"In Italy there is not only the Colomba Pasquale, but many different ones, because each region has its own specialty. My recipe is based on the Neapolitan Pastiera. It is not completely original, because not everything that is available in Europe can be bought here in Asia. Usually, pastiera is filled with a mixture of ricotta, milk and cooked wheat. Clearly, I can't get cooked wheat here, so I improvised."
Italian Easter Cake (Neapolitan Pastiera)
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Prep time: 1hr 20mins
Cook time: 1hr 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 175 g Flour
- 60 g Sugar
- 80 g cold and cut into cubes Butter
- 35 g Almond Flour
- 30 ml Condensed Milk
- 1 Egg
- 1 zest of Orange
- 1 tsp Almond Extract
- 180 ml Milk
- 50 g Sugar
- 8 g Flour
- 2 Egg yolks
- 1 zest of Orange
- 150 g Almond Flour
- 200 g Ricotta
- 30 g Condensed Milk
- 40 g candied Orange (optional)
Method
Step 1
For a small cake of 20 cm diameter! For the dough: Crumble the flour with the cold butter in a food processor or mixer, then add the almond flour and sugar. Add the orange zest, condensed milk, egg and almond extract. Quickly combine and let rest in the refrigerator for at least 1 hour, wrapped in plastic wrap.
Step 2
For the cream: In a bowl, beat the egg yolks with the sugar. Sprinkle a pot with the flour and add the beaten eggs with the orange zest. Work on a low fire, mixing with a whisk. Slowly stir in the milk and continue stirring until the cream thickens. Pour into a bowl, place cling film on top and leave to cool in the refrigerator.
Step 3
For the filling: Mix the ricotta with all the rest of the ingredients and the now cooled cream.
Step 4
Now cut away about 1/3 of the dough for the lattice. Roll out the remaining 2/3 and place in the well-greased cake pan. Raise the edge!
Step 5
Pour the filling on the dough and smooth it slightly. Cut strips from the 1/3 dough and place over the filling as a lattice. Brush the dough with a beaten egg.
Step 6
Bake the cake at 180 C degrees (I used top and bottom heat with convection) for about 60 minutes. The cake can be stored in the refrigerator for 2-3 days.