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1
Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter.
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2
Set the sieve over a bowl and cover the ricotta well with plastic wrap.
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3
Drain in the refrigerator at least overnight, or up to 24 hours.
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4
Discard the liquid in the bottom of the bowl.
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5
Process 2 cups of granulated sugar, 4 egg yolks, and the lemon zest in the work bowl of a food processor fitted with a metal blade until all ingredients are blended.
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6
Add the butter and process, using quick on/off pulses, just until incorporated.
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7
Scrape out the dough into a mixing bowl and stir in the flour just until you have a smooth dough.
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8
Wrap the dough in plastic wrap and chill for at least an hour, or up to 1 day.
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9
Soak the wheat kernels in a bowl with enough water to cover by three fingers until softened, 3 to 4 hours.
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10
Drain well.
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11
Bring the milk to a simmer in a medium saucepan.
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12
Stir in the drained wheat and 1/4 cup of the granulated sugar.
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13
Return to a gentle simmer and cook, stirring occasionally, until the wheat kernels are tender but still have some bite, about 45 minutes.
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14
(Most of the milk will have been absorbed.)
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15
Drain, and cool to room temperature.
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16
Preheat oven to 350F.
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17
Butter a 12-inch springform pan.
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18
Roll out two-thirds of the dough into a 16-inch circle about 1/4 inch thick.
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19
Lift the dough circle into the pan, pressing it gently against the bottom and sides and into the corners of the pan.
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20
Most likely the dough will tear.
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21
Dont be alarmed, simply press the torn edges together after fitting the dough into the pan.
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22
Roll out the remaining dough on a lightly floured surface to a 12-inch circle, and slide onto a baking sheet.
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23
Refrigerate the lined pan and rolled dough until needed.
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24
Process the remaining 2 1/4 quarter cups granulated sugar, the eggs, and egg yolks in the work bowl of a food processor fitted with the metal blade until pale yellow.
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25
Spoon in the drained ricotta and add the orange water and cinnamon.
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26
Mix, using quick on/off pulses, just until blended.
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27
Scrape the ricotta mixture into the bowl with the grain, scatter the candied fruit peel over all, and fold together with a rubber spatula until blended.
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28
Scrape the filling into the pre-prepared pastry shell.
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29
Cut the 12-inch pastry circle into 1/2-inch strips.
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30
Make a lattice top by laying strips of the dough in alternating directions over the filling.
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31
Press the strips of dough gently to join them to the dough along the sides of the pan and pinch off any overhanging dough.
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32
Bake until pastry is golden brown and the center feels springy when poked with a finger, about 1 1/2 hours.
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33
Remove, and cool completely before serving.
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34
The cake will keep, refrigerated, for up to a week.
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35
It will be better a day or two after baking.
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36
Sprinkle with confectioners' sugar before serving.
