light pastiera cake, pastiera cake, dessert spoon

Light pastiera cake

The light pastiera cake is a lightweight alternative to the original recipe, just as tasty but not too caloric, with filling of wheat. In this there is a good sweet rice, mixed with fresh ricotta cheese, vanilla and chopped candied citron.

Print Friendly

Voto della ricetta

  • (0 /5)
  • (0 Voto)


  • 1. Cook the rice in the milk with the lemon zest and a pinch of salt for about 25 minutes. Wait until the rice is well cooked and the milk almost completely absorbed. let it cool
  • 2. Prepare the pastry. Knead the flour with the cold butter cut into small pieces. When the mixture takes on a crumbled, add the sugar, lemon rind and eggs. Knead quickly and make a ball and put it in the fridge for at least 1 hour
  • 3. Mix the ricotta with the sugar, then add the egg yolks, one at a time, and then the rice mixture. Continue to stir until mixture is smooth to add the cedar, vanilla, and, very gently, add the egg whites beaten stiff
  • 4. Cover a baking sheet of pastry with a diameter of 24 cm, greased and floured. Prick the pastry with a fork and pour the rice stuffing
  • 5. To decorate, use strips of pastry, place them over the cake diagonally and vertically, forming a grid
  • 6. Cook the "pastiera" cake in a preheated oven at 170 ° C for about 50 minutes
  • 7. Serve the pastiera cake with powdered sugar sprinkle

About Chef


Mi chiamo Elisa e amo cucinare, la compagnia degli amici, lo sport e il mare