Ingredients
1 CUP WHEAT (GRAIN)
2 CUPS MILK
THE RIND OF ONE LEMON GRATED
2 1/4 TSP CINNAMON
1 CUP SUGAR
1LB RICOTTA
4 EGGS SEPARATED
1 CUP CANDIED CITRUS OR RASINS OR COMBO
1/4 CUP CONF SUGAR
2 AND 1/2 TBSP ORANGE FLOWER WATER
FOR THE DOUGH
FOR THE DOUGH
2 1/2 CUPS FLOUR
3/4 CUP SUGAR
2/3 CUP BUTTER
3 EGG YOLKS
BUTTER FOR GREASING
Preparation
TO MAKE THE FILLING SOAK THE WHEAT IN WATER FOR 3 DAYS, CHANGING WATER DAILY.
DRAIN AND BOIL GRAIN FOR 15 MINUTES IN FRESH WATER.
DRAIN
PUT GRAIN IN PAN WITH HOT MILK HALF OF THE LEMON RIND A PINCH OF CINNAMON AND 1 TABLESPOON SUGAR AND COOK TIL MILK IS COMPLETELY ABSORBED.
BEAT THE RICOTTA IN A BOWL UNTIL CREAMY. STIR IN THE EGG YOLKS, CANDIED FRUITS AND OR RAISINS,THE REMAINING CINNAMON, SUGAR,ORNAGE WATER, LEMON RIND AND FINALLY THE WHEAT. LEAVE TO REST IN REFIRGERATOR, WHEN READY TO MAKE CAKE…BEAT THE EGG WHITES TIL STIFF AND FOLD INTO THE RICOTTA WHEAT MIXTURE.
DOUGH
TO MAKE DOUGH, PUT FLOUR ON WORK SURFACE MIX IN SUGAR BUTTER AND EGG YOLKS WORK TO FORM DOUGH. LET REST 1 HOUR IN REFR.
GREASE 11 INCH SPRINGFORM PAN WITH BUTTER. ROLL OUT 3/4 OF DOUGH IN TO A 1 INCH THICK CIRCLE. PLACE IN PAN COVERING BOTTOM AND SIDES.
PUT FILLING IN PAN. COVER WITH STRIPS OF DOUGH IN LATTICE FORMATION.
BAKE AT 350 FOR ONE HOUR OR UNTIL CAKE IS BEAUTIFUL GOLDEN COLOR. LET COOL ON WIRE RACK. THEN DREDGE WITH CONF SUGAR
