Ok – this is yet another bake for Easter – seems I just can’t stop doing Easter bakes this year ;)
Why do I post this now when everything is over already? Well that’s pretty easy – because I actually made it the day before Easter to have it for Easter – unlike the other bakes I made some time before Easter ;)

So this Pastiera Napoletana is a traditional Easter bake from Naples, Italy. When you have a look at the recipe, you will see that you actually have to start a bit earlier than a day before Easter in order to have it for Easter. If you use uncooked wheat, you have to start 4 days in advance. The wheat has to soak in water for 3 days – then you have to cook it with water and then with milk and let it rest overnight so you can finally make the cake the next day ;) It is said the cake is better after another day resting – so basically you will have a delicious cake after 5 days. Not too much waiting time for this kind of cake ;)
So you have to plan a bit in advance – but you can (at least) skip the soaking time if you want by using already cooked wheat berries from the store – in that case use 10 oz. (280g) cooked wheat berries instead of the 3.5 (100g) uncooked wheat berries.
INGREDIENTS / ZUTATEN
3.5 oz. (100g) wheat berries, uncooked
1 cup (240ml) milk
2 tbsp. butter
12 oz. (350g) ricotta
1 3/4 cups (320g) sugar
2 eggs
2 egg yolks
zest of one organic lemon
1 vanilla bean
1 tsp. ground cinnamon
1 tbsp. orange blossom water
3.5 oz. (100g) candied lemon, finely chopped
For the pastry:
1/2 cup (125g) cold butter
2 cups (250g) all-purpose flour
1 egg
1 egg yolk
3/4 cup (100g) confectioner’s sugar
zest of one organic lemon
For the topping:
1 egg yolk
water
confectioner’s sugar for dusting
100g Weizen, ungekocht
240ml Milch
2 EL Butter
350g Ricotta
320g Zucker
2 Eier
2 Eigelb
Abrieb einer Bio-Zitrone
1 Vanilleschote
1 TL Zimt
1 EL Orangenblütenwasser
100g Zitronat, fein gehackt
Für den Teig:
125g kalte Butter
250g Mehl (Type 405)
1 Ei
1 Eigelb
100g Puderzucker
Abrieb einer Bio-Zitrone
Für das Topping:
1 Eigelb
Wasser
Puderzucker zum Bestäuben

DIRECTIONS / ZUBEREITUNG
2. Add the cooked wheat, butter, milk and lemon zest to a saucepan and bring to a boil. Stir occasionally until the mix thickens – about 10-15 minutes. Let cool down. Cover and let rest in the fridge overnight.
3. In a bowl beat the eggs, egg yolk, ricotta, sugar, seeds of the vanilla bean, cinnamon and orange blossom water until creamy. Cover and let rest in the frige overnight.
4. For the pastry mix flour and confectioner’s sugar in a large bowl. Add the cold butter in small pieces and rub between your fingers until you get small cumbs. Add the egg, egg yolk and lemon zest and knead until you get a smooth dough. If the dough seems too dry, add cold water one tablespoon at a time. Cover in plastic wrap and let rest in the fridge for at least 1 hour or overnight.
5. Preheat the oven to 390˚F (200°C). Grease a 10 inch (26cm) springform tin and set aside. Chop the candied lemon into small pieces. In a largen bowl mix the wheat mixture with the ricotta mixture and candied lemon and set aside. Roll out 2/3 of the pastry on a floured surface, place in the springform tin and press to the bottom and sides. Fill the ricotta-wheat mixture in the tin – the filling and pastry should have about the same hight. Roll out the remaining dough, cut long stripes (less than 1 inch (2cm) wide) for the lattice structure and place on top of the cake. Whisk egg yolk with some water and brush the pastry. Bake for 60 minutes until the pastry is golden on top. Let cool completely in the springform tin. Remove from the tin and place in the fridge to serve the next day. Take out of the fridge 30 minutes before serving and dust with confectioner’s sugar.
2. Den gekochten Weizen mit der Butter, Milch und Zitronenschale in einem Topf zum Kochen bringen und gelegentlich umrühren, bis die Masse andickt – ca. 10-15 Minuten. Abkühlen lassen und dann abdecken und über Nacht in den Kühlschrank stellen.
3. In einer Schüssel die Eier mit Eigelb, Ricotta, Zucker, Vanille Mark, Zimt und Orangenblütenwasser verrühren, bis eine cremige Masse entsteht. Abdecken und über Nacht in den Kühlschrank stellen.
4. Für den Teig das Mehl mit dem Puderzucker in einer großen Schüssel vermischen. Kalte Butter in kleinen Stücken zugeben und mit den Fingern verreiben, bis kleine Krümel entstehen. Ei, Eigelb und Zitronenschale zugeben und zu einem glatten Teig verkneten. Falls der Teig zu trocken ist, löffelweise noch etwas kaltes Wasser zugeben und verkneten. In Plastikfolie wickeln und mind. 1 Stunde oder über Nacht im Kühlschrank ruhen lassen.
5. Den Ofen auf 200°C (390°F) vorheizen. Eine 26cm (10 inches) Springform einfetten und zur Seite stellen. Zitronat in kleine Stücke hacken/schneiden. In einer großen Schüssel die Ricottamasse mit der Weizenmasse und dem Zitronat verrühren und zur Seite stellen. Etwa 2/3 des Teiges auf einer bemehlten Fläche ausrollen und die Springform damit auslegen – an den Boden und die Seiten drücken. Die Ricotta-Weizen-Masse in die Form füllen – der Teigrand sollte mit der Füllung abschliessen (ggf. etwas vom Rand abschneiden). Restlichen Teig ausrollen, in lange Streifen (ca. 2cm breit) für das Gittermuster schneiden und auf den Kuchen legen. Das Eigelb mit etwas Wasser verrühren und damit den Teig bestreichen. Für 60 Minuten backen – die Oberfläche sollte goldbraun sein. In der Backform komplett auskühlen lassen. Aus der Form nehmen und im Kühlschrank über Nacht ruhen lassen. Etwa 30 Minuten vor dem Servieren aus dem Kühlschrank nehmen und mit Puderzucker bestäuben.

