Ingredients
Scale
For the filling
- 3.5 oz. (100g) wheat berries, uncooked
- 1 cup (240ml) milk
- 2 tbsp. butter
- zest of one organic lemon
- 12 oz. (350g) ricotta
- 1 3/4 cups (320g) sugar
- 2 eggs
- 2 egg yolks
- 1 vanilla bean
- 1 tsp. ground cinnamon
- 1 tbsp. orange blossom water
- 3.5 oz. (100g) candied lemon, finely chopped
For the pastry
- 2 cups (250g) all-purpose flour
- 3/4 cup (100g) confectioner’s sugar
- 1/2 cup (125g) cold butter
- 1 egg
- 1 egg yolk
- zest of one organic lemon
For the topping
- 1 egg yolk
- water
- confectioner’s sugar for dusting
Instructions
- Start with the wheat. Soak it in water for 3 days – change the water twice a day. Drain and cook in a large pot with at least 4 cups (1,0l) of water – let simmer for 1 1/2 hours without stirring until soft. Drain and set aside (you can store the wheat in an airtight container up to a week in the fridge).
- Add the cooked wheat, butter, milk and lemon zest to a saucepan and bring to a boil. Stir occasionally until the mix thickens – about 10-15 minutes. Let cool down. Cover and let rest in the fridge overnight.
- In a bowl beat the eggs, egg yolk, ricotta, sugar, seeds of the vanilla bean, cinnamon and orange blossom water until creamy. Cover and let rest in the frige overnight.
- For the pastry mix flour and confectioner’s sugar in a large bowl. Add the cold butter in small pieces and rub between your fingers until you get small cumbs. Add the egg, egg yolk and lemon zest and knead until you get a smooth dough. If the dough seems too dry, add cold water one tablespoon at a time. Cover in plastic wrap and let rest in the fridge for at least 1 hour or overnight.
- Preheat the oven to 390˚F (200°C). Grease a 10 inch (26cm) springform tin and set aside. Chop the candied lemon into small pieces. In a largen bowl mix the wheat mixture with the ricotta mixture and candied lemon and set aside. Roll out 2/3 of the pastry on a floured surface, place in the springform tin and press to the bottom and sides. Fill the ricotta-wheat mixture in the tin – the filling and pastry should have about the same hight. Roll out the remaining dough, cut long stripes (less than 1 inch (2cm) wide) for the lattice structure and place on top of the cake. Whisk egg yolk with some water and brush the pastry. Bake for 60 minutes until the pastry is golden on top. Let cool completely in the springform tin. Remove from the tin and place in the fridge to serve the next day. Take out of the fridge 30 minutes before serving and dust with confectioner’s sugar.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9