1 hr 20 min
Hands-on time
+ 40 min soaking or marinating first
HardDifficulty
6 stepsSteps
Method
- 1 Knead the flour with unsalted butter, sugar, and eggs to form the pastry shell, then refrigerate for 40 minutes.
- 2 Cook the wheat grains with fresh milk and grated orange peel over low heat for 20 minutes until a thick mixture is formed.
- 3 Beat the ricotta with sugar, eggs, orange blossom water, and vanilla until smooth.
- 4 Mix the ricotta with the cooled wheat flour to make the filling for the cake.
- 5 Roll out the dough to line the mold, pour in the filling, then cut the dough into strips and weave a lattice pattern on top.
- 6 Bake in the oven at 180 degrees for 60 minutes, and let cool completely before slicing.
With an appliance
-
Air fryer 1 hr
Replace step 6: spray oil on small molds, run the steam oven at 195 degrees for 38 minutes and rotate the molds after 19 minutes; ricotta cooks faster (22 minutes), large molds need to be divided into portions.