Pastiera, spelt Easter cake
Here for you the yummy vegan variant of the Easter traditional sweet of Naples, Pastiera. Almond milk, tofu, unrefined sugar and flours make this recipe a cake really for everybody, for those who are lactose intolerant, for those who can’t eat eggs or for those who have to keep at bay blood sugar and cholesterol! Happy Easter from the team of Natural Remedies!
Ingredients for the dough
250 grams of semi whole grain spelt flour
200 grams of whole grain spelt flour
100 grams of brown sugar
70 ml extra virgin olive oil
60 grams of yogurt (soy)
Ingredients for the filling
150 grams of pearled spelt
250 ml of milk (almond or soy)
200 grams of tofu
80 grams of brown sugar
Candied orange and lemon peel
1/2 teaspoon of vanilla powder
Orange flavor or orange flower essential oil
In a bowl, add the flours, the vanilla, the sugar, the yogurt, the oil and mix all these ingredients. Pour then the almond milk as much as it is needed to have a consistent dough, knead the dough. Form a ball and keep it in the fridge for 30 minutes.
In a large pot cook the spelt in 375 grams of water for about 10 minutes, remove from the heat and let it rest for 10 minutes. Pour the milk and the grated lemon zest. Cook until the milk will be absorbed. In a bowl mix the tofu, the sugar, the cinnamon, the vanilla, the candied orange and lemon peel and the orange flavor or 3-4 drops of essential oil. Add the spelt cream and stir with a spoon.
Take the dough from the fridge and roll it out. Use it to cover a cake pan of 26 cm of diameter, cover also the walls. Save just a small part for the decoration. Fill the tart with the spelt cream. Roll out the small dough you saved and obtain strips 1,5 cm wide. Place the strips to form a grid on the surface of the sweet. Bake in conventional oven at 180° for 50 minutes or until the surface becomes golden. Serve!