A typical Easter dessert: la Neapolitan pastiera! Originally from Campania, but now widespread throughout Italy and beyond! It’s a fairly simple cake to make, but there are some precautions to follow if you want to prepare it to perfection!
Let’s start with the dough! It is indeed a cake based on cooked corn: if you really want to get a homemade dessert, don’t buy the one already made, but cook it at home. All you need to do is prepare it a little in advance, maybe two days before, when you have a little time.
Orange blossom, cinnamon And vanilla! You can choose which aromas to use, all or just two, but always use them sparingly: it is a traditional cake from Campania, which in any case always remains very delicate; therefore, she doesn’t need too many flavors.
When you do the shortcrust pastry, don’t knead it for too long because you risk ruining the dough: the butter will melt in any case thanks to the heat of your hands; therefore, this step does not require extremely long times.
What pan to use? You need a specific one for this type of cake, different from that of tartin aluminum it’s a lot high. So look for it to be light and with a diameter of about 25 cm.
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