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.
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