Can I make Italian Easter Grain Cake ahead of time?

Yes, in fact, it’s recommended. The cake develops its best flavor after resting overnight in the refrigerator (refer to recipe card).

What do wheat berries taste like?

They are mild, slightly nutty, and pleasantly chewy, adding texture to the creamy filling.

Does this taste like cheesecake?

It’s similar, but lighter and more aromatic, with citrus and grain adding complexity.

How should I store it?

I recommend keeping it refrigerated, tightly covered, for up to 4 days.

Yes. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.

Why is my filling too soft?

This is usually due to excess moisture in the ricotta (depending on the brand and type (fresh vs. store-bought). Be sure to drain it before mixing.

Italian Easter Grain Cake (Pastiera-Inspired Tradition)

Name: Italian Easter Grain Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (I used Bob's Red Mill); 1 cup unsalted butter, chilled; 1/4 cup sugar; Pinch of salt; 3-4 tablespoons ice water; 5 cups water; ½ cup wheat berries; 4 eggs; 3/4 cup sugar; 1 lb. ricotta cheese; 1 cup dried mixed fruit; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; Zest of 1 whole lemon; Zest of 1 whole orange; 1 tablespoon butter; Pinch of salt

Ingredients

Units Scale

For the Crust:

2 cups all-purpose flour (I used Bob's Red Mill)
1 cup unsalted butter, chilled
1/4 cup sugar
Pinch of salt
3-4 tablespoons ice water

For the Filling:

5 cups water
1/2 cup wheat berries
4 eggs
3/4 cup sugar
1 lb. ricotta cheese
1 cup dried mixed fruit
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Zest of 1 whole lemon
Zest of 1 whole orange
1 tablespoon butter
Pinch of salt

Instructions

In the bowl of your food processor, blend flour, butter, sugar and salt together. Pulse until pea-size crumbs form. Add iced water 1 tablespoon at a time until a soft, pliable dough comes together.
Transfer the dough to a well-floured surface and roll it into a ball. Slice ¼ of the dough off, and reshape it into a ball again. Wrap the doughs in clingfilm and refrigerate until ready to use.
In a medium pot, bring 5 cups of water to a boil. Add wheat berries and let them boil down for about 40-45 minutes until the wheat berries are soft.
While the wheat berries are cooking, preheat the oven to 375 degrees F.
In the bowl of your stand mixer, beat eggs and gradually add sugar. Mix in the ricotta cheese, dried fruits, vanilla, cinnamon, and citrus zests. Beat until a smooth, creamy mixture forms.
Once the wheat berries are done, strain them and rinse. Transfer to a small bowl and toss with 1 tablespoon butter and a pinch of salt. Now fold the berries into the ricotta batter.
Take out the chilled dough. Turn the large dough ball onto a well-floured surface. Roll the dough out until it is ¼ inch thick. Carefully place the dough over a 9" spring form pan. Press the dough down and up the sides. Trim and add the remaining bits of dough to the small dough ball.
Blind bake the pie crust for 5 minutes. Remove from the oven and let cool while you roll out the small dough ball for the lattice strips.
Fill the ricotta batter into the cooled pie shell and place the lattice topping over the cake.
Return to the oven to let bake for about 45 minutes, or until the crust is nice and golden.
Let the cake rest on a cooling rack until it has cooled completely. Cover the top with clingfilm and refrigerate overnight.
Serve and Enjoy!

Notes

Prep Time does not include Inactive Prep Time.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Bake
Cuisine: Italian