Easter Fiadone Recipe
Fiadone Cake - Easter Ricotta Cake
This morning I woke up really early with the urge to bake a couple of traditional Italian Easter cakes. There's nothing I like more than to rise before the sun and bake while our bambini are still snuggled up in bed asleep. I'm pretty certain they love waking up to the smell of a freshly baked crostata or biscotti too. We love a little 'sweetness' for breakfast in our home. It's one of those 'Italian' things.
Our kids aren't too fussed on 'La Pastiera Napoletana', so I made them a 'Crostata di Nutella' instead. I'll be sure to share the recipe one day soon. But for now lets talk Easter...
Here are the ingredients for a Fiadone cake my beautiful mother in law handed down to me about 20 years ago when we temporarily lived in the in laws home in Italy before getting our own apartment. She would make it every Easter. I don't pretend to be a cookbook writer but I love to share recipes. When it comes to the method, well, I believe that if you practice making something with love enough times you'll work it out.
For the pastry:
10 tbsp of type 00 plain flour
2.5 tbsp extra virgin olive oil
2 tbsp sugar
about half cup water
Knead it well and set aside to let rest while you make the filling. You will need
5 tablespoons sugar
1 grated lemon zest
about half kilo ricotta ( I use Thats Amore Cheese Ricotta. It's the creamiest and the best and it's already drained and ready to go)
(if you have any fresh cream you can add a dash to the mixture also)
Roll out the dough and place it over an oiled ciambella tin:
Fill with the mixture and flap the edges over to cover the mixture
Here are the 2 Easter Cakes I made plus the Crostata di Nutella.
The Pastiera (pictured left) was on the top shelf of the oven and overcooked slightly on one side just the way my husband likes it. Perfectly imperfect!