Recipe Title

Recipe Description here.

La Pastiera Napoletana, is a classic Italian Easter Cake, made with a pasta frolla crust and a hardy custard like filling made from ricotta cheese, eggs, cooked wheat berries and Orange Blossom water. 

Our gluten-free version replaces the cooked wheat berries with cooked buckwheat groats also known at Kasha (toasted Buckwheat groats). And uses a gluten-free tart crust.

This is not the easiest cake to make, but I hope with my tips and directions you will execute this recipe with no difficulties.

Recipe:

Cooked buckwheat:

200 gr drained buckwheat groats soaked in water overnight.

200gr milk

30 gr butter

5 gr lemon zest ( 1 lemon)

pinch of salt.

Directions:

In a small sauce pot add: milk drained buckwhat, butter, lemon zest and salt. bring to boil, cover and let simmer for 15-20 min. until buckwheat is cooked. add whater if necessary.

Filling:

Cooled cook buckwheat

450 gr Ricotta cheese ( I prefer a all natural one with out additives, such as Maplebrook)

350 gr Pure cane sugar 

130 gr eggs

55 gr yolks

1 TSP Pure Vanilla extract (singing dog or Madecasse brands)

1 TSP Cinnamon (ground, love vietnamese cinnamon)

1 TPS Orange Blossom Water ( cortas at amazon.com)

1 TBSP + 1 TSP Candied Lemon Zest ( I use Perfect Puree, you can replace with lemon zest or meyer lemon zest)

Directions:

Mix until all ingredients are uniform, the flavor will improve if you do this step the night before and let it rest in the fridge overnight)

Tart Crust (pasta frolla): (30-40min prep)

1 lb Krumville's pastry fl mix ( can substitute with a bob's Pie crust mix)

1/2 TSP Salt

1 TBSP+2 TSP Pure Cane Sugar

300 gr of butter (cut 1/2 inc cubes - keep cold in fridge)

150 gr eggs ( 3 LG)

20 gr Egg yolk (1 LG yolk)

1 zested lemon

Directions:

In a large bowl sift, fl mix, salt, and sugar. Add cubed butter and roughly mix them together.  

Add the butter and fl mix a little at the time in the food processor (you want to have a nice equal balance of butter chunks

 and fl while processing) fill the processor only half way, pulse until you get a coarse mix, where the butter gets as small as 1/2 pea size).

transfer to a large bowl, repeat process until all the butter/flur mix is processed.

make a center well and add the eggs, yolk, and lemon zest in the middle.

start mixing from the center with a spatula or hands until you get a uniform dough. do not over knead, we don't want to butter to melt too much,, the difference in baking would be a dense crust versus a more flaky one.

wrap the dough in plastic and let it rest in the fridge for at least 40 min before rolling out the tart.

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Add instruction on how to roll within wax paper or plastic. 

kind of cake pan 

prepare pan


Directions:

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.