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This is a variation of the recipe for the traditional Neapolitan Easter cake
Ingredients for the shortcrust pastry
500 great of plain flour
180 great of sugar
A little bit of salt
200 great of pure lard
70 ml of warm water
I place all the ingredients in a bowl and mix with my hands until combined and until it’s firm and ready to form a dough.
Now I wrap the dough in cling film and I put it in the fridge for one hour.
Ingredients for the filling
250 gr of “grano cotto” (cooked wheat berries)
1 lemon, zest only
1 teaspoon of pure lard
A little bit of salt
100 gr of dark chocolate
300 ml of milk
I place all the ingredients in a saucepan and I let them cook at low temperature, until the liquids are completely absorbed, at the end I will get a creamy and thick mixture.
I put it aside and I let it cool properly.
Ingredients for the filling (which we don’t need to cook)
300 great of ricotta cheese
250 great of sugar
1 teaspoon of orange blossom water
Cinnamon powder to taste
Tiny cubes of candied fruit to taste
6 eggs
I place in a bowl the ricotta cheese, the sugar and the orange blossom water. I beat the ingredients together with an electric mixer for a couple of minutes, I add the cinnamon, the candied fruit, the cooled wheat mixture and the eggs. I whisk everything together until getting a homogeneous mixture.
I take the pastry and I divide it in two parts.
I roll one of the pieces out and I carefully line a 28 cm cake tin I previously buttered. I cut the excess of pastry off and I pour the filling in.
Using a pasta wheel I cut the stripsto be placed across the cake tin.
I let it bake in preheated oven at 200 degrees for the first 40 minutes, then I lower the temperature to 180 degrees and I let it bake for 40 more minutes.
When it’s done I let it cool and then I sprinkle it with icing sugar.
I wish you a happy Palm Sunday
And a happy Easter
28 cm buttered cake tin
Static oven at 200 degrees for 40 minutes
After that 180 degrees for 40 more minutes