In a bowl, combine the flour, sugar, baking powder, lemon zest, and butter cut into pieces. Mix until the mixture is crumbly. Add the egg and knead until you get a smooth, soft dough. Wrap the dough in plastic wrap and refrigerate.

Mix 1/2 cup sugar (100 grams) with the ricotta cheese and stir until smooth. In a separate saucepan, cook the wheat berries with the milk, 1/4 cup sugar (50 grams), and a small piece of butter. In another bowl, beat the eggs with 1/4 cup sugar (50 grams). Combine all three mixtures, then add the candied fruit, vanilla, and orange blossom water.

Roll out three-quarters of the dough with a rolling pin. Butter and flour a 9-inch (22 cm) round baking pan. Line the pan with the dough and pour in the prepared filling. Decorate the top with four strips of dough in one direction and three strips in the other. Bake at 350°F (175°C) for 1 hour and 30 minutes.