Pastiera With Strawberry Sauce - Easter Ricotta Cake

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"This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Marth Stewart Living. "

Original is 18 servings


  • Serving Size: 1 (199.7 g)
  • Calories 223.8
  • Total Fat - 11.4 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 72.3 mg
  • Sodium - 220.4 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 0.7 g
  • Sugars - 4 g
  • Protein - 13.4 g
  • Calcium - 327.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring milk to a boil in a large sauce pan over medium high heat. Stir in rice, cinnamon, salt and vanilla bean. 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. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally. Discard vanilla bean.

Step 2

Preheat oven to 350°F degrees. Butter and flour an 8-inch springform pan.

Step 3

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. Pour into prepared pan. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.

Step 4

Transfer pan to cooling rack. When cake has cooled completely, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving plate. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.

Step 5

Sauce: Combine all ingredients in a medium nonreactive saucepan. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes. Serve warm or at room temperature.


No special items needed.

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