If there is one dessert that represents the soul of Neapolitan pastry and the essence of Italian Easter, it is undoubtedly the Pastiera Napoletana. This iconic cake is much more than a simple dessert; it is a ritual. Its fragrance of orange blossom and citrus, which fills Italian homes in the days leading up to Easter Sunday, is a sensory journey into the heart of Mediterranean culture.
Legendary for its rich texture—a perfect harmony between crumbly shortcrust pastry and a creamy heart of ricotta and cooked wheat—the Pastiera is celebrated worldwide as a masterpiece of Italian confectionery. While tradition requires patience, using the Thermomix (affectionately called “Bimby” in Italy) allows you to achieve that same legendary creaminess with ease.
Grano Cotto is the fundamental ingredient for the authentic texture of the Pastiera. It consists of hulled wheat berries that have been pre-cooked and preserved in water.
Can’t find it abroad? Here is what you can do:
Place all pastry ingredients into the mixing bowl. Mix for 40 sec / speed 7. Form the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
Add the 500 g of cooked wheat, 200 g of milk, and 40 g of butter to the mixing bowl. Cook for 10 min / 100°C / speed 1. The milk should be absorbed, and the mixture should become creamy. Transfer to a bowl and let it cool completely.
Insert the Butterfly whisk. Add the 180 g of sugar and 6 eggs to the bowl. Whip for 12 min / 40°C / speed 3. Transfer half of this mixture to a bowl to cool, leaving the other half in the Thermomix bowl.
Remove the Butterfly whisk. To the egg mixture remaining in the bowl, add the cooled wheat cream, the 500 g of ricotta, the orange blossom water, and the candied fruit (if using). Mix for 20 sec / speed 3. Finally, add the other half of the egg/sugar mixture you set aside. Mix for 20 sec / speed 3, using the spatula to incorporate everything evenly.
Take the pastry from the fridge and divide it: two-thirds for the base and one-third for the strips. Roll out the larger portion and line a greased and floured cake tin (approx. 30 cm diameter). Pour in the filling and level it gently. With the remaining pastry, create the classic lattice pattern on top.
Bake in a preheated oven at 180°C (350°F) for about 45-50 minutes, or until the surface is beautifully golden.
Allow the Pastiera to cool completely (it’s even better after 24 hours!) before dusting with powdered sugar.
Legend has it that Maria Theresa of Austria, the "Queen who never smiles," finally cracked a smile after tasting a slice of Pastiera.
