🇮🇹🍰 Italian Grandma’s Cake (Torta della Nonna)
🧾 Ingredients:
For the pastry crust (Pasta Frolla):
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2½ cups (300g) all-purpose flour
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½ cup (100g) sugar
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1 tsp lemon zest
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1 pinch of salt
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1 tsp vanilla extract
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1 cup (225g) cold unsalted butter, cubed
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2 egg yolks + 1 whole egg
For the custard filling (Crema Pasticcera):
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2 cups (500ml) whole milk
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4 egg yolks
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½ cup (100g) sugar
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¼ cup (30g) cornstarch or flour
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1 tsp vanilla extract
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Zest of 1 lemon
Topping:
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¼ cup (30g) pine nuts
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Powdered sugar, for dusting
🔪 Instructions:
1. Make the pastry dough:
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In a large bowl, mix flour, sugar, salt, and lemon zest.
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Cut in cold butter until mixture resembles coarse crumbs.
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Add eggs and vanilla; mix until a dough forms.
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Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the custard:
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Heat milk with lemon zest until hot (but not boiling).
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In a bowl, whisk egg yolks with sugar until pale.
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Stir in cornstarch, then slowly whisk in hot milk.
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Return to saucepan and cook over medium heat, stirring constantly, until thickened.
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Remove from heat, stir in vanilla, and cool (cover with plastic wrap touching the surface to prevent skin).
3. Assemble the cake:
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Preheat oven to 350°F (175°C).
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Roll out ⅔ of the pastry and press into a 9″ tart or springform pan.
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Fill with cooled custard.
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Roll out remaining dough and place on top, sealing edges.
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Sprinkle pine nuts on top.
4. Bake:
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Bake for 40–45 minutes, or until golden brown.
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Cool completely, then dust with powdered sugar.
🍽️ Serving:
Best served slightly chilled or at room temperature. Perfect with a cup of espresso or after a big Italian meal.
Would you like a gluten-free version, a chocolate custard twist, or help with substitutions for pine nuts?