Pastiera is a cake which comes from the city of Naples in Campania. It was originally made and consumed during the pagan celebrations of the return of the Spring time. The modern pastiera, however, was probably invented in a Neapolitan convent. An unnamed nun wanted to make a cake with the aroma of the flowers of the orange trees which grew in the convent’s gardens and added this ingredient into the ancient recipe. Her recipe brought together wheat, ricotta, eggs (symbol of new life and resurrection), some water which had the fragrance of the flowers, candied citron and aromatic Asian spices. The dish took off and the nuns began to make the cakes for rich families in the area.
Eventually, it entered wider production and became available from bakers and shops and now can be purchased all over the city. Find a holiday rental in Naples and you can try it while wandering the historic treats. However, if you can't wait until then, try it out first using this recipe.
Eventually, it entered wider production and became available from bakers and shops and now can be purchased all over the city. Find a holiday rental in Naples and you can try it while wandering the historic treats. However, if you can't wait until then, try it out first using this recipe.
Ingredients
For a 20 cm round tin.
For the pastry
125g of butter
250g of flour
1 egg
100g of sugar
½ tsp of vanilla extract
For the filling
1 tbsp of orange blossom water
100g of chopped candied orange peels
1 tbsp of butter
½ tsp of cinnamon
125g of pre-cooked durum wheat kernels
100ml of milk
Zest of ½ a lemon
300g of ricotta
300g of sugar
2 eggs
½ tsp of vanilla extract
Method
1. Start with the pastry by putting all the ingredients in a mixer and blending them until combined. Then knead the mixture on a lightly floured surface until you get the dough is smooth. Next, wrap it in cling film and leave it in the fridge for at least 40 minutes.
2. While you're waiting for the dough, begin making the filling by putting the pre-cooked durum wheat kernels in a sauce pan. Add the milk, butter and lemon zest and let it simmer on a low fire until it thickens and becomes custard like. Stir often or it will burn and when it's done, pour into a bowl to cool.
3. Place the ricotta, eggs (keeping a little of the egg to brush the cake), sugar, orange blossom water, vanilla essence and cinnamon in a mixer and blend well.
4. Mix the durum wheat kernel cream with the ricotta mixture and add the chopped orange peels.
5. Take the pastry out of the fridge and cut out a small piece to make the top. Roll the rest into a 3 mm thick round sheet and put it into a greased 20cm pan.
6. Leave a border of about 6cm inches to contain the filling and pour the filling mixture into the pan.
7. Using the remaining dough, cut some strips 1.5cm wide and put them on the top of the cake to make a diamond pattern. Brush them with the remaining egg.
6. Bake in a preheated oven at 190ºC for around an hour. Remember to allow it 24 hours to sit before serving.
Once you've gotten a taste for it, you'll be dying for a holiday in Campania to try it in Naples!
For a 20 cm round tin.
For the pastry
125g of butter
250g of flour
1 egg
100g of sugar
½ tsp of vanilla extract
For the filling
1 tbsp of orange blossom water
100g of chopped candied orange peels
1 tbsp of butter
½ tsp of cinnamon
125g of pre-cooked durum wheat kernels
100ml of milk
Zest of ½ a lemon
300g of ricotta
300g of sugar
2 eggs
½ tsp of vanilla extract
Method
1. Start with the pastry by putting all the ingredients in a mixer and blending them until combined. Then knead the mixture on a lightly floured surface until you get the dough is smooth. Next, wrap it in cling film and leave it in the fridge for at least 40 minutes.
2. While you're waiting for the dough, begin making the filling by putting the pre-cooked durum wheat kernels in a sauce pan. Add the milk, butter and lemon zest and let it simmer on a low fire until it thickens and becomes custard like. Stir often or it will burn and when it's done, pour into a bowl to cool.
3. Place the ricotta, eggs (keeping a little of the egg to brush the cake), sugar, orange blossom water, vanilla essence and cinnamon in a mixer and blend well.
4. Mix the durum wheat kernel cream with the ricotta mixture and add the chopped orange peels.
5. Take the pastry out of the fridge and cut out a small piece to make the top. Roll the rest into a 3 mm thick round sheet and put it into a greased 20cm pan.
6. Leave a border of about 6cm inches to contain the filling and pour the filling mixture into the pan.
7. Using the remaining dough, cut some strips 1.5cm wide and put them on the top of the cake to make a diamond pattern. Brush them with the remaining egg.
6. Bake in a preheated oven at 190ºC for around an hour. Remember to allow it 24 hours to sit before serving.
Once you've gotten a taste for it, you'll be dying for a holiday in Campania to try it in Naples!
Photo credit: Mattia Luigi Nappi / CC BY-SA 3.0