Easter is upon us: that time of the year when it’s absolutely acceptable to eat chocolate for four days in a row. After January Detox and Lent, we can finally stuff ourselves silly and IT’S ALRIGHT!
To be honest with you, I never “detox” or diet in January because it’s my birthday month. I have also never given up anything for Lent because a) I am not religious b) I can’t think of a good reason to do it. My attitude is to always eat anything I want, but in moderation. I’m patiently waiting for Easter Sunday to open the colomba cakes my mum recently brought me from Italy, as well as eat a slice of Pastiera Napoletana.
The pastiera is a Neapolitan tart filled with ricotta cheese mixed with cooked wheat and flavoured with orange blossom water. It’s traditionally made for Easter, so it’s difficult (or impossible) to find it during other times of the year or in different Italian regions.
Last year when my mum visited me in London, I asked her to make this cake with me so that I could learn as well. Around the same time we also made the cassata siciliana (you can find the recipe on my blog) so we decided to put the pastiera away in the freezer. I took it out a few weeks ago when my mum came to visit again and even after 10 months the cake tasted incredibly good, apart from a slightly crumbly edge, the tart looks nearly perfect!
My mum also made a new cake for us and I can’t wait to eat it again this Sunday! :)
For the pastry
- 250g plain flour
- 125g butter
- 75g caster sugar
- 1 egg
- 6g baking powder
- pinch of salt
For the filling