I recently created a Traditional Italian Easter Cake bursting with vibrant flavors. A tender pastry of flour, sugar, egg, and cold butter forms the base, paired with ricotta and wheat berries spiked by lemon zest, cinnamon, and candied citrus peel. Every bite celebrates Italian heritage, surprising the palate.

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I recently tried my hand at making an Italian Easter Pastiera Recipe and it quickly became one of my fav desserts for the season. Its roots reach deep into Italian Easter traditions, and it’s kind of like a cross between a traditional Italian Easter Pie and Dessert Cannoli in its rich flavors and textures.

I started by whipping up a pastry with 250 g all purpose flour, 50 g granulated sugar, 1 egg, 100 g cold unsalted butter and a pinch of salt, finished off with the zest of 1 lemon. Then came the filling which mixes 400 g ricotta cheese with 300 g cooked wheat berries, 250 g granulated sugar, 4 eggs, 1 tsp vanilla extract and 1 tsp ground cinnamon.

The zests of an orange, along with 1 tbsp orange flower water and 100 g chopped candied citrus peel, brings in a delicate flavor balance that really excites your taste buds. Give it a try and see how tradition meets awesome flavor!

Why I Like this Recipe

I really like this recipe because first its pastry is amazingly buttery and flaky even though it takes a bit of time to prepare. I love how the ricotta and wheat berries blend together because it’s such a unique mix of textures and flavors that remind me of home. Another reason I enjoy making it is because the citrus notes from the lemon zest, orange zest, and orange flower water give it a bright, fresh taste that wakes up my senses. And finally, this recipe connects me to tradition and family celebrations, making every bite feel special even if the process sometimes goes a little off plan.

Ingredients

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All purpose flour gives structure while offering carbohydrates and slight protein benefits.
Ricotta cheese adds creaminess and protein, boosting flavor and texture with subtle richness.
Cooked wheat berries offer fiber and slow release carbohydrates, aiding digestion and prolonging energy.
Unsalted butter enhances richness and moistness, supplying essential fats and a crisp finish.
Candied citrus peel contributes bright tangy sweetness and decorative texture to celebrate tradition.
Granulated sugar boosts sweetness, balancing savory ingredients and bright citrus notes effortlessly.
Eggs bind ingredients and enrich texture while adding mild flavor and color.
Citrus zest brightens the dish with zesty aroma and lively tang that enlivens flavors.

Ingredient Quantities

250 g all purpose flour (for the pastry)

50 g granulated sugar for the pastry

1 egg for the pastry

100 g unsalted butter, cold and cut in cubes

A pinch of salt

Zest of 1 lemon

400 g ricotta cheese, well drained

300 g cooked wheat berries (cooked and cooled)

250 g granulated sugar for the filling

4 eggs at room temperature

1 tsp vanilla extract

1 tsp ground cinnamon

Zest of 1 orange

1 tbsp orange flower water

100 g chopped candied citrus peel

How to Make this

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1. In a bowl, mix the flour, 50 g sugar, a pinch of salt, and lemon zest. Add the egg and cold butter cubes. Knead until you get a smooth dough, then wrap in plastic and let it chill in the fridge for at least 30 minutes.

2. Preheat your oven to 180°C (350°F) and grease a round springform pan.

3. Roll out the dough on a lightly floured surface into a circle big enough to line the bottom and sides of your pan. Gently press it into the pan making sure there is an even layer.

4. In another bowl, blend the ricotta cheese and cooked wheat berries until smooth. Make sure the ricotta is well drained so the filling doesn’t become too runny.

5. Add 250 g granulated sugar to the ricotta mixture and mix thoroughly. Then add the 4 eggs one at a time at room temperature making sure each one is fully incorporated.

6. Stir in 1 tsp vanilla extract, 1 tsp ground cinnamon, and orange zest. Mix until everything is well blended.

7. Fold in the 100 g chopped candied citrus peel and finally stir in the orange flower water. Taste the mixture if you can and adjust if needed.

8. Pour the filling into your pastry-lined pan, smoothing out the top with a spatula so the filling is even.

9. Bake in the preheated oven for about 60 minutes until the top is set and lightly golden. Keep an eye on it near the end of the baking time to avoid overbrowning.

10. Remove from the oven and let it cool completely in the pan. Once cool, carefully remove the cake, slice it up, and enjoy your traditional Italian Easter Pastiera!

Equipment Needed

1. Large mixing bowl – for combining the dry ingredients and working the dough.
2. Measuring cups and spoons – to accurately measure sugar, spices, and zest.
3. Knife – for cutting the cold butter into cubes and any necessary zesting.
4. Grater or zester – to get the lemon and orange zest.
5. Rolling pin – for flattening the dough on a lightly floured surface.
6. Plastic wrap – used to cover the dough before chilling in the fridge.
7. Fridge – to chill the dough for at least 30 minutes.
8. Round springform pan – for lining the dough and baking the cake evenly.
9. Spatula – to smooth out the filling and help with mixing.
10. Oven – preheated to 180°C (350°F) for baking the Pastiera.

