Italian Grandma’s Cake

There’s something deeply comforting about Italian Grandma’s Cake, known in Italy as Torta della Nonna. With its tender, buttery pastry, rich custard filling, and delicate pine nut topping, this beloved dessert is a staple of Tuscan kitchens and Sunday lunches across Italy.

Each bite is a perfect balance of texture and flavor — flaky crust, creamy lemon-scented filling, and toasted nuts kissed with powdered sugar. It’s a humble-looking cake, but don’t be fooled: it’s a celebration of tradition, technique, and timeless flavor. And now, you can make this authentic Italian dessert in your own kitchen with ease.

 Ingredients & Why They Matter

For the Pastry Dough (Pasta Frolla):

• 2½ cups all-purpose flour
  → The base of a tender shortcrust pastry.

• ¾ cup granulated sugar
  → Adds just the right touch of sweetness.

• 1 teaspoon baking powder
  → Gives the crust a slight lift and softness.

• Pinch of salt
  → Balances the sweet and enhances the flavors.

• 1 stick (½ cup) unsalted butter, cold and cubed
  → Creates a flaky, melt-in-your-mouth texture.

• 2 eggs
  → Bind the dough and provide structure.

• Zest of 1 lemon
  → Adds subtle brightness and a true Italian aroma.

For the Creamy Filling (Crema Pasticcera):

• 2 cups whole milk
  → For a rich, creamy custard.

• ½ cup granulated sugar
  → Sweetens the custard to balance the tart lemon.

• 4 egg yolks
  → The heart of any traditional pastry cream.

• ⅓ cup cornstarch
  → Thickens the cream without floury taste.

• Zest of 1 lemon
  → Classic Italian flavor; adds freshness.

• 1 teaspoon vanilla extract
  → Optional but enhances the custard’s flavor.

For the Topping:

• ¼ cup pine nuts
  → Toasty, nutty crunch — the signature of this cake.

• Powdered sugar, for dusting
  → A delicate final touch for both beauty and sweetness.

 Step-by-Step Instructions

1️⃣ Make the Pastry Dough

1. In a mixing bowl, combine flour, sugar, baking powder, and salt.

2. Add cold butter and use a pastry cutter or fingers to work into coarse crumbs.

3. Mix in the lemon zest and eggs, kneading just until dough comes together.

4. Wrap in plastic wrap and chill for at least 30 minutes.

2️⃣ Prepare the Lemon Pastry Cream

1. In a saucepan, heat the milk with lemon zest over medium heat until warm (not boiling).

2. In a bowl, whisk egg yolks and sugar until pale. Add cornstarchand mix until smooth.

3. Slowly pour warm milk into egg mixture, whisking constantly to temper.

4. Return to saucepan and cook on low, whisking until thickened (about 5–7 minutes).

5. Remove from heat, stir in vanilla, and let cool. Cover with plastic wrap touching the surface to avoid skin.

3️⃣ Assemble the Cake

1. Preheat oven to 350°F (175°C).

2. Divide chilled dough in two. Roll out one half and press into a greased 9-inch tart pan.

3. Pour the cooled custard filling over the crust and spread evenly.

4. Roll out the second half of the dough and gently lay over the custard, sealing the edges.

5. Sprinkle with pine nuts, pressing them lightly into the dough.

4️⃣ Bake

• Bake for 35–40 minutes, until the top is golden brown and the pine nuts are toasted.

• Let cool completely, then dust with powdered sugar before serving.

 Why You’ll Love Italian Grandma’s Cake

• Classic Italian flavor – Every bite is a nod to Nonna’s kitchen.

• Creamy and crunchy – A perfect mix of textures.

• Make-ahead friendly – Gets even better the next day.

• Elegant yet rustic – Ideal for holidays, dinner parties, or a cozy family meal.

• Versatile – Try adding orange zest, almond extract, or a splash of Limoncello.

 Pro Tips for the Best Torta della Nonna

• Use cold butter for the dough — it’s key to a tender, flaky crust.

• Don’t overwork the pastry, or it’ll get tough.

• Temper your eggs slowly when making the custard to avoid scrambling.

• Chill the assembled tart before baking to help it hold its shape.

• Want extra elegance? Serve with a dollop of whipped cream or citrus marmalade.

Serving Suggestions

• Enjoy slightly chilled or at room temperature.

• Pair with espresso, cappuccino, or a glass of vin santo.

• For a festive twist, garnish with candied lemon peel or edible flowers.

 Final Thoughts: A Timeless Dessert to Make Again and Again

Italian Grandma’s Cake is a comforting, timeless classic that brings the warmth of Nonna’s kitchen to yours. From its flaky crust to the creamy lemon-scented filling and the crunch of pine nuts, it’s a simple yet sophisticated dessert that stands the test of time.

Make it once, and it’ll become a cherished family tradition.

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