Italian Grandma’s Cake

Ah, you’re looking for the classic Italian Grandma’s Cake—also known as Torta della Nonna. This traditional dessert from Tuscany features a rich custard filling, buttery shortcrust pastry, and is topped with pine nuts and powdered sugar. It’s elegant but homey, and absolutely delicious.

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🇮🇹 Torta della Nonna (Italian Grandma’s Cake)

Ingredients:

For the shortcrust pastry (pasta frolla):

• 2 cups (250g) all-purpose flour

• ½ cup (100g) granulated sugar

• 1 pinch salt

• 1 tsp grated lemon zest

• 1 tsp vanilla extract

• 1 large egg + 1 egg yolk

• ½ cup (115g) unsalted butter, cold and cubed

For the custard (crema pasticcera):

• 2 cups (500ml) whole milk

• ½ cup (100g) granulated sugar

• 4 large egg yolks

• ¼ cup (30g) cornstarch

• 1 tsp vanilla extract or 1 vanilla bean

• Zest of 1 lemon

Topping:

• ¼ cup (30g) pine nuts

• Powdered sugar, for dusting

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Instructions:

1. Make the custard:
   Heat the milk with lemon zest and vanilla (if using a bean, split and scrape it in). In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly add warm milk to the yolk mixture while whisking. Return to the pan and cook over medium heat, stirring constantly until thick (about 5–7 min). Cover with plastic wrap (touching the surface) and let cool.

2. Make the pastry:
   Mix flour, sugar, salt, lemon zest. Add butter and rub with fingers or pulse in a food processor until sandy. Add eggs and vanilla; mix until dough forms. Wrap and chill for 30 minutes.

3. Assemble the cake:
   Preheat oven to 350°F (180°C). Roll out 2/3 of the dough and press into a greased 9-inch tart pan. Prick the base with a fork. Pour in cooled custard. Roll remaining dough and place on top or create strips for a lattice (optional). Sprinkle with pine nuts.

4. Bake for 35–40 minutes or until golden brown. Let cool completely, then dust with powdered sugar.

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Would you like a version that uses ricotta instead of custard?