Это предварительный просмотр рецепта "Neapolitan Easter Cake".

Рецепт Neapolitan Easter Cake
by Global Cookbook

Neapolitan Easter Cake
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  •     or possibly La Pastiera di Grano, in Italian, this cakes secrets are in the mix. All
  •     the exotic ingredients, orange-flower water, candied citron, minced candied
  •     orange peel--can be found at most Italian or possibly Middle Eastern markets. This makes
  • 12 x servings. This is an old Italian Recipe
  • 8 ounce hulled wheat berries from soft wheat (available in Italian markets and health food stores.)
  •     For crust
  • 2 c. all-purpose flour
  • 1/2 tsp grnd cinnamon
  • 1/4 tsp salt
  • 8 Tbsp. (1 stick) unsalted butter, softened
  • 3/4 c. confectioners sugar
  • 1 lrg egg
  • 1 lrg egg yolk
  • 1 tsp -orange-flower water
  •     For filling
  • 1/2 tsp salt
  • 8 Tbsp. (1 stick) unsalted butter, softened
  • 1 tsp grated orange zest
  • 1 lb (2 c.) whole lowfat milk ricotta cheese
  • 4 lrg Large eggs
  • 2/3 c. sugar
  • 3 Tbsp. orange-flower water
  • 1/2 tsp grnd cinnamon
  • 1/2 c. minced candied citron
  • 1/2 c. minced candied orange peel
  •     Up to 1 c. lowfat milk (optional)
  •     Confectioners' sugar

Инструкции

  1. Place the wheat in a large bowl, and let soak overnight in a cold place.
  2. To make dough
  3. Combine flour, cinnamon and salt, in a large bowl, beat butter and confectioners' sugar till light and fluffy. Add in the egg and egg yolk and beat till smooth. Beat in orange-flower water, add in dry ingredients and stir just till blended. Shape dough into 2 disks, one slightly larger than the other.
  4. Wrap in plastic wrap and refrigeratefor at least 1 hour, or possibly overnight.
  5. To Make filling
  6. Drain soaked wheat and place it in a saucepan with salt and water to cover.
  7. Simmer over medium heat and cook, stirring occasionally, till wheat is tender, 20 to 30 min. Drain and place in large bowl. Stir in butter and orange zest.
  8. Let cold.
  9. Pre-heat oven to 350 degrees. In a large bowl, combine ricotta, Large eggs, sugar, orange flower water and cinnamon. Beat till blended, stir in wheat mix, citron, and orange peel. Mix should resemble a medium-thick porridge. It it is too stiff, thin with a little lowfat milk.
  10. Roll out larger piece of dough to a 15 inch circle. Fit into a 9 inch by 3 inch springform pan. Pour in filling and smooth the top.
  11. Roll out remaining dough into 10 inch circle, cut the dough into 1/2 inch wide strips (with a fluted pastry cutter, if possible) Place the strips over the filling in a lattice pattern. Press ends against the bottom pastry to seal.
  12. Bake for 1 1/2 hrs, or possibly till well-browned on top. Let cold in the pan for 15 min, then remove rim of pan and cold completely on a wire rack.
  13. Sprinkle with confectioners' sugar before serving.
  14. Makes 12 servings, ormore, this is a very heavy "cake".