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    You are in: Home / Recipes / Pastiera With Strawberry Sauce - Easter Ricotta Cake Recipe
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    Pastiera With Strawberry Sauce - Easter Ricotta Cake

    Pastiera With Strawberry Sauce -  Easter Ricotta Cake. Photo by GreenMtnGirl

    1/14 Photos of Pastiera With Strawberry Sauce - Easter Ricotta Cake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    20 mins

    1 hr 40 mins

    Derf's Note:

    I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living.

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    Units: US | Metric

    Strawberry or Raspberry sauce


    1. 1
      Bring milk to a boil in a large sauce pan over medium high heat.
    2. 2
      Stir in rice, cinnamon, salt and vanilla bean.
    3. 3
      Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
    4. 4
      Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
    5. 5
      Discard vanilla bean.
    6. 6
      Preheat oven to 350°F degrees.
    7. 7
      Butter and flour an 8-inch springform pan.
    8. 8
      In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
    9. 9
      Pour into prepared pan.
    10. 10
      Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
    11. 11
      Transfer pan to cooling rack.
    12. 12
      When cake has cooled completely, run a knife around edge to loosen.
    13. 13
      Gently remove ring; transfer cake to a serving plate.
    14. 14
      Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
    15. 15
    16. 16
      Combine all ingredients in a medium nonreactive saucepan.
    17. 17
      Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
    18. 18
      Serve warm or at room temperature.

    Ratings & Reviews:

    • on April 11, 2007


      I made this for Easter adn brought it to my Italian in-laws.. they loved it! I used vanilla and baked it much longer(prob. because I didn't drain the ricotta) until it started to brown slighty around th edges of the top. I didn't make the sauce-it was great without it, but will try it next time. Excellent cake, you won't be disappointed!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2007


      Absolutely Amazing! Thanks Derf! I made this yesterday and it was Great! I don't use whole milk but worked perfectly with 2% and Like JustCallMeJulie, I didn't have a vanilla Bean so I used 2 tsp. vanilla extract (but next time I will get a vanilla bean because I really like the way it looks) I did have to cook it a little longer than specified (but I guess it's different for everyone. I timed it in 5 minute intervals and kept checking it) I will DEFINITELY be making this again, much better than from the Bakery (not to mention less expensive) Thanks for posting this wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2006


      Creamy richness! Love the cinnamon and vanilla. I did make changes. First I didn`t take notice of the cheese to be drained for at least 3 hours and didn`t have time for that so I mix in 1/4 cup of flour just because I thought it would be to thin and wouldn`t be firm enough. You would never know that I added the flour and it was still moist and creamy. I did chill this because I made it for the next day just brought it to room temp for a couple hour before serving. But it is great cold or warm. I`m sure it`s even better hot out of the oven. I did have to cook it 10 minutes longer then called for.I cut the strawberries before cooking and they were perfect on the cake! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Pastiera With Strawberry Sauce - Easter Ricotta Cake

    Serving Size: 1 (216 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 316.9
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 8.8 g
    Cholesterol 128.6 mg
    Sodium 183.7 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 0.7 g
    Sugars 21.7 g
    Protein 14.0 g

    The following items or measurements are not included:

    vanilla beans

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