Pastiera Napoletana Neapolitan Wheat Berry Ricotta Easter Cake

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 cup (100 grams) of powdered sugar
• 1 lemon, finely zested
• 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 cups (320 grams) of fine sugar
• 2 whole eggs, plus two yolks
• 1 lemon's zest, finely grated
• 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
• 1 handful powdered sugar, for dusting

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