Neapolitan Easter Wheat Cake Pastiera di Grano

Grain, especially wheat, is a very important ingredient in Italy.  Once upon a time, it was used as payment, and this ‘wheat tart’, has some religious significance as well.  It is made at Easter in the South of Italy, especially in Naples, to give as a present.

Soak the grains in water to cover for 24 hours, changing the water occasionally.  Drain, and pour the milk over the grains in a saucepan.  Simmer with the lemon and orange zest for 45 minutes over a very low heat, until tender.  (If using ready-prepared grains, you obviously don’t need these first steps).  Add the cinnamon and vanilla now.

Meanwhile, make the pastry.  Put the flour into a bowl, and mix in the butter or lard until the texture of breadcrumbs.  Mix in the sugar, then the egg yolks and stir with a wooden spoon – or your hands – until you have a smooth pastry.  Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 1 ½ hours.

Put the ricotta, egg yolks and orange-blossom water into a bowl.  Add the candied peel and cooked grains and mix together. Beat the egg whites with the sugar until stiff and fold very gently into the filling, using a metal spoon.

Butter a large flan tin 35cm (14inches) in diameter and 5cm (2inches) deep.  Preheat the oven to 190°C (375°F/gas 5).  On a lightly floured surface, roll the chilled pastry out to a 5mm (1/4inch) thickness.  Line the flan tin with the pastry.  Cut off any surplus, which you will need for the lattice.

Pour the filling into the pastry case, and spread with a knife.  Roll out the remaining pastry, cut into long strips and make a lattice pattern on the tart.  Brush with the melted butter and bake for 45 minutes.  Sprinkle with icing sugar before serving hot or cold.