I think this is the best cake on earth because it represents Spring, my favorite season of the year. Unfortunately, I can only post the photo, not the perfume that filled my house, like flowers blooming. I cannot imagine Easter without it.
Each family owns a recipe and I’ll post mine, that has a reduced amount of eggs and sugar, if compared to others.
If you want to learn a little bit more about “Pastiera di Grano”, visit this blog: http://almostitalian.com/pastiera-di-grano-2/
Enjoy and..Happy Easter.
125 g butter (room temperature)
1 egg +1 egg yolk
125 g powdered sugar
250 g wheat flour
pure vanilla essence or lemon zest
1 g baking powder
1 can of cooked grain (about 400g.)
1/2 cup (1 stick) unsalted butter, softened
1 glass of milk
1 teaspoon grated orange zest and lemon zest (organic)
500 g. of sifted ricotta
4 large eggs, at room temperature
260 g. sugar
3 tablespoons orange-flower water
1 teaspoon ground cinnamon + 1 cinnamon stick
1/2 cup very finely chopped candied orange peel
Drop the wheat flour and the butter into a food processor, turn for 20 seconds, then add the powdered sugar, the egg + egg yolk and vanilla or lemon. Put aside ¼ of this dough, for the stripes. Place down the remaining dough (use a rolling-pin) into a (9-inch) pie pan and press down along the bottom and all sides. Pierce the dough by using a fork, then set aside in the fridge.
Preheat the oven at 338° F.
Place the wheat in a medium saucepan with milk. Add the butter, the cinnamon stick and bring to a simmer over medium heat. Cook, stirring occasionally, until the wheat is tender, 15 to 20 minutes. Place in a large bowl, remove the cinnamon stick. Let cool.
In a large bowl, whisk together the ingredients in the following order: eggs, sugar, the sifted ricotta, orange-flower water, grounded cinnamon, lemon and orange zest, candied orange peel. Beat until blended, stir in the wheat mixture.
Pour the filling into the prepared pan.
Take the ¼ of the dough you have put aside and cut into 1/2 inch wide strips to use as a lattice top for the pie. Place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top and flute well.
Bake the pie in a preheated 338° F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
Background music: “Sweet Candy” BY AC/DC.
#Pastiera di grano #wheat tart #italianrecipe #italianfood #italiancakes #eastercakes #mirna’s recipes #pastieraversioneleggera #pastieracakelightversion
wow I liked the simplicity of your dishes, they are not too difficult to try if the right ingredients are available and i like your english 🙂 its different.
Since sometime I have been following your website and your FB profile(seriously, Am I stalking ?) and I have a sweet tooth and I have an undeniable love for pastas even though I mostly cook curries and other stuff(feel the spiciness of the chilies).
I am so glad that you have got your degree and that pic actually made me visit your profile and thats now my dream too, to earn my degree which i just couldn’t since so many years due to so many problems and my first term is about to begin at UoPeople.
Just dropping by to say hello!!!!
Hi Silly Goose, thank you so much for taking the time to comment about my blog, my recipes and my experience at the UoPeople. You’re not stalking at all and you’re welcome. Please,send a FB request, so that you’ll always be updated about my articles.
Good luck with your studies at the UoPoeople, I hope I’ve been of help.
Thanks for your prompt reply, may be i was just too silly that I didn’t subscribed to your comments and hence I never received any notification lol. I thought you ignored. Its good to see that you always reply to your readers. May be I can learn a few trick or two from you. and yes I have sent you request on FB, and hoping to talk to you or share experiences, its always good to be in touch with the people who have been into UoPeople, and I actually got lots of queries to inquire since you are an alumni of it. 🙂
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