1/2 cup soft wheat berries
1/2 cup butter, cut into small cubes
1 teaspoon grated orange zest
1 pound ricotta cheese
4 eggs, lightly beaten
2/3 cup sugar
2 tablespoons orange-flower water
3/4 teaspoon cinnamon
2 ounces finely chopped candied orange peel
2 ounces finely chopped candied lemon peel
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter, room temperature
1 cup confectioners' sugar
2 egg yolks
2 teaspoons orange-flower water
At least 8 hours in advance:
Cover wheat berries with water in a small bowl.
Cover and refrigerate for 8 hours. Drain.
To make the dough:
Combine flour, cinnamon, and salt in a bowl. With an electric mixer, beat
together butter and sugar until light and fluffy. Beat in the egg, yolks, and
orange-flower water. Add the flour mixture and beat on low until well combined.
The dough will be very soft. Gather it into a ball. Divide the dough into 4 equal
parts. Form one part of the dough into a 3-inch round disk. Combine the
remaining dough into a 6-inch round disk. Wrap dough in plastic wrap and
refrigerate for 1 hour.
To make the filling:
Cover drained wheat berries with water in a small saucepan. Simmer, covered,
for 30 minutes. Drain and transfer to a bowl. Stir in butter and orange zest.
Allow to cool. In another bowl, combine ricotta, eggs, sugar, orange-flower
water, cinnamon, and candied peels. Stir in the wheat berries. Set aside.
To bake the cake:
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out the larger dough disk to a 14-inch round.
Fit dough into an ungreased 9- to 10- inch springform pan. Press the dough up
the sides to the rim. Patch dough if it tears as it is very fragile. Refrigerate 20
Spoon filling into chilled dough in pan. Roll out smaller dough round to a 10-
inch round. Cut dough into 1-inch wide strips for the lattice top. Arrange half of
dough strips 1-inch apart on top of filling. Arrange remaining strips diagonally
over them to form a lattice. Fold edge of crust over ends of strips. Bake 1 to 1-
1/4 hours or until pastry is golden and filling is puffed. Transfer to a rack and
cool 10 minutes. Run a knife around edge of cake and remove side of pan. Cool
cake completely on rack. Serve at room temperature.
Cake can be made one day ahead and refrigerated, covered.
Bring to room temperature before serving.