAR

200 GR OF BUTTER

4 EGGS

1 ORANGE SCRATCH

Use the ingredients indicated on the top to make the paste with kneading not too much.

Roll out the dough and cover the baking tray (greased with butter) with it; spread equally the liquid cream made before, decorate the cake with paste strips.

Cook in the oven preheated at 200 degree until the cake become brown.

After the baking, decorate your “Pastiera” with icing sugar.

By H.I.S. Rome Alessia