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Gluten-free Pasqualina cake


Gluten-free Pasqualina cake

It takes very little to transform the classic recipe into a gluten-free version: here is the gluten-free Easter cake.

The Pasqualina cake is a typical product of the Easter period, as well as the protagonist recipe of the Easter Monday picnic . But if you have celiac guests it could be a problem and this is why today we are preparing the gluten-free Easter cake with a quick and easy recipe.

Preparing this unique dish following the recipe for celiacs is simpler than you might imagine as the only substitution that needs to be made is the wrapping. For example, some people overcome the problem by using two discs of gluten-free puff pastry , a simple and effective solution. We also prefer to prepare gluten-free shortcrust pastry from scratch. This way there will be no difference compared to the original.

Pasqualina cake with cut slice seen from above
Gluten-free Pasqualina cake – primochef.it

Preparation

Gluten-free Pasqualina cake

1

First, dedicate yourself to gluten-free shortcrust pastry. The procedure is similar to the traditional one, so pour the flour and salt into a bowl and give it a quick stir. Then add the cold butter from the refrigerator simply cut into cubes and mix with your hands to obtain a mixture similar to wet sand.

2

Add the water and finish kneading. You will have to obtain a firm dough. Wrap it in cling film and let it rest in the fridge while you prepare the filling.

3

Cook the herbs in a large pot, without adding water and covering with the lid. Once wilted, transfer them to a colander.

4

In the same pan, heat the oil with the garlic clove and sauté the herbs after having roughly chopped them with a knife.

5

Transfer the herbs into a bowl and add the ricotta , parmesan , an egg , nutmeg , salt to taste and, to taste, some marjoram . 

6

Retrieve the dough from the refrigerator and divide it into two parts, one slightly larger than the other. Roll out the larger one until it reaches a thickness of 3-4 mm and use it to line a 24 cm diameter round mould .

7

Pour the filling, level it, then with the help of the back of a spoon, make 4 wells in the filling, well spaced apart. Break an egg into the center of each one.

8

Roll out the remaining dough and use it to cover the savory pie. Seal the edges well, removing the excess dough and bake in the oven at 180°C for 45-50 minutes .

To speed up preparation, as mentioned in the introduction, you can also use two ready-made gluten-free rolls of shortcrust pastry. Furthermore, instead of herbs (also called chard depending on the area) you can use spinach .

This gluten-free recipe is one of many that you can make for Easter. We recommend you also try the gluten-free colomba , the traditional dessert.

Conservation

The gluten-free Easter cake can be kept out of the refrigerator for a day , in the refrigerator for a couple of days longer. However, we recommend consuming it at room temperature.

Read also
Gluten-free casatiello

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