Pastiera Napoletana (Neapolitan Wheatberry and Ricotta Easter cake) Recipe - (4.5/5)

Ingredients

• For the pastry:
• 1 stick (125 grams) unsalted cold butter
• 2 cups (250 grams) of flour
• 1 whole egg, plus one yolk
• 3/4 cups (100 grams) of powdered sugar
• Finely grated zest of 1 lemon
• For the filling:
• 10 ounces (280 grams) of cooked wheat berries or about 3.5 ounces (100 grams) of uncooked wheat berries
• 1 cup (230 milliliters) milk
• 2 tablespoons (30 grams) of butter
• 12 ounces (350 grams) of fresh ricotta (a combination of cow's milk and sheep's milk ricottas are traditionally used)
• 1 3/4 cup (320 grams) of fine sugar
• 2 whole eggs, plus two yolks
• 1 teaspoon vanilla essence (or 1 vanilla bean pod, scraped)
• 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water
• 3 1/2 ounces (100 grams) candied citron, finely chopped
• Powdered sugar for dusting