(Easter cake or Neapolitan Easter tart - Traditional recipe)

Time: preparation: 60 minutes ........ cooking: 50 - 60 minutes 1 420 g can pre-cooked wheat grains 1 10 g glass tube of orange-flower essence     or "Millefiori" flavouring 250 ml (8 fl oz - 1 C) milk 175 g (6 1/2 oz) butter Grated rind of 1 orange or 1 lemon 550 g (1 1/4 lb) ricotta cheese 7 eggs 590 g (21 oz) sugar 1 tablespoon powdered vanilla 350 g (12 oz) white flour Pinch of salt Icing sugar to garnish 50 g (2 oz) candied fruit Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This tasting tart is made, traditionally, for celebrating the return of fine season. It's the
typical Neapolitan cake for Easter but you can cook it every time in the year.
Once Neapolitan people prepared it with pasta (its name is "Pastiera" in Italian)

Prepare the short pastry. Put the flour, 140 g (5 oz) sugar and salt on a work surface. Make
a well in the centre and add 2 eggs and 140 (5 oz) butter, cut into little pieces. With your fingertips incorporate the flour into the eggs and butter; you mustn't knead for a long time. Cover with a napkin and allow to rest for at least 20-30 minutes.
Meanwhile prepare the filling. Pour the pre-cooked wheat grains into a saucepan with milk,
25 g (1 oz) butter and the rind of an orange or a lemon (if you prefer). Cook over medium
heat until creamy, stirring continuously.
With a hand mixer or a whisk, mix together ricotta cheese (Italian cottage cheese), 450 g
(16 oz) sugar, 5 eggs, vanilla and orange-flower essence or "Millefiori" flavouring.
Combine with the grain mixture and fold in candied fruit, cubed. Stir gently until creamy and smooth.
Preheat oven to 180° C (350° F). Butter a baking pan (preferably with a detachable base)
and line it with the pastry. Keep a piece of pastry apart for decorating the tart surface.
Pour in the prepared mixture. Decorate with the remaining short pastry.
Bake for 50 - 60 minutes.
Let cake cool in the baking pan before serving. Sprinkle the surface with icing sugar (if you want).

Note
The real essence for this Italian traditional cake is "Millefiori" but, if you don't find it, you can use orange-flower essence too.
We remember to you there are some packages on sale where you can find pre-cooked wheat grains and Millefiori essence.

What's the right wine?
Our suggestion is: serve an orange-flavoured liqueur after eating the cake (Italian arancino).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".