ingredients

For mass:
300 gr. Of flour
100 gr. of sugar
1 large egg
The grated peel of 1/2 lemon
a pinch of salt
100 gr. lard
For the filling:
200 gr. of sugar
300 gr. cooked wheat grains (see note)
2 large eggs
50 gr. chopped candied fruit (orange and lemon)
1 sachet of vanilla
A little ground cinnamon
1 tablespoon of Millefiori extract or orange blossom flowers
1 tablespoon of lard
250 gr. sheep’s ricotta
20 gr. icing sugar
1 glass of milk
Preparation:

1. First we take the cooked wheat and pour it into a pot with the glass of milk and a spoonful of sugar.
2. Cook over low heat and stirring constantly until you obtain a cream. Add a spoonful of lard and mix. Cool everything down.
   Let’s prepare the dough:
3. We take the classic wooden kneading table and pour in the flour, 100 grams of sugar and salt.
4. Let’s make a volcano and pour the large egg inside, the grated lemon peel and 100 grams of chopped lard. We knead very well until we obtain a homogeneous dough and we keep it for 15 minutes.
   Let’s prepare the filling:
5. Now let’s take a large salad bowl and pour in the eggs, the vanilla sachet and the 200 grams of sugar. We beat very well with an electric whisk until we obtain a cream.
6. Add the cooked wheat and ricotta little at a time, and continue with the electric whisk.
7. Finally, pour in the chopped candied fruit, a little cinnamon and a spoonful of wildflower or orange blossom extract. Mix very well and store.
   We present and prepare the cake
8. We take an 18 cm diameter cake pan and spread it very well with the lard.
9. Take 3/4 of the dough and line the mold, flattening it with your hands until you obtain a 5 cm high edge.
10. We pour the ricotta and wheat mixture and, with what remains of the dough, we prepare the topping for the cake, in this case the classic strips… Ready to bake.
11. Heat the oven to 200ºC, insert the cake and cook it for 5 minutes. Then continue for another 10 minutes at 180ºC and finally 35 minutes at 160ºC… The cake will be ready when it is golden.
12. Keep it in the oven for two days, then remove it from the mold very carefully so as not to break it and garnish it with icing sugar