Grandma’s Cake (Torta della Nonna) Recipe

Let me show you how I make Torta della Nonna, also known as Grandma’s Cake, a classic Italian dessert filled with creamy pastry cream and topped with pine nuts. This dessert is a beloved treat, especially in Tuscany and central Italy, often served for family gatherings or special occasions. From my own personal experience, this cake is the perfect balance of buttery shortcrust pastry and rich, smooth custard, making it a comforting and indulgent treat.

Notes on What to Expect:

• The crust should be golden and slightly crunchy, while the filling is creamy and smooth. The pine nuts add a lovely texture and nutty flavor that contrasts with the softness of the pastry cream.
• Torta della Nonna is best enjoyed after it has had some time to chill in the fridge, allowing the flavors to meld and the texture to set.

Grandma’s Cake (Torta della Nonna)

Prep Time: 30 minutes

Course: Dessert

Equipment Needed:

Tart pan, saucepan, rolling pin, mixing bowls, whisk, pastry brush, fork

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Ingredients:

For the Shortcrust Pastry (Pasta Frolla):

• 315g (2½ cups) flour
• 100g (½ cup) sugar
• 1 tsp baking powder
• 175g (¾ cup) cold butter
• 1 egg
• 1 egg yolk
• 1 tsp lemon zest
• ¼ tsp salt

For the Pastry Cream:

• 4 egg yolks
• 125g (½ cup) sugar
• 35g (¼ cup) cornstarch
• 600ml (2½ cups) milk
• 2 tsp vanilla bean paste or lemon zest (optional)

For the Topping:

• 40g (⅓ cup) pine nuts
• Powdered sugar for dusting
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Method:

1. Prepare the Pastry Cream:

1. In a bowl, whisk together egg yolks, sugar, and cornstarch until light and creamy.
2. In a saucepan, heat the milk with vanilla or lemon zest until simmering.
3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened.
5. Remove from heat and allow it to cool, covering with plastic wrap to prevent a skin from forming.

2. Make the Pastry:

1. Combine flour, sugar, baking powder, lemon zest, and salt in a food processor.
2. Add cold butter and pulse until the mixture resembles breadcrumbs.
3. Add the eggs and pulse until a dough forms. If needed, add water, one teaspoon at a time.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3. Assemble the Cake:

1. Preheat the oven to 160°C (320°F).
2. Roll out ⅔ of the pastry on a floured surface to about 4mm (1/6 inch) thickness.
3. Line a tart pan with the pastry, trimming the edges and pricking the bottom with a fork to prevent puffing during baking.
4. Spread the cooled pastry cream evenly over the bottom.
5. Roll out the remaining dough and cover the cream with it, trimming excess pastry and sealing the edges.
6. Prick the top layer with a fork and sprinkle with pine nuts.
7. Bake for 40 minutes, until the pastry is golden and the pine nuts are toasted.

4. Finish:

1. Allow the cake to cool completely.
2. Dust with powdered sugar just before serving.

Variations & Tips:

• For a twist: Try adding a few drops of almond extract to the pastry cream for a fragrant touch.
• Dietary Substitutes: For a dairy-free version, use a non-dairy milk like almond milk and replace the butter with coconut oil. A gluten-free flour blend can work as a substitute for all-purpose flour in the pastry.
• Storage: If you need to store leftovers, keep the cake in the fridge, where it will last for about 3–4 days.
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Nutritional Information Per Serving:

• Calories: 313 kcal
• Fat: 17g
• Carbohydrates: 38g
• Protein: 4g

I hope this guide has made making Torta della Nonna seem a little less daunting, or perhaps you’ve even tried it before! Please, be honest and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest thoughts!