Traditional Pastiera Napoletana Recipe | Italian Easter Cake from Naples

Pastiera Napoletana, an Italian Easter cake, this recipe is inspired by an Italian site, Benedetta. The pastiera dates back to the sixteenth century in the area of ​​San Gregorio Armeno, Italy. To make this traditional Italian Easter cake, the women in Naples usually start this three-day process on the Thursday before Easter Sunday. Pastiera Napoletana is a light and fluffy cake or ricotta tart delicately perfumed with orange. It's like a cheesecake rice pudding in a pie crust. Super delicious with coffee for breakfast. My version of Pastiera Napoletana is tweaked slightly to include ingredients I had and prefer to bake with: white spelt flour pastry, oat milk for the filling instead of whole milk, and orange blossom water instead of Millefiore (I didn't have this on hand). I have lowered the sugar content too. To make this Italian Easter Cake, you use a ready-made prepared grain called Di Grano Cotto, which can be bought in an Italian supermarket or even on Amazon (click the link on the name). I have read other blogs where some Northern Italians use arborio rice instead. Here are the steps needed to make this delicious Italian Pastiera Napoletana the traditional way, leading up to Easter Sunday. Otherwise, prepare on the same day if you have time (it can be tiring and time-consuming, so spread it over a few days and enjoy the process). DAY ONE (Thursday)1. BOIL wheat berries (grano cotto) with milk and lemon to make a creamy porridge-like mixture, which needs to cool overnight 2. PREPARE ricotta filling and rest overnight DAY TWO (Friday)3. Prepare the pastry, then chill overnight DAY THREE (Saturday)4. Construct the pie and bake Easter Sunday, remove the Pastiera Napoletana from the fridge and serve this at room temperature, sprinkled with a veil of icing sugar. ___________________________________________________________ Takes = 3 days preparation (to make it easier, or all on the same day) Bakes = 65 mins Makes = 8 serves (24cm spring form cake tin) ____________________________________________________________ ✅ CHAPTERS 0:00 Intro 0:37 Step 1 prepare the Grano Cotto 2:31 Step 2 prepare the 23cm (9inch) springform cake tin 3:07 Step 3 making the pastry 6:52 Step 4 making the ricotta filling 10:07 Step 5 rolling the pastry 12:11 Step 6 adding in the filling 12:20 Step 7 pastry decoration 15:25 Step 8 adding egg wash to the top 15:43 Step 8 baking 16:09 reveal and taste test ____________________________________________________________ 🧑🏼‍🍳 Ingredients for the filling Di grano cotto 🇮🇹 – 250g Oat Milk (or whole milk) – 250ml Ground cinnamon – 1/2 tsp Lemon peel – 1 large piece peeled off the lemon Ricotta cheese – 250g Sugar – 250g Egg yolks – 3 Egg whites – 3 Orange blossom water –1 tbsp (depending on taste) Vanilla extract – 1 tsp Extra 1/2 tsp ground cinnamon Chopped Candied peel – 1-2 tbsp ______________________________________________________________ 🧑🏼‍🍳 Pastry Unsalted cold butter – 125g (1 stick) White Spelt flour (or your choice) – 250g (2 cups) Whole egg, plus one egg yolk Icing sugar – 50g (1/3 cup) Lemon, finely zested _______________________________________________________________ 💁🏻‍♀️ Find the recipe here – https://suemareep.com/traditional-pas... 💁🏻‍♀️ Subscribe here – https://www.youtube.com/c/SueMareeP?s... 👩🏻‍🍳 Sue Maree P Buckwheat flour recipes –    • Buckwheat Flour Recipes   👩🏻‍🍳 Sue Maree P Spelt Flour –    • Spelt Flour Recipes   💁🏻‍♀️ Sue Maree P newsletter – https://suemareep.com/#subscribe