The cake with leftover cooked grain was born quite by chance, as always a few days before Easter we prepared the Neapolitan Pastiera and having calculated a bit more cooked grain, we had some left over.
We put it in the fridge and looking for ideas, we decided to make the cake with leftover cooked grain, and the result? A delight of taste and aromas, very soft and simple, it was literally devoured by everyone.
Coincidentally, the day we prepared it, our daughter came to visit with one of the granddaughters, and after each having a slice, the little one wanted to take the leftover cooked grain cake home.
In short, even if you’re not used to preparing the pastiera, you have to get the cooked grain and try to make this cake which, as you can see in the photo, is creamy, very soft, and delicious.
DID YOU KNOW:
Up there, where the lens is, you can click on it “SEARCH”🔎, you can write down the ingredient that you find there when you open the fridge door, or in your pantry,
you will have the chance to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
Below I leave you other ideas to make with cooked grain, and then let’s go right after the photo to discover how to prepare the sweet leftover cooked grain cake!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the leftover cooked grain cake
- 7 oz cooked grain
- 1 1/2 cups all-purpose flour
- 3 1/2 oz ricotta
- 3 eggs (medium)
- 1 tsp cream of tartar
- 1/2 cup sugar
- 3 tbsps vegetable oil (various)
- 1 oz candied fruit
- 1 pinch salt
- 1 packet baking powder
Tools
- 1 Springform Pan 9-inch diameter
- 1 Bowl
- 1 Electric Whisk
- 1 Spatula rubber
Preparation of the Cake with Sweet Cooked Grain Leftovers
To prepare the leftover cooked grain cake, first separate the egg yolks from the whites.
Remember to use room temperature eggs for pastries.
Beat the egg whites with the cream of tartar until you have a white and firm meringue-like mixture.
Set aside.
Then, beat the egg yolks with the sugar using the electric whisk until you have a nearly white and very frothy mixture.
Once well beaten, add the salt, ricotta, and various vegetable oils, and beat again with the electric whisk.
Finally, using a rubber spatula, fold in the well-sifted flour along with the baking powder.
Preheat the oven to 320°F in static mode, butter, and flour a 9-inch springform pan.
Finally, gently fold in the previously beaten egg whites with delicate movements from the bottom upwards to avoid deflating everything.
Add the candied fruit (if you don’t like it, you can replace it with the zest of 1 orange).
Pour the mixture into the cake pan, level the surface, and bake on the central rack of the oven.
Bake the cooked grain cake for at least 45/50 minutes, checking the level of browning.
It’s ready when a slightly golden crust forms on the surface and it is slightly cracked in some places.
Remove from the oven, let cool before removing from the mold, and sprinkle with powdered sugar before serving.
How to Store the Cake with Sweet Cooked Grain Leftovers
You can store it in the fridge for 3 days well closed in an airtight container.
Other Recipes
If you want to see other types of recipes RETURN TO HOME
FAQ (Questions and Answers)
What can I substitute for the candied fruit?
You can substitute candied fruit with orange or lemon zest or with chocolate chips.
What wine to pair it with?
You can pair it with a glass of pinot grigio, pinot blanc, chardonnay, or a passito from Pantelleria.
