Pastiera traditional Naples italian ricotta cake

Yields: 8 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 50 Mins Total Time: 1 Hr 5 Mins

Pastiera traditional Naples italian ricotta cake

Pastiera ricotta cake is the traditional Easter cake in Southern Italy.

It tastes spring, it tastes orange flowers wather… called “zagare”

My version is very light and essential as usual, but as tasty and creamy 😉

The pastiera cake is full of symbols: 7 stripes on top to represent the ancient map of Naples, wheat to bring luck to marriage.

This recipe is so famous that it is also on Wikipedia as Pastiera Napoletana


0/11 Ingredients
Adjust Servings
  • for shortcrust pastry


0/5 Instructions
  • Mix quickly all the ingredients of the shortcrust pastry, wrap it in cling film and let it rest in the fridge
  • In a big bowl mix all the stuffing ingredients
  • line the pan with a thin layer of shortcrust pastry, leave 1/3 to form the 7 stripes on top
  • pour the creamy stuffing and lay the 7 stripes forming rhombuses.
  • Bake in oven 180° 50 minutes. Then switch off heat and leave the cake in the oven till cold. Put a bent towel in the oven door to keep it slightly open while cooling down.