Pastiera Napoletana and Colomba (a dove shaped panettone) tend to be the sweet treats we associate with Italians at Easter time. Having some family that come for Naples, I tried to get my hands on an authentic Pastiera Napoletana recipe for my blog. I knew that my Uncles Mother made this cake every year. Italians being Italians, there wasn’t a recipe written down. Instead it was all in her head, memorised from the recipe being passed down through many generations. I was told the ingredients she used were from a local Italian delicatessen and quantities weren’t mentioned…A little of this, a bit of that. Without having enough time to do experiments and a huge craving for ricotta cake, I decided to make my own version, just incase I had a disaster in the kitchen!
Happy Easter. Buona Pasqua!
100g Caster Sugar
250g Plain Flour
5 tbsp Olive oil
1 Lemon (zested)
1 tbsp Baking powder
Method – Oven 180C
- Preheat the oven 180C. Line a 10 inch round cake tin.
- Whisk the eggs and sugar together until pale and fluffy.
- Add the ricotta, lemon zest, olive oil and milk, then mix to combine.
- Sieve in the flour and fold through the mixture until well mixed.
- Pour cake batter into lined tin, sprinkle with some light brown sugar, then bake for 40 minutes.