Simple Neapolitan Easter Cake

I had never heard of Neapolitan Easter cake until I married into an Italian family. My mother-in-law would make this rich, layered dessert every spring, and I’d watch in amazement as she worked with the sweet ricotta filling and colorful candied fruits.

The first time I tried making it myself was a disaster. I didn’t realize how important it was to drain the ricotta properly, and my filling turned into a soggy mess. But like most traditional recipes, this one is forgiving once you understand the basics. Now it’s become one of our favorite Easter traditions, and even my kids look forward to helping me assemble the layers.

What Kind of Ricotta Cheese Should I Use?

For this traditional Neapolitan Easter cake, you’ll want to use whole milk ricotta cheese rather than part-skim or low-fat versions. The full-fat ricotta gives the cake a richer, creamier texture that’s essential for this classic Italian dessert. You can find good quality ricotta at most grocery stores, but if you have access to an Italian deli or specialty store, their fresh ricotta will give you even better results. Make sure to drain any excess liquid from the ricotta before using it – you can do this by placing it in a fine mesh strainer for about 30 minutes before mixing it into your filling.

Options for Substitutions

This traditional Easter cake has some unique ingredients, but here are ways to work around what you might not have:

• Grano cotto (cooked wheat berries): This is the heart of the cake and really shouldn’t be substituted if you want authentic results. You can find wheat berries at health food stores or online, and they need to be cooked until tender before using.
• Orange flower water: If you can’t find orange blossom water, use 1 teaspoon of orange zest plus 1/2 teaspoon vanilla extract instead. The flavor won’t be exactly the same, but it’ll still be lovely.
• Candied citrus peel: Store-bought candied orange or lemon peel works great, but you can also make your own or substitute with finely chopped dried apricots or dates for a different but tasty twist.
• Whole milk ricotta: Part-skim ricotta will work, though the texture might be slightly less creamy. Avoid fat-free ricotta as it can make the filling watery.
• Lemon peel strip: Fresh lemon zest (about 1 teaspoon) can replace the peel strip if that’s easier for you to work with.

Watch Out for These Mistakes While Baking

The biggest mistake when making Neapolitan Easter cake is rushing the grano cotto preparation – these wheat berries need to be cooked until they’re completely tender and creamy, which can take up to 2 hours, so don’t try to shortcut this step or you’ll end up with hard, chewy bits in your cake.

Another common error is not properly draining the ricotta cheese, which can make your filling watery and cause the pastry to become soggy – place the ricotta in a fine mesh strainer for at least 30 minutes before using.

When working with the pastry dough, keep your butter cold and don’t overwork it, as warm butter will make the dough tough and difficult to roll out smoothly.

Finally, be patient with the baking time since this is a thick, dense cake that needs to cook through completely – test the center with a toothpick and don’t be tempted to remove it early even if the top looks golden.

What to Serve With Neapolitan Easter Cake?

This traditional Italian cake is rich and festive enough to be the star of your Easter dessert table, but it pairs beautifully with a simple cup of espresso or strong coffee to balance out the sweet ricotta filling. Since it’s already packed with candied citrus and has that lovely orange blossom flavor, fresh berries like strawberries or raspberries make a nice light accompaniment that won’t compete with the cake’s flavors. You could also serve it alongside a scoop of vanilla gelato or a dollop of lightly sweetened whipped cream if you want to make it extra special. A glass of sweet dessert wine like Moscato or even a limoncello would be perfect for an authentic Italian finish to your meal.

Storage Instructions

Keep Fresh: This traditional Easter cake actually gets better after a day or two! Store it covered at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavors really meld together beautifully as it sits, and the wheat berries stay perfectly tender.

Freeze: You can freeze slices of this cake wrapped individually in plastic wrap and then placed in a freezer bag for up to 3 months. It’s great to have on hand for special occasions or when you’re craving a taste of this classic Italian treat.

