PASTIERA NAPOLETANA (Easter cake)

My mom came to visit me here in Tuscany… she cannot get rid of traditions and since is easter time she HAD to make a typical easter cake very famous in Italy but typical of Naples, in the south.
This cake is not easy or fast to make, but people really love it….like it is the best thing in the world!! i have to be honest, i’m not a big fan….but maybe I’m the only one.  My mom was very jelous of this recipe since it came from a long family tradition…but I convinced her to share with you!

Since the procedures isn’t easy I’ll make a big effort in translating it from italian to english… so please forgive my mistake!!

INGREDIENTS:

THE FILLING:

500 gr of canned cooked wheat

500 gr ricotta cheese

400 gr sugar

12 eggs
20 gr butter
orange flour water or millefiori

vanilla

cinnamon

candied orange  chopped

THE PASTRY:
2 eggs
400 gr all purpose flour
150 butter
100 sugar
1 pinch of salt

I know some ingridient may be hard to find…sorry about that!

PROCEDURES:

PREPARE THE FILLING

1) Put a pan over medium heat with 1 cup  of water, the canned cooked wheat  and 20 gr of butter.
Let it cook until the water is completely absorbed, then add some cinnamon powder.

2) In a bowl mix togheter the ricotta cheese and 12 eggs white. Mix well until creamy. (do NOT whip egg whites till stiff)

3) Into another pan make the cream: Put the eggs yolk togheter with sugar and wisk until creamy…now add the milk and 1 tablspoon of flour, mix well.
Put the pan over medium heat and mix until it becomes less fluid

When all those three steps are ready and the ingridient cold, put everything togheter and add the vanilla, candied orange, flawor extract.

PREPARE THE PASTRY

Mix togheter the ingridient and knead until smooth


Let it rest in the fridge for a couple of hour

Once the pastry is ready  strecth it out with a rolling pan…it must be very thin.


Put it into a deep cake pan (buttered) and add the filling.

Cover with strips of pastry

Cook at 180° until gold (about 1 hour)
Once is cooked wait until is completely cold.
Cover with icing sugar if you like it

Chocolate orange muffin

Hi everybody….it’s been a lot of time since I’ve write on the blog…

It is a very stressfull period, working really hard on exames and final dissertation.

Today it’s the first day back on cooking! I started with a sweet recipe….

I know it looks like a cup cake, but it’s not!

It’s the classic muffuin recipe I took from Nigella website, I knew I didn’t have to overmix ’cause it will cause a tough muffin with compact texture….but this time I mixed it even quickly then I used to….with a lot of lumps… and i have to say it came out heavenley…soooooo soft….it meleted in the mouth!!!!!

As frosting I melted 100 gr of dark orange chocolate with 25 gr of butter , 80 gr of cream cheese and 50 gr of icing sugar….so delicious!

Also I squezeed half orange and I’ve put the juice into the muffin dough…

The result is amazing!

The only thing that I don’t like is that the frosting is quite “wet” I mean that you are going to get dirty when you eat it, because it0s not dry….is that normal?