Italian Grandma’s Cake (Torta della Nