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Ingredientes
- Â Â or possibly La Pastiera di Grano, in Italian, this cakes secrets are in the mix. All
- Â Â the exotic ingredients, orange-flower water, candied citron, minced candied
- Â Â 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.)
- Â Â 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
- Â Â 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
- Â Â Up to 1 c. lowfat milk (optional)
- Â Â Confectioners' sugar
Direcciones
- Place the wheat in a large bowl, and let soak overnight in a cold place.
- To make dough
- 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.
- Wrap in plastic wrap and refrigeratefor at least 1 hour, or possibly overnight.
- To Make filling
- Drain soaked wheat and place it in a saucepan with salt and water to cover.
- 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.
- Let cold.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with confectioners' sugar before serving.
- Makes 12 servings, ormore, this is a very heavy "cake".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 479 | |
| Calories from Fat 209 | 44% |
| Total Fat 23.81g | 30% |
| Saturated Fat 14.06g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 215mg | 9% |
| Potassium 199mg | 6% |
| Total Carbs 56.15g | 15% |
| Dietary Fiber 4.5g | 15% |
| Sugars 24.38g | 16% |
| Protein 12.26g | 20% |
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