Serve: Let frozen slices thaw at room temperature for about an hour before serving. If you’ve stored it in the fridge, just bring it to room temperature for the best flavor and texture. This cake is traditionally served at room temperature, which really lets all those lovely citrus and floral notes shine through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 65-75 g
• Fat: 110-125 g
• Carbohydrates: 480-520 g

Ingredients

For the pastry crust:

• 2 cups all-purpose flour
• 1 pinch salt
• 1/3 cup granulated sugar
• 5 oz cold unsalted butter, cut into pieces
• 1 egg
• 1/4 cup cold water (add more if needed)

For the wheat mixture:

• 1 1/2 cups cooked wheat berries (grano cotto)
• 3/4 cup whole milk
• 1 strip fresh lemon peel

For the ricotta filling:

• 1 2/3 cups whole milk ricotta cheese
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• 1/2 cup mixed candied citrus peel, finely chopped

Step 1: Prepare the Pastry Dough

• 2 cups all-purpose flour
• 1 pinch salt
• 1/3 cup granulated sugar
• 5 oz cold unsalted butter, cut into pieces
• 1 egg
• 1/4 cup cold water (add more if needed)

Place the all-purpose flour, pinch of salt, granulated sugar, and cold unsalted butter pieces in a food processor and pulse to form coarse crumbs.

Add the egg and mix again.

Gradually add the cold water with the motor running until the dough comes together in clumps—you may not need all the water, or you may need a bit more depending on humidity.

Bring the dough together into a ball, being careful not to overwork it.

If it feels sticky, dust it lightly with flour.

Flatten the dough into a disc, wrap it in cling film, and chill it in the fridge for about an hour to help it firm up.

Step 2: Cook the Wheat Berries (Grano Cotto)

• 1 1/2 cups cooked wheat berries (grano cotto)
• 3/4 cup whole milk
• 1 strip fresh lemon peel

If using jarred or canned grano cotto (cooked wheat berries), taste a little first; rinse and drain if they seem salty.

Place the cooked wheat berries, whole milk, and a strip of fresh lemon peel in a saucepan.

Bring to a simmer over medium heat, then reduce the heat and cook gently for about 20 minutes, stirring occasionally, until the grains are very soft and the mixture appears creamy.

Don’t worry if it looks a bit curdled—this is normal.

After cooking, spread the grains out on a plate and let them cool to room temperature.

Step 3: Drain the Ricotta

• 1 2/3 cups whole milk ricotta cheese

Line a sieve with paper towel and place it over a bowl.

Add the ricotta cheese and let it drain in the fridge for at least an hour, or overnight if possible.

This removes excess liquid and helps ensure a thicker, richer filling.

Step 4: Line the Cake Pan with Pastry

• pastry dough from Step 1

Line the bottom of a 9-inch (23cm) springform cake pan with parchment paper if desired for easier removal.

Remove the chilled pastry (from Step 1) from the fridge.

Cut off about one-quarter of the dough, rewrap this small piece, and place it back in the fridge.

On a lightly floured surface, roll out the larger piece of pastry into a circle that will fit the pan, then gently press it into the base and most of the way up the sides.

Trim any uneven edges and add leftover scraps to the reserved dough.

I find chilling the dough a second time helps reduce shrinkage while baking.

Step 5: Prepare the Ricotta Filling

• drained ricotta from Step 3
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• 1/2 cup mixed candied citrus peel, finely chopped
• cooled grano cotto mixture from Step 2

In a large bowl, whisk together the drained ricotta, large eggs, granulated sugar, orange blossom water, and vanilla extract until well mixed and smooth.

Finely chop the mixed candied citrus peel and add it, along with the cooled grano cotto mixture from Step 2, to the ricotta mixture.

Gently stir everything together until evenly combined.

Pour the filling into the prepared pastry-lined cake pan, aiming for it to come just below the top edge of the pastry.

Step 6: Decorate with Pastry Lattice and Bake

• reserved dough from Step 4

Preheat the oven to 375°F (190°C).

Roll out the reserved smaller piece of pastry (from Step 4) into a strip about the length of the cake pan and half as wide.

Cut it into long strips about 3/4-inch (1.75cm) wide.

Lay these strips over the top of the filled cake, arranging them in a lattice (criss-cross) pattern, usually three strips one way and four the other, to create diamond shapes.

Press the strips to adhere to the pastry edges around the cake.

Carefully transfer the cake to the oven and bake for about 1 hour, turning it occasionally for even browning.

If it browns too quickly, loosely cover with foil partway through.

The cake should be evenly golden and set—no longer wobbly—when finished.

I like to leave the cake in the oven for a few extra minutes if it isn’t quite brown enough after an hour.

