A cake recipe for all foodies:
(*) Ingredients for a cake pan of a good 20 cm ø, with rim of about 4 cm.
Soften and turn through Passevite, or crush cooked wheat grains from a can (**).
Cream butter and sugar until fluffy. gradually add eggs. The quantity must become creamy. gradually fold in flour. Place dough in plastic wrap and refrigerate for one hour.
Roll out dough to 2 mm, place in cake pan. Pull up dough at edges and overhang slightly. Punch down remainder of dough and chill until ready to use. Gently prick dough with fork. Place in refrigerator until ready to use.
Heat oven to 210 degrees.
Beat sugar with ricotta for filling, stir in wheat grain paste. Lightly beat eggs with fork, gradually fold into ricotta mixture form. Season with flavorings. Stir in fine orange peel cubes last. Pour mixture into cake pan and spread evenly. Roll out remaining dough to 2 mm, cut strips 1.5 cm wide. Place strips like lattice over filling. Cut dough of pie crust into small pieces at level of edge. Fold edge slightly over ends of lattice strips. Place on bottom rack of oven and bake for 30 to 40 minutes.
Cool for one night. Serve room warm.
(**) Cooked wheat: If you want to save yourself the tedious soaking and cooking of the wheat, you can use it already cooked, as a ko
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