If using a mixer: Put the flour, sugar, eggs, vanilla and lemon zest in a large bowl; on medium speed, mix the ingredients together. When the dough takes on a sandy consistency, start adding the butter little by little, mixing on low speed for 3 minutes until a dough ball forms

If mixing by hand: in a medium bowl, repeat the steps above, mixing by hand for 5 minutes and forming into a dough ball.

Cover the bowl with plastic wrap or a kitchen towel and leave it to rest in the refrigerator for 40 to 60 minutes.

In a small saucepan add the milk, grano cotto or cooked barely, butter, lemon peel, cinnamon and 20 grams (1½ tablespoons) of sugar.

Cook over medium heat for 50 to 60 minutes, or until the mixture is very thick. Be sure to stir the mixture often to prevent it from sticking to the pan.

Once thickened, remove the pan from the heat. Using tongs, remove the lemon peel and let the mixture cool until it finishes congealing.

In a medium bowl, add 500 grams (2 cups) of ricotta, 7 large egg yolks (saving the whites of 4 for later), the remaining 330 grams of sugar and 1 ½ teaspoons (8 millilitres) of orange blossom and/or vanilla extract. Add candied fruit if desired. Mix all the ingredients with a spatula until smooth.l smooth.

Whip the 4 egg whites until stiff; add them little by little to the ricotta cream mixture.

When the wheat cream has cooled, add it to the ricotta cream and mix it with a spoon. Set aside.

Butter the cake pan to prevent the pastiera from sticking during cooking. Take the dough out of the fridge and cut it into two pieces, one about ⅔ larger than the other.

On a lightly floured surface, roll out the larger piece of dough with a rolling pin; this will form the base of the Pastiera. Once rolled out into a 14-inch (35-centimetre) disc, place the dough into the buttered mould, taking care to press it firmly into the sides, and avoiding air pockets. Remove the excess dough from the mould, add it to the previously portioned dough, and set aside.

Pour the filling into the base of the Pastiera, spreading evenly. Roll out the remaining dough with a rolling pin; cut strips of dough with a pasta cutter wheel or knife. These should be 1-inch (2.5-centimetres) wide and between 8 and 10 inches (20 and 25 centimetres) long, depending on the size of your pastiera. Place them on the surface of the pastiera in an overlapping pattern.

15 minutes before cooking, light your oven with lumpwood charcoal and a natural fire starter. Once the temperature has reached 390 °F to 430 °F (200 °C and 220 °C), you’re ready to bake. (Measure the temperature quickly, accurately and from a safe distance using an infrared thermometer.)

Before putting the Pastiera in the oven, cover the cake pan with aluminum foil to prevent the upper part from cooking too quickly and leaving the inside raw.

Bake the four sides of the pastiera for at least 12 minutes each, rotating the mould during cooking.

After about 50 minutes, take the mould out of the oven, remove the aluminum foil and check the sides for doneness. If they appear well-browned, you’re ready to cook without the aluminum foil.

Take the aluminum foil off of the Pastiera and place it back in the oven. At this point, lower the heat (this should be a gentle heat without any flames). Cook for another 10 to 15 minutes, rotating the mould at least 4 times to ensure an even bake. You’ll know it’s ready when the Pastiera has a nice golden colour on top. 

Carefully remove the pastiera with oven gloves and let cool for 30 minutes. Once cool, remove the Pastiera from the pan and put it on a plate in the fridge to set for 24 hours before serving.

Slice, serve and enjoy!