The Neapolitan pastiera is a cake rich in symbolism and tradition. It is much more than a simple cake; it is a true Easter symbol in Naples and throughout Campania. Its preparation is a ritual that is repeated every year, and every Neapolitan family has its own recipe, passed down from generation to generation. This cake, with its ancient history and origins shrouded in legend, encapsulates the simplicity of genuine ingredients and the mastery of a patient and loving preparation. A crunchy shortcrust pastry shell embraces a creamy and fragrant filling, where fresh ricotta harmoniously blends with cooked wheat, eggs, sugar, and the unmistakable aromas of orange blossom. The shortcrust pastry gives the pastiera a crumbly texture and a slightly sweet taste, while the creamy filling is characterized by the presence of sheep’s ricotta, which gives an intense flavor (cow’s ricotta can also be used). The cooked wheat, an indispensable ingredient, gives the cake a particular texture and a unique flavor, while the eggs add creaminess to the filling. Finally, the orange blossom water and vanilla give the pastiera an unmistakable fragrance. The scent of the pastiera spreading through homes during Holy Week is a sign of the imminent arrival of Easter and spring.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Easter
- Energy 498.70 (Kcal)
- Carbohydrates 71.26 (g) of which sugars 46.10 (g)
- Proteins 10.19 (g)
- Fat 20.84 (g) of which saturated 11.24 (g)of which unsaturated 9.03 (g)
- Fibers 1.47 (g)
- Sodium 395.68 (mg)
Indicative values for a portion of 168 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Neapolitan Pastiera
- 2 cups all-purpose flour
- 1.8 oz butter
- 1.8 oz lard
- 2/3 cup sugar
- 1 egg
- 1 tbsp honey
- 2.7 tbsp whole milk
- 1/2 orange zest
- 1/2 lemon zest
- 1 pinch salt
- 7 oz cooked wheat
- 2.7 tbsp whole milk
- 0.9 oz butter
- 1/2 orange zest
- 1/2 lemon zest
- 1 pinch salt
- 7 oz sheep ricotta
- 2/3 cup sugar
- 1.8 oz candied orange peel
- 1 tbsp honey
- 2 eggs
- 1 egg yolk
- 1 tbsp orange blossom water
- 2.7 tbsp whole milk
- to taste orange zest
- to taste lemon zest
- to taste powdered sugar
What You Need for Neapolitan Pastiera
- 1 Bowl
- Plastic Wrap
- 1 Small Pot
- 1 Baking Dish
- 1 Aluminum Pan
- 1 Spatula
- 1 Rolling Pin
- 1 Immersion Blender
Procedure for Neapolitan Pastiera
The first thing to do to start the procedure for the Neapolitan Pastiera is to prepare the shortcrust pastry, which, once ready, must rest in the fridge for an hour.
Put the flour in a bowl along with the butter and lard, and rub a little with your hands to make it crumbly. Add the sugar and mix all the ingredients.
Now, add the honey, the whole egg, the milk, and the grated citrus peel. Start kneading and working until forming a dough, which will be wrapped in plastic wrap and placed in the fridge for an hour.
Put the pre-cooked wheat in a small pot and mash it slightly with a fork. Add the butter, the milk, the lemon zest, and a pinch of salt.
Bring the pot to the heat and let it come close to a boil, mashing the wheat continually. Turn off the heat and pour the wheat cream into a wide baking dish so that it can cool quickly.
For the ricotta cream, put the ricotta in a bowl, add the sugar, and work with a fork until creamy. Place the cream in the fridge and let it cool for an hour.
After that time, remove the lemon peel from the wheat and put it in a bowl that can contain all the ingredients.
Add the candied fruits and briefly blend with a mixer to make the cream more homogeneous. Just a few pulses.
Take the ricotta cream, add the honey, and mix well. Then, combine the two creams and mix.
In a small bowl, crack the two eggs and egg yolk. Add the milk and the orange blossom water, and beat with a fork. Scent with grated orange and lemon zest.
Pour the eggs in batches into the bowl with the cream and mix until well incorporated. Place in the fridge until ready to use.
Take the shortcrust pastry from the fridge and divide it into two parts, one smaller than the other, and roll the larger piece on a floured surface, giving it a thickness of 1/8 inch.
Wrap the dough around the rolling pin and position it inside a 20 cm diameter pastiera pan. It is not necessary to butter the mold beforehand.
Trim the edge and poke the bottom with the prongs of a fork. Now, pour the cream into the shortcrust pastry shell, gently tapping the pan on the surface to remove any air bubbles.
Roll out the remaining shortcrust pastry and cut 7 strips, placing 4 first and then 3 on top, creating diamonds and attaching the ends to the edge of the pan.
Bake the cake for 50-55 minutes in a preheated static oven, placing the pan on the lowest rack of the oven.
Let it cool, then remove the pastiera from the mold and place it on a serving dish, then dust with powdered sugar.
And now, you just have to enjoy this delicious Neapolitan Pastiera.
For the realization of this cake, I took inspiration from the recipe of the famous pastry chef Stefano Avellano, from the Gambrinus bar in Naples
FAQ (Questions and Answers)
How long does the pastiera last?
Three days in the fridge.
What can I use instead of lard?
You can replace the required amount with the same weight of butter.
What candied fruit can I use if I don’t have orange?
You can use candied citron.
