Pastiera napoletana (neapolitan Easter cake)

Name: pastiera napoletana (neapolitan Easter cake)
Cook time: 45 min
Total time: 150 min
Yield: 16
Cuisine: Italian
Ingredients: 3 lemon; 8 medium sized egg; 175 g unsalted butter or margarine; 2 mespoint cinnamon; 150 g risotto rice; 500 ml semi skimmed milk; 350 g wheat flour; 375 g granulated sugar; 2 medium oranges; 500 g ricotta; 8 g vanilla sugar; 2 el candied peel; 2 el powdered sugar

Neapolitan Easter cake with risotto rice, citron, lemon, cinnamon and risotto.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (Ø 24 cm)

Directions

Clean the lemons and grate the yellow skin of the lemons. Split the eggs.
Add ⅓ of the grater, butter, cinnamon, salt and risotto rice to the milk. Cook the rice in 20-25 minutes until done and let it cool down.
In the food processor, mix the flour with the sugar, butter, egg and 2 egg yolks into a smooth dough.
Wrap the dough in cling film and leave it in the refrigerator for 30 minutes. Clean the oranges clean and grate the peel of the oranges.
Mix the ricotta with the grater, sugar, vanilla sugar, the rest of the lemon zest, citron, cinnamon, eggs and 1 egg yolk.
Stir the cooled risotto rice through the ricotta mixture.
Preheat the oven to 180 ºC.
Divide the dough into a large and a small portion. Roll both portions on a floured countertop into round pieces.
Grease the baking tin and cover (also the sides) with the largest piece of dough. Pour the ricotta rice mixture onto the dough.
Cover the whole with the small dough piece; press the sides well and apply a diamond pattern to the top with a knife.
Bake the cake in the middle of the oven in 70-75 min. Golden brown. Remove the cake from the oven and let it cool down well.
Keep the cake in the fridge until use and sprinkle it before serving with icing sugar.