Pastiera with Strawberry Sauce Easter Ricotta Cake
Delight in the timeless tradition of Easter with this exquisite Pastiera with Strawberry Sauce, a twist on the classic Italian ricotta cake. Featuring a buttery pastry crust filled with velvety ricotta cheese, creamy cooked wheat berries, and fragrant hints of orange zest, lemon zest, and orange blossom water, this dessert beautifully balances richness with bright citrus notes. A homemade strawberry sauce adds a vibrant, tangy-sweet finish, making it the perfect accompaniment to the subtle spiced flavors of the cake. Ideal for festive gatherings, this show-stopping dessert is baked to perfection with a golden lattice top and served in elegant slices drizzled with luscious berry sauce. Whether celebrating Easter or simply indulging in a special treat, this ricotta and wheat berry cake is an irresistible centerpiece for any table.
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Ingredients
- 300 g All-purpose flour
- 150 g Granulated sugar
- 150 g Unsalted butter, cold and cubed
- 3 large Egg yolks
- 1 tsp Vanilla extract
- 500 g Ricotta cheese
- 250 g Cooked wheat berries (or pearl barley, as a substitute)
- 250 ml Whole milk
- 30 g Unsalted butter
- 3 large Eggs
- 1 whole orange Orange zest
- 1 whole lemon Lemon zest
- 2 tsp Orange blossom water
- 0.5 tsp Ground cinnamon
- 300 g Strawberries, fresh or frozen
- 50 g Powdered sugar
- 1 tbsp Lemon juice
Directions
Step 1
Make the pastry crust: In a large mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Step 2
Add the egg yolks and 1 tsp of vanilla extract to the flour mixture. Knead gently just until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Step 3
Prepare the wheat berry mixture: In a medium saucepan, combine cooked wheat berries, whole milk, unsalted butter, and ground cinnamon. Cook over medium heat, stirring frequently, until the mixture is creamy and the milk is absorbed, about 10-15 minutes. Set aside to cool.
Step 4
Make the ricotta filling: In a large mixing bowl, whisk together the ricotta cheese, eggs, orange zest, lemon zest, orange blossom water, and 150g granulated sugar until smooth. Stir in the cooled wheat berry mixture until well combined.
Step 5
Preheat your oven to 170°C (340°F). Grease and flour a 9-inch (23 cm) springform pan.
Step 6
Roll out the chilled pastry dough on a floured surface to about 1/8-inch (3 mm) thickness. Line the prepared pan with the dough, trimming any excess, and reserve extra dough for lattice strips.
Step 7
Pour the ricotta filling into the pastry-lined pan, smoothing the top with a spatula.
Step 8
Roll out the remaining dough and cut into thin strips to create a lattice pattern over the filling.
Step 9
Bake the pastiera in the preheated oven for 70-75 minutes, or until the filling is set and the pastry is golden brown. Allow to cool completely in the pan before removing.
Step 10
Make the strawberry sauce: In a small saucepan, combine the strawberries, powdered sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens slightly, about 10 minutes. Use an immersion blender or a fork to puree the sauce if you prefer a smoother texture.
Step 11
Serve the pastiera: Slice the cooled pastiera and drizzle with strawberry sauce before serving.
Nutrition Facts
| Serving size | (2231.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4820.1 |
| Total Fat 240.8g | 0% |
| Saturated Fat 140.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1842.8mg | 0% |
| Sodium 881.4mg | 0% |
| Total Carbohydrate 564.7g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 231.0g | |
| Protein 135.7g | 0% |
| Vitamin D 365.3IU | 0% |
| Calcium 2708.2mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 2345.1mg | 0% |
Source of Calories