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🍽️ Classic Neapolitan Pastiera

448 kcal · 30 min · 4 servings

Ingredients

• 250 g soft wheat grains
• 500 ml milk
• 0.5 vanilla pod (seeds)
• 5 eggs
• 250 g sugar
• 250 g ricotta
• 1 pinch cinnamon
• 3 tbsp orange blossom water
• 90 g candied orange peel (diced, mixed)
• 90 g candied lemon peel (diced, mixed)
• 2 tbsp flour
• 180 g flour
• 1 egg
• 1 tbsp orange blossom water
• 75 g butter
• 2 tbsp sugar
• oil (for the pan)
• flour (for the pan)

Instructions

1. 1. Rinse the soft wheat grains thoroughly.
2. 2. Place the grains in a bowl and cover them with cold water.
3. 3. Let the soft wheat grains soak in the water overnight.
4. 4. Drain the soaking water the next day.
5. 5. Put the soft wheat grains into a large pot.
6. 6. Pour the milk over the grains.
7. 7. Place the pot on the stove over low heat.
8. 8. Cover the pot with a lid.
9. 9. Cook the grains until they are soft and all the liquid has been absorbed.
10. 10. If the grains are still hard but the liquid has evaporated, add a little water or milk.
11. 11. Let the cooked wheat cool down completely.
12. 12. Put flour, egg, orange blossom water, butter pieces, and sugar into a bowl.
13. 13. Knead the ingredients into a smooth dough.
14. 14. Cover the dough.
15. 15. Place the dough in the refrigerator for one hour.
16. 16. Separate the eggs by separating the yolks from the whites.
17. 17. Beat the egg yolks until frothy.
18. 18. Beat the egg whites until stiff.
19. 19. Put the beaten egg yolks, egg whites, ricotta, and sugar into a bowl.
20. 20. Mix these ingredients thoroughly together.
21. 21. Fold in the cooled soft wheat grains.
22. 22. Stir cinnamon, orange blossom water, and vanilla seeds into the filling.
23. 23. Divide the shortcrust pastry into two pieces.
24. 24. Make sure one piece is slightly larger than the other.
25. 25. Grease the springform pan with fat.
26. 26. Dust the greased pan with flour.
27. 27. Place the larger piece of dough between two layers of plastic wrap.
28. 28. Roll the dough into a round shape.
29. 29. Line the pan with the rolled-out dough.
30. 30. Fill the wheat and ricotta mixture into the pastry case.
31. 31. Toss candied orange peel and candied lemon peel in some flour.
32. 32. Distribute the floured fruits evenly over the filling.
33. 33. Roll out the second, smaller piece of dough.
34. 34. Cut the dough into strips two centimeters wide.
35. 35. Arrange the dough strips in a lattice pattern over the filling.
36. 36. Fold the edges of the bottom pastry layer over the lattice.
37. 37. Press the edges gently to seal them.
38. 38. Preheat the oven to 180 degrees (convection or fan-assisted).
39. 39. Bake the cake in the preheated oven.

Nutrition per serving

• kcal: 448
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 65 g