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MANGIA BENE PASTA |
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HOME RECIPES LINKS |
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WHEAT-BERRY EASTER CAKE |
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"LA PASTIERA NAPOLETANA" |
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(Serves 8-10) |
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| Filling: |
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| 1/2 cup soft wheat berries |
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| 1/2 cup butter, cut into small cubes |
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| 1 teaspoon grated orange zest |
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| 1 pound ricotta cheese |
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| 4 eggs, lightly beaten |
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| 2/3 cup sugar |
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| 2 tablespoons orange-flower water |
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| 3/4 teaspoon cinnamon |
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Soft Wheat Berries |
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| 1/2 cup |
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| 2 oz. finely chopped candied orange peel |
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| 2 oz. finely chopped candied lemon peel |
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| Dough: |
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| 3 cups flour |
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| 1/2 teaspoon cinnamon |
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| 1/2 teaspoon salt |
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| 3/4 cup butter, room temperature |
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| 1 cup confectioners' sugar |
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| 1 egg |
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| 2 egg yolks |
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| 2 teaspoon orange-flower water |
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Orange Flower Water |
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| At least 8 hours in advance: |
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| Cover wheat berries with water in a small bowl. |
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| Cover and refrigerate for 8 hours. Drain. |
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| To make the dough: |
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| Combine flour, cinnamon, and salt in a bowl. |
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| With an electric mixer, beat together butter and sugar until light and fluffy. |
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| Beat in the egg, yolks, and orange-flower water. |
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| Add the flour mixture and beat on low until well combined. |
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| The dough will be very soft. Gather it into a ball. |
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| Divide the dough into 4 equal parts. |
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| Form one part of the dough into a 3-inch round disk. |
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| Combine the remaining dough into a 6-inch round disk. |
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| Wrap dough in plastic wrap and refrigerate for 1 hour. |
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| To make the filling: |
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| Cover drained wheat berries with water in a small saucepan. |
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| Simmer, covered, for 30 minutes. Drain and transfer to a bowl. |
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| Stir in butter and orange zest. Allow to cool. |
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Easter Bunny Gift Tower
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| In another bowl, combine ricotta, eggs, sugar, orange-flower water, |
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| cinnamon, and candied peels. |
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| Stir in the wheat berries. |
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| To bake cake: |
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| Preheat oven to 350 degrees F. |
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| On a lightly floured surface, roll out the larger dough disk to a 14-inch round. |
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| Fit dough into an ungreased 9- to 10- inch springform pan. |
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| Press the dough up the sides to the rim. Patch dough if it tears as it is very fragile. |
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| Refrigerate 20 minutes. |
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| Spoon filling into chilled dough in pan. |
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| Roll out smaller dough round to a 10-inch round. |
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| Cut dough into 1-inch wide strips for the lattice top. |
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| Arrange half of dough strips 1-inch apart on top of filling. |
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| Arrange remaining strips diagonally over them to form a lattice. |
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| Fold edge of crust over ends of strips. |
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| Bake 1 to 1-1/4 hours or until pastry is golden and filling is puffed. |
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| Transfer to a rack and cool 10 minutes. |
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| Run a knife around edge of cake and remove side of pan. |
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| Cool cake completely on rack. |
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9-pc. Easter Cookie Cutter Set
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| Serve at room temperature. |
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| Cake can be made one day ahead and refrigerated, covered. |
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| Bring to room temperature before serving. |
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HOME RECIPES LINKS |
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