🇮🇹 Italian Grandma’s Cake (Torta della Nonna)
Ingredients:
For the Pastry (Pasta Frolla):
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2 ¼ cups (280g) all-purpose flour
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⅔ cup (130g) sugar
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1 tsp baking powder
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Pinch of salt
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Zest of 1 lemon
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1 stick (115g) unsalted butter, cold and cubed
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2 large eggs
For the Pastry Cream (Crema Pasticcera):
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2 cups (500ml) whole milk
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½ cup (100g) sugar
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4 large egg yolks
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¼ cup (30g) cornstarch
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Zest of 1 lemon
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1 tsp vanilla extract (or a piece of vanilla bean)
For Topping:
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⅓ cup (50g) pine nuts
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Powdered sugar (for dusting)
🥣 Instructions:
1. Make the Pastry Cream:
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In a saucepan, heat milk with lemon zest (and vanilla if using a bean) until just boiling. Remove from heat.
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In a bowl, whisk yolks and sugar until pale. Add cornstarch and mix well.
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Slowly pour warm milk into the yolk mixture, whisking constantly.
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Return to heat and cook until thickened (about 3–5 minutes), stirring constantly.
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Remove from heat, stir in vanilla extract (if using), cover with plastic wrap touching the surface, and let cool completely.
2. Make the Pastry Dough:
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In a bowl, mix flour, sugar, baking powder, salt, and lemon zest.
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Cut in cold butter until the mix looks like breadcrumbs.
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Add eggs and mix until dough forms. Don’t overwork.
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Divide dough into 2 portions (one slightly larger for the base), wrap, and chill for at least 30 minutes.
3. Assemble the Cake:
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Preheat oven to 350°F (175°C).
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Roll out the larger dough piece and press into a greased 9-inch tart pan.
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Fill with cooled pastry cream.
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Roll out the second dough piece and lay it over the top. Seal edges and trim excess.
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Sprinkle with pine nuts and gently press them in.
4. Bake:
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Bake for 40–45 minutes, or until golden.
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Cool completely before dusting with powdered sugar.
🍰 Tips:
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Make the pastry cream ahead to save time.
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If the top crust cracks slightly, don’t worry—that’s part of its rustic charm!
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Serve chilled or at room temperature.
Let me know if you’d like a chocolate variation or gluten-free version!