FAQ

What if my ricotta isn't drained well enough? – Just let it sit in a cheesecloth over a bowl for a couple of hours, or gently squeeze out the extra liquid. This helps the filling set right.

How do I make the pastry for Pastiera? – Mix the flour, 50 g granulated sugar, egg, cold butter, and a pinch of salt. Then add the zest of 1 lemon for a fresh twist. Work it until crumbly but be careful not to over-mix.

Can I use raw wheat berries instead of cooked ones? – Nope, you gotta use cooked wheat berries that are cooled down or else the filling will be off.

What is orange flower water and why is it in the recipe? – It's a fragrant water that brings a unique floral note to the pastiera. If you can't find it, a little bit of lemon blossom water might work as a substitute.

How do I know when my pastiera is done baking? – Check for a light golden crust and a firm but slightly jiggly center. A toothpick inserted in the center should come out mostly clean.

Italian Easter Pastiera Recipe Substitutions and Variations

For the 250 g all purpose flour in the pastry, you can try using pastry flour or a 1:1 gluten free all purpose blend.
The 100 g unsalted butter can be swapped with i.e. margarine or coconut oil in equal amounts.
If you dont have 400 g well drained ricotta, you might use cottage cheese that’s been blended until smooth or mascarpone for a richer taste.
You can replace the 1 tbsp orange flower water with rose water if you like a slightly different floral note.
If you cant find the 100 g chopped candied citrus peel, try using dried candied lemon peel or even a bit of crystallized ginger for a twist.

Pro Tips

1) Chill the dough for a good 30 minutes before rolling it out. This lets the butter firm up again which makes it less likely to melt into the dough and mess up you texture.

2) Make sure your ricotta is really well drained. If it’s too runny, it can mess with the filling consistency and you’ll end up with a cake that’s more like a pudding.

3) When you add the eggs to your ricotta mix, add ’em one at a time. This is key to avoid a lumpy batter so that your final pie-like texture stays smooth.

4) Keep a close eye on the cake in the last 10 minutes of baking. Ovens can run a bit hot and you dont want it to get overly brown or dry around the edges.

Italian Easter Pastiera Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

330

kcal

Equipment: 1. Large mixing bowl – for combining the dry ingredients and working the dough.
2. Measuring cups and spoons – to accurately measure sugar, spices, and zest.
3. Knife – for cutting the cold butter into cubes and any necessary zesting.
4. Grater or zester – to get the lemon and orange zest.
5. Rolling pin – for flattening the dough on a lightly floured surface.
6. Plastic wrap – used to cover the dough before chilling in the fridge.
7. Fridge – to chill the dough for at least 30 minutes.
8. Round springform pan – for lining the dough and baking the cake evenly.
9. Spatula – to smooth out the filling and help with mixing.
10. Oven – preheated to 180°C (350°F) for baking the Pastiera.

Ingredients

250 g all purpose flour (for the pastry)
50 g granulated sugar for the pastry
1 egg for the pastry
100 g unsalted butter, cold and cut in cubes
A pinch of salt
Zest of 1 lemon
400 g ricotta cheese, well drained
300 g cooked wheat berries (cooked and cooled)
250 g granulated sugar for the filling
4 eggs at room temperature
1 tsp vanilla extract
1 tsp ground cinnamon
Zest of 1 orange
1 tbsp orange flower water
100 g chopped candied citrus peel

Directions

In a bowl, mix the flour, 50 g sugar, a pinch of salt, and lemon zest. Add the egg and cold butter cubes. Knead until you get a smooth dough, then wrap in plastic and let it chill in the fridge for at least 30 minutes.
Preheat your oven to 180°C (350°F) and grease a round springform pan.
Roll out the dough on a lightly floured surface into a circle big enough to line the bottom and sides of your pan. Gently press it into the pan making sure there is an even layer.
In another bowl, blend the ricotta cheese and cooked wheat berries until smooth. Make sure the ricotta is well drained so the filling doesn't become too runny.
Add 250 g granulated sugar to the ricotta mixture and mix thoroughly. Then add the 4 eggs one at a time at room temperature making sure each one is fully incorporated.
Stir in 1 tsp vanilla extract, 1 tsp ground cinnamon, and orange zest. Mix until everything is well blended.
Fold in the 100 g chopped candied citrus peel and finally stir in the orange flower water. Taste the mixture if you can and adjust if needed.
Pour the filling into your pastry-lined pan, smoothing out the top with a spatula so the filling is even.
Bake in the preheated oven for about 60 minutes until the top is set and lightly golden. Keep an eye on it near the end of the baking time to avoid overbrowning.
Remove from the oven and let it cool completely in the pan. Once cool, carefully remove the cake, slice it up, and enjoy your traditional Italian Easter Pastiera!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.