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Easter Grain Cake

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 1x



For the Crust:

  • 2 cups Bob’s Redmill Organic Unbleached All Purpose White Flour
  • 1 cup unsalted butter, chilled
  • 1/4 cup sugar
  • Pinch of salt
  • 34 tablespoons ice water

For the Filling:

  • 5 cups water
  • 1/2 cup wheat berries
  • 4 eggs
  • 3/4 cup sugar
  • 1 lb. ricotta cheese
  • 1 cup dried mixed fruit
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Zest of 1 whole lemon
  • Zest of 1 whole orange
  • 1 tablespoon butter
  • Pinch of salt


  1. In the bowl of your food processor, blend flour, butter, sugar and salt together. Pulse until pea-size crumbs forms. Add iced water 1 tablespoon at a time until a soft, pliable dough comes together.
  2. Transfer the the dough to a well floured surface and roll into a ball. Slice 1/4 of the dough off, and re-shape into a ball again. Wrap the doughs in clingfilm and refrigerate until ready to use.
  3. In a medium pot, bring 5 cups of water to a boil. Add wheat berries and let it boil down for about 40-45 minutes until the wheat berries are soft.
  4. While the wheat berries are cooking, preheat oven to 375 degrees F.
  5. In the bowl of your stand mixer, beat eggs and gradually add sugar. Mix in the ricotta cheese, dried fruits, vanilla, cinnamon, and citrus zests. Beat until a smooth, creamy mixture forms.
  6. Once the wheat berries are done, strain them and rinse. Transfer to a small bowl and toss with 1 tablespoon butter and a pinch of salt. Now fold the berries into the ricotta batter.
  7. Take out the chilled dough. Turn the large dough ball onto a well floured surface. Roll the dough out until it is 1/4″- thick. carefully place the dough over a 9″ spring form pan. Press the dough down and up the sides. Trim and add the remaining bits of dough to the small dough ball.
  8. Blind bake the pie crust for 5 minutes. Remove from the oven and let cool while you roll out the small dough ball for the lattice strips.
  9. Fill the ricotta batter into the cooled pie shell and place the lattice topping over the cake.
  10. Return to the oven to let bake for about 45 minutes, or until the crust is nice and golden.
  11. Let the cake rest on a cooling rack until it has cooled completely. Cover the top with clingfilm and refrigerate overnight.
  12. Serve and Enjoy!


Prep Time does not include Inactive Prep Time.

  • Category: Dessert


  • Serving Size: 1
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