Step 7: Cool, Chill, and Serve

Allow the cake to cool completely in the pan.

Once cooled, cover and chill in the refrigerator overnight to let the flavors marry and for easier slicing.

Just before serving, dust with powdered sugar, especially over the lattice pastry.

For an extra touch, I sometimes garnish with a few extra pieces of candied citrus peel on top.

Slice and serve cold or at room temperature.

Simple Neapolitan Easter Cake

Delicious Simple Neapolitan Easter Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 34 minutes mins

Cook Time 1 hour hr 8 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings 4

Calories 3350 kcal

Ingredients

  

For the pastry crust:

• 2 cups all-purpose flour
• 1 pinch salt
• 1/3 cup granulated sugar
• 5 oz cold unsalted butter, cut into pieces
• 1 egg
• 1/4 cup cold water (add more if needed)

For the wheat mixture:

• 1 1/2 cups cooked wheat berries (grano cotto)
• 3/4 cup whole milk
• 1 strip fresh lemon peel

For the ricotta filling:

• 1 2/3 cups whole milk ricotta cheese
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• 1/2 cup mixed candied citrus peel, finely chopped

Instructions

 

• Place the all-purpose flour, pinch of salt, granulated sugar, and cold unsalted butter pieces in a food processor and pulse to form coarse crumbs. Add the egg and mix again. Gradually add the cold water with the motor running until the dough comes together in clumps—you may not need all the water, or you may need a bit more depending on humidity. Bring the dough together into a ball, being careful not to overwork it. If it feels sticky, dust it lightly with flour. Flatten the dough into a disc, wrap it in cling film, and chill it in the fridge for about an hour to help it firm up.
• If using jarred or canned grano cotto (cooked wheat berries), taste a little first; rinse and drain if they seem salty. Place the cooked wheat berries, whole milk, and a strip of fresh lemon peel in a saucepan. Bring to a simmer over medium heat, then reduce the heat and cook gently for about 20 minutes, stirring occasionally, until the grains are very soft and the mixture appears creamy. Don't worry if it looks a bit curdled—this is normal. After cooking, spread the grains out on a plate and let them cool to room temperature.
• Line a sieve with paper towel and place it over a bowl. Add the ricotta cheese and let it drain in the fridge for at least an hour, or overnight if possible. This removes excess liquid and helps ensure a thicker, richer filling.
• Line the bottom of a 9-inch (23cm) springform cake pan with parchment paper if desired for easier removal. Remove the chilled pastry (from Step 1) from the fridge. Cut off about one-quarter of the dough, rewrap this small piece, and place it back in the fridge. On a lightly floured surface, roll out the larger piece of pastry into a circle that will fit the pan, then gently press it into the base and most of the way up the sides. Trim any uneven edges and add leftover scraps to the reserved dough. I find chilling the dough a second time helps reduce shrinkage while baking.
• In a large bowl, whisk together the drained ricotta, large eggs, granulated sugar, orange blossom water, and vanilla extract until well mixed and smooth. Finely chop the mixed candied citrus peel and add it, along with the cooled grano cotto mixture from Step 2, to the ricotta mixture. Gently stir everything together until evenly combined. Pour the filling into the prepared pastry-lined cake pan, aiming for it to come just below the top edge of the pastry.
• Preheat the oven to 375°F (190°C). Roll out the reserved smaller piece of pastry (from Step 4) into a strip about the length of the cake pan and half as wide. Cut it into long strips about 3/4-inch (1.75cm) wide. Lay these strips over the top of the filled cake, arranging them in a lattice (criss-cross) pattern, usually three strips one way and four the other, to create diamond shapes. Press the strips to adhere to the pastry edges around the cake. Carefully transfer the cake to the oven and bake for about 1 hour, turning it occasionally for even browning. If it browns too quickly, loosely cover with foil partway through. The cake should be evenly golden and set—no longer wobbly—when finished. I like to leave the cake in the oven for a few extra minutes if it isn't quite brown enough after an hour.
• Allow the cake to cool completely in the pan. Once cooled, cover and chill in the refrigerator overnight to let the flavors marry and for easier slicing. Just before serving, dust with powdered sugar, especially over the lattice pastry. For an extra touch, I sometimes garnish with a few extra pieces of candied citrus peel on top. Slice and serve cold or at room temperature.