Nutritional Info

Nutrition Facts

Serving Size 1 (213g)

Calories 285
Calories from Fat 20 (7%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 65.4mg 22%
Sodium 429.8mg 19%
Potassium 227.3mg 5%
Total Carbohydrate 47.6g 16%
Dietary Fiber 2.5g 10%
Sugars 1.9g
Protein 12.2g 24%

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Recipe Description
Wheat berries add a slightly chewy texture to this traditional Neapolitan Easter cake. This was my father's mother's recipe, which she brought with her from Procida, an island off the coast of Naples.
Prep time
24 hr 20 min
Cook time
1 hr 45 min
Ready In
26 hr 5 min


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Serves To:USMetric
3 Cup(c)  all purpose flour
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  salt
1/2 Cup(c)  unsalted butter, softened
2 Tablespoon(T)  confectioner's sugar
1   large egg
2   large egg yolks
3 Tablespoon(T)  orange flower water
4 Ounce(oz)  hulled wheat
1/2 Teaspoon(t)  salt
1/2 Cup(c)  unsalted butter, softened
1 Teaspoon(t)  orange zest, grated
2 Cup(c)  whole or part skim ricotta
4   large eggs, at room temperature
2/3 Cup(c)  sugar
3 Tablespoon(T)  orange flower water
1 Teaspoon(t)  cinnamon, ground
1/2 Cup(c)  candied citron, very finely chopped
1/2 Cup(c)  candied orange peel, very finely chopped
2 Tablespoon(T)  confectioner's sugar


To prepare the dough: In a large bowl, stir together the flour, cinnamon and salt. In a large bowl with an electric mixer on medium speed, beat the butter and confectioner's sugar until light and fluffy, about 3 minutes. Add the egg and yolks and beat until smooth. Beat in the orange flower water. Add the dry ingredients and stir just until blended, about 1 minute more. Shape 1/4 of the dough into a disk. Make a second disk with the remaining dough. Wrap each piece in plastic wrap and chill 1 hour up to overnight. To prepare the filling: Place the wheat in a large bowl, add cold water to cover, and let soak overnight in the refrigerator. Drain the wheat. Place the soaked wheat in a medium saucepan with cold water to cover. Add the salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the wheat is tender, 20 to 30 minutes. Drain, and place in a large bowl. Stir in the butter and orange zest. Let cool. Place the rack in the lower third of the oven. Preheat the oven to 350° F. Grease and flour a 9 by 3 inch spring form pan. In a large bowl, whisk together the ricotta, eggs, sugar, orange flower water and cinnamon. Beat until blended. Stir in the wheat mixture, citron and candied orange peel. Roll out the larger piece of dough to a 16 inch circle. Drape the dough over the rolling pin. Using the pin to lift it, fit the dough into the pan, flattening out any wrinkles against th inside of the pan. Scrape the filling onto the dough and smooth the top. Roll out the smaller piece of dough to a 10 inch circle. With a fluted pastry cutter, cut the dough into 1/2 inch wide strips. Lay the strips across the filling in a lattice pattern. Press the ends of the strips against the dough on the sides of the pan. Trim the dough, leaving 1/2 inch of excess all around the rim, and fold the edge of the crust over the ends of the lattice strips. Press firmly to seal. Bake 1 hour 10 minutes, or w1til the cake is golden brown on top and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack 15 minutes. Remove the rim of the pan and let the cake cool completely on a wire rack. Just before serving, sprinkle with confectioner's sugar. Store covered with an inverted bowl in the refrigerator up to 3 days.

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Easter Wheat Berry Cake
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