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Pastiera Napoletana (Neapolitan Wheatberry and Ricotta Easter cake)

Emiko
  • minutes
  • Serves 10

INGREDIENTS

3 1/2 oz

Candied citron

2

Lemon, zest of

3

Egg, whole

10 oz

Wheat berries, cooked

1 tsp

Cinnamon, ground

2 cups

Flour

3/4 cup

Powdered sugar

1

Powdered sugar

1 3/4 cups

Sugar, fine

1 tsp

Vanilla essence

1 stick

Butter, unsalted

2 tbsp

Butter

1 cup

Milk

12 oz

Ricotta, fresh

1 tbsp

Water, orange blossom