I’ve wanted to try the Padula cake for years, and since Easter is near and my husband made the ricotta, I took the opportunity. This recipe is from my brother-in-law Paolo, who is excellent in the kitchen, so after asking him for the recipe, I immediately tried it. The result, what can I say, is truly exceptional. Soft and fragrant just like the Pardule do you know them??? They are ricotta bundles that we in Sardinia prepare during the Easter period. They are delicious, one leads to another. I leave you with other ideas for Easter.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 12.3 oz pasta violata (with 2 teaspoons of sugar)
- 14.1 oz sheep ricotta
- 1 cup sugar
- 3 eggs
- 2.5 cups all-purpose flour
- 1 orange (zest)
- 1 lemon (zest)
- 1 packet saffron
- 1 packet baking powder
- 1 small glass orange liqueur
- 1 packet vanilla
- to taste powdered sugar
- to taste lemon juice
- to taste orange liqueur
- to taste colored sprinkles
Tools
- Bowls of various sizes
- Electric Whisks
- Mold for cake
- Parchment Paper
- Grater
Steps
The first thing to prepare is the pasta violata and let it rest covered with cling film.
In the meantime let’s prepare the filling.
In a bowl, work the ricotta with sugar and the zest of the orange and lemon.
Then add the eggs, flour, baking powder, and vanilla.
The liqueur.
And the saffron (I use a pinch because I bought it loose)
When the filling is ready, roll out the pasta violata very thinly.
Line the mold.
Add the filling.
Trim the edges well and bake for about 50 minutes at 356°F.
If you can, make small pinches in the pastry.
In the meantime, let’s prepare the glaze. In a bowl, put a few teaspoons of powdered sugar and gradually add lemon juice and orange liqueur. It should not be too liquid.
When the cake is well cooled, glaze it.
Finish with the colored sprinkles.
