How to Bake Pastiera Napoletana Easter Cake

Here is the recipe for traditional Neapolitan Easter cake baked in every Neapolitan family. It should be baked 3-4 days prior to Easter. This is essential so that all the ingredients of cream filling mix thoroughly with each other into fabulous taste composition. Pastiera is typically made on the same day as Casatiello Napoletano roll because both treats are a must on the Easter table. Although baking of this cake is pretty fussy and time-consuming, your efforts will be rewarded with delicious and flavorful result. Baking Pastiera is like art. Every housewife keeps her little tricks and is immensely proud of her baked masterpieces. We disclose one of those “classified” Neapolitan recipes here. If you can’t get some of the ingredients, feel free to replace them with something equal.

Ingredients for Pasta Frolla (kind of short pastry)

• 300-350 g white flour
• 150 g sugar
• 150 g butter
• 3 eggs
• Pinch of salt
• 1 teaspoon baking soda
• 1 tablespoon vinegar
• Lemon peel from half lemon

Ingredients for Filling

• 300 g wheat, boiled in advance
• 250 ml whole milk
• Lemon peel from half lemon
• 500 g cottage cheese
• 350 g cup sugar
• 5 eggs, 5 yolks and 4 whites
• 80 g candied citron
• 80 g orange zest
• 80 g candied fruits
• 1-2 teaspoons orange-flower water
• Vanilla
• Pinch of salt

How to Make Cream Filling

1. Soak wheat in milk and boil until all milk is absorbed.
2. Bear cottage cheese with a mixer or rub through a sieve.
3. In a separate bowl, whisk the whites until fluffy.
4. Then, put boiled and cooled wheat in a large bowl.
5. Add beaten cottage cheese, candied fruits, orange zest and citron.
6. Combine everything and add vanilla, grated lemon peel, orange-flower water and one yolk.
7. Mix everything well and add one more yolk.
8. Stir in all egg yolks, mixing everything thoroughly.
9. Add whisked whites at the end and combine again.

How to Make Pasta Frolla

1. Heap the floor on the table and make a hole in the middle. Place egg yolks in there.
2. Add softened butter, sugar, salt, and baking soda mixed with vinegar.
3. Then add grated lemon peel and knead dough.
4. Knead until not sticky.
5. Form a ball and leave for about 15 minutes.

Making Pastiera Napoletana

1. Use a baking pan about 10 inches (26-27 cm) in diameter. Coat it with butter and dust with floor.
2. Roll out dough slightly and fit it into the pan. Leave some dough for garnishing.
3. Pour in the filling and smooth the top.
4. Roll out remaining dough and cut into strips. Place the strips on top in a lattice pattern. Press ends to seal. Stick small dough balls to the seals.
5. Pre-heat an oven and place the cake into it. Bake at the temperature of 300 degrees or more, turning the pan around occasionally to ensure the cake is baked evenly.
6. Then turn the heat off and leave it to cool completely in the oven.
7. Cut when cooled.