Italian recipes
  1. Home
  2. Recipe types
  3. Desserts
  4. Neapolitan ‘pastiera’ cake
Desserts

Neapolitan ‘pastiera’ cake

⏱ 60 min🍳 60 min👤 12 pp★★★☆☆

What could be better than a party during which one savours specialties prepared with love, and which give genuine pleasure to you and your guests, combining traditional ingredients to make spectacular desserts? The Neapolitan ‘pastiera’ cake is an Easter specialty from Campania but now eaten throughout Italy. It is made with a pastry base filled with soft cheese, sugar, eggs, candied fruit and wheat cooked in milk. The unique taste of this Neapolitan cake was traditionally conferred by the aroma of orange blossom although, increasingly, you are likely to find alternative versions on sale. Use a mould with fairly high sides and cook the cake for at least an hour to make sure the filling sets to perfection. To learn how to make this cake, follow the recipe for shortcrust pastry in our cookery school!

Ingredients

Nutritional values 520 kcal / serving
Protein
9g
Carbohydrates
68g
Fat
22g
Fiber
2g

* approximate values per serving

Information
60 minutes Total time
60 minutes Active time
Serves 12 persons
★★★☆☆ Challenging

Preparation

First of all, bring the milk to the boil and add the cooked and drained wheat. Mix with 40g of butter and the sachets of vanillin. Stir and cook until the milk is completely absorbed. Meanwhile, prepare the pastry by mixing the flour with 200g of diced, softened butter, 150g sugar, 2 eggs and a pinch of salt. Knead the dough quickly until you have a smooth dough and then let it stand in the fridge for 30 minutes. Roll it out into a sheet, not too thin, and use two-thirds to line a circular 26cm cake tin. Prepare the filling by mixing the ricotta with the sugar, add the cooled wheat and the remaining 3 eggs. Mix everything together and then add the orange blossom essence and mixed candied fruit. Pour the filling onto the pastry base, level it off and decorate with strips of pastry from the dough made earlier. Bake the cake at 180°C and cook for at least an hour. Let it cool completely and sprinkle with icing sugar.

Tips
The original Neapolitan ‘pastiera’ cake required the use of fresh wheat: you can now buy ready-cooked wheat, which greatly simplifies the recipe.
Trivia
According to legend, the mermaid Parthenope, who lived in the Gulf of Naples, emerged every spring from the water to cheer the people with her melodious song, and they paid her back with gifts such as flour, water, orange flower, sugar and eggs. One day the siren gave these gifts to the gods, who in turn made a delicious cake. So was born the ‘pastiera’.

Step by step

Cook the wheat in milk
Cook the wheat in milk
**Click on the photos to access full step by step!

Additional information

Neapolitan Pastiera with Wheat and Candied Fruits

One of the most appreciated variants of the traditional Neapolitan pastiera is certainly the one that includes the addition of wheat and candied fruits. This preparation stands out for its intense aroma and the sweetness of the candied fruits, which give an even richer flavor to the dessert. To make it, it is essential to use cooked and well-drained wheat, mixed with ricotta and candied fruits, which can be chosen according to preference, such as orange or citron. The shortcrust pastry, made with butter and sugar, encloses this delicious filling, creating a perfect balance of textures. The final result is a dessert that is suitable for being served on various occasions, from Easter celebrations to festive moments with friends and family. Preparing it takes some time, but the result rewards every effort.

Campanian Neapolitan Pastiera

The Neapolitan pastiera is a typical dessert from Campania, linked to centuries-old traditions. This regional variant is prepared following the traditional recipe, which involves the use of fresh and local ingredients. The preparation begins with cooking the wheat in milk, a fundamental step to achieve the right consistency. The ricotta, a key element of the filling, makes the dessert creamy and soft. The vial of orange blossom aroma is what gives it the characteristic fragrance, evoking spring and Neapolitan traditions. Each family has its own version, but respect for the ingredients and traditional techniques makes each pastiera a unique and unmistakable dessert, a symbol of Campanian culinary culture.

Light Neapolitan Pastiera without Butter

For those who wish to enjoy Neapolitan pastiera in a lighter version, it is possible to prepare it without butter, replacing it with margarine or Greek yogurt. This light variant maintains the authentic flavor of the dessert but reduces the fat and calorie content, making it more suitable for those following a balanced diet. Additionally, alternative sugars can be used for sweetening, such as honey or brown sugar, to make the preparation even healthier. Despite the modifications, the final result will still be a fragrant dessert rich in flavor, perfect for those who want to indulge in a moment of sweetness without overdoing it. The light pastiera is also ideal for those with lactose intolerance; just opt for specific ingredients.

Nutritional Benefits of Neapolitan Pastiera

Neapolitan pastiera, although a dessert, offers some nutritional benefits thanks to its main ingredients. Ricotta, for example, is a source of protein and calcium, while wheat provides complex carbohydrates, useful for lasting energy. The candied fruits, although rich in sugars, also provide vitamins and minerals. On average, a serving of pastiera contains about 350-400 calories, depending on the recipe and ingredients used. It is important to enjoy it in moderation, considering that the dessert is rich in sugars and fats. However, if consumed occasionally, it can represent a delight to share on special occasions, offering a moment of pleasure without compromising health.

Can Neapolitan Pastiera be Frozen?

The question of whether Neapolitan pastiera can be frozen is common among cooking enthusiasts. The answer is affirmative: it is possible to freeze the pastiera, but it is advisable to do so before baking it. Prepare it, place the cake in a suitable container, and freeze it. When you wish to enjoy it, simply let it thaw in the refrigerator for a few hours and then bake it in the oven as per the recipe. If you have already baked the pastiera, you can still freeze it, but make sure to let it cool completely before storing it in the freezer. This way, you can enjoy your Neapolitan pastiera at a later time, keeping its flavor and freshness intact.