La Pastiera di Grano
(Neapolitan Easter Cake) Recipe

Origin: Italy      Period: Traditional

Ingredients:

240g hulled wheat (available in Italian markets and health food stores)
280g plain flour
1/2 tsp ground cinnamon
1/4 tsp salt
100g unsalted butter, softened
150g icing sugar
1 large egg
1 large egg yolk
1 tsp orange flower water

Filling:
1/2 tsp salt
100g unsalted butter, softened
1 tsp freshly-grated orange zest
450g whole milk Ricotta cheese
4 large eggs
130g granulated sugar
3 tbsp orange flower water
1/2 tsp ground cinnamon
150g candied peel, chopped
Up to 1250ml milk (optional)
icing sugar

La Pastiera di Grano
(Neapolitan Easter Cake) Preparation:

Method:

Place the wheat in a large bowl, cover with water and set aside to soak over night in a cool place.

The following day, sift together the flour, cinnamon and salt in a bowl then set aside. Meanwhile cream together the butter and icing sugar in a large bowl until pale and creamy. Separately add the egg and egg yolk, beating thoroughly to combine after each addition. Now beat in the orange-flower water then add the dry ingredients and stir until just blended. Turn the dough out on to a lightly-floured work surface and shape into two disks, one of which is just slightly larger than the other. Wrap in clingfilm (plastic wrap) and set aside to chill in the refrigerator for at least 1 hour.

Drain the soaked wheat then transfer to a saucepan with the 1/2 tsp salt and enough water to cover. Bring to a simmer over medium heat and cook, stirring occasionally, until the wheat is tender (about 25 minutes). Drain and place in a large bowl before beating in the butter and orange zest. Set aside to cool.

Meanwhile, combine the Ricotta cheese, eggs, granulated sugar, orane flower water and cinnamon in a large bowl. Beat until thoroughly blended then stir in the wheat mixture and candied peel (the mixture should resemble a medium-thick porridge; add milk if it's a little thin). Remove the dough from the refrigerator and roll out the learger piece into a 38cm circle. Fit this into a springform pan about 30cm x 22 cm in size. Pour in the Ricotta cheese filling and smooth the top then roll the remaining dough into a 25cm circel. Cut into 1cm wide strips (best with a fluted pastry cutter). Arrange these strips over the filling in a lattice pattern (press the ends against the bottom pastry to seal).

Transfer the cake to an oven pre-heated to 175°C and bake for about 90 minutes, or until cooked through and well browned on top. Remove from the ove and allow to cool in the pan for 15 minutes before removing the rim of the pan and allowing the cake to cool completely on a wire rack. Sprinkle the top with icing sugar before serving.

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