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Here is a version of the recipe you can print easily.
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Pastiera Napoletana
- Prep Time: 160
- Cook Time: 60
- Total Time: 240
Ingredients
For the filling
- 3.5 oz. (100g) wheat berries, uncooked
- 1 cup (240ml) milk
- 2 tbsp. butter
- zest of one organic lemon
- 12 oz. (350g) ricotta
- 1 3/4 cups (320g) sugar
- 2 eggs
- 2 egg yolks
- 1 vanilla bean
- 1 tsp. ground cinnamon
- 1 tbsp. orange blossom water
- 3.5 oz. (100g) candied lemon, finely chopped
For the pastry
- 2 cups (250g) all-purpose flour
- 3/4 cup (100g) confectioner’s sugar
- 1/2 cup (125g) cold butter
- 1 egg
- 1 egg yolk
- zest of one organic lemon
For the topping
- 1 egg yolk
- water
- confectioner’s sugar for dusting
Instructions
- Start with the wheat. Soak it in water for 3 days – change the water twice a day. Drain and cook in a large pot with at least 4 cups (1,0l) of water – let simmer for 1 1/2 hours without stirring until soft. Drain and set aside (you can store the wheat in an airtight container up to a week in the fridge).
- Add the cooked wheat, butter, milk and lemon zest to a saucepan and bring to a boil. Stir occasionally until the mix thickens – about 10-15 minutes. Let cool down. Cover and let rest in the fridge overnight.
- In a bowl beat the eggs, egg yolk, ricotta, sugar, seeds of the vanilla bean, cinnamon and orange blossom water until creamy. Cover and let rest in the frige overnight.
- For the pastry mix flour and confectioner’s sugar in a large bowl. Add the cold butter in small pieces and rub between your fingers until you get small cumbs. Add the egg, egg yolk and lemon zest and knead until you get a smooth dough. If the dough seems too dry, add cold water one tablespoon at a time. Cover in plastic wrap and let rest in the fridge for at least 1 hour or overnight.
- Preheat the oven to 390˚F (200°C). Grease a 10 inch (26cm) springform tin and set aside. Chop the candied lemon into small pieces. In a largen bowl mix the wheat mixture with the ricotta mixture and candied lemon and set aside. Roll out 2/3 of the pastry on a floured surface, place in the springform tin and press to the bottom and sides. Fill the ricotta-wheat mixture in the tin – the filling and pastry should have about the same hight. Roll out the remaining dough, cut long stripes (less than 1 inch (2cm) wide) for the lattice structure and place on top of the cake. Whisk egg yolk with some water and brush the pastry. Bake for 60 minutes until the pastry is golden on top. Let cool completely in the springform tin. Remove from the tin and place in the fridge to serve the next day. Take out of the fridge 30 minutes before serving and dust with confectioner’s sugar.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9