The Neapolitan Wheat Pastiera (Pastiera di Grano) is one of the most authentic symbols of Neapolitan tradition, a cake that smells of springtime, family gatherings and shared anticipation. Made with cooked wheat, fresh ricotta, sugar, eggs and the unmistakable aroma of orange blossom water, it perfectly embodies Easter in Naples. Every family keeps its own treasured version, passed down through generations, with small secrets that make each pastiera truly unique.
Traditional
Easter
Baked Dessert
Vegetarian
Neapolitan Wheat Pastiera
Neapolitan Wheat Pastiera is the iconic Easter cake from Naples, made with cooked wheat, ricotta cheese, sugar, eggs and orange blossom water, enclosed in a delicate shortcrust pastry.
Ingredients
- Cooked wheat 700 g
- Milk 300 g
- Butter or lard 1 tablespoon
- Ricotta cheese 700 g
- Sugar 600 g
- Eggs 7 whole
- Egg yolks 3
- Vanilla 1 sachet
- Orange blossom water 2 vials
- Candied citron 150 g
- Cinnamon to taste
- Flour 500 g
- Sugar (for pastry) 200 g
- Butter or lard (for pastry) 200 g
- Eggs (for pastry) 3
- Grated lemon zest to taste
Tools
- Saucepan
- Large bowl
- Blender
- Rolling pin
- Cake pan
- Oven
Instructions
- Place the cooked wheat in a saucepan with milk and butter, bring to a boil and stir until creamy. Let cool.
- Add ricotta, sugar, whole eggs and yolks, vanilla, orange blossom water, candied citron and cinnamon. Blend until smooth and fluid.
- Prepare the shortcrust pastry by quickly mixing flour, sugar, butter, eggs and lemon zest.
- Butter the cake pan, roll out the pastry and line the tin.
- Pour in the filling and decorate with lattice strips of pastry.
- Bake in a preheated oven at 180°C (350°F) for about 90 minutes until golden. Turn off the oven and let rest inside for one hour.
- Cool completely and dust with powdered sugar before serving.
Nutritional values (per serving)
Calories
620 kcal
620 kcal
Fat
28 g
28 g
Carbohydrates
75 g
75 g
Protein
17 g
17 g
Sugar
48 g
48 g
Fiber
2 g
2 g
Sodium
160 mg
160 mg
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