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Neapolitan Easter cake with wheat berries, ricotta, and orange blossom is a springtime masterpiece. This iconic mediterranean dessert is central to family Easter celebrations in Naples.
Prepare a tart dough by mixing flour, 4 tbsp butter, 0.5 cup sugar, 2 eggs, and a pinch of salt until just combined. Wrap and chill dough for at least 1 hour in the refrigerator.
Combine cooked wheat berries, milk, 3 tbsp butter, and lemon zest in a saucepan. Simmer over medium-low heat, stirring occasionally, until the mixture thickens and milk is absorbed (about 20 minutes). Let cool completely.
In a large bowl, blend ricotta, 0.75 cup sugar, orange blossom water, vanilla extract, cinnamon, and remaining eggs until smooth. Fold in cooled wheat mixture and candied citrus peel.
On a lightly floured surface, roll out dough to fit a 9-inch springform pan. Line the pan with dough, trimming excess, and reserve extra dough. Pour filling into the prepared crust.
Roll out reserved dough and cut into ½-inch strips. Arrange in a lattice pattern over the filling. Bake in a preheated oven at 350°F (175°C) for 60–70 minutes until golden and set. Allow to cool thoroughly before unmolding and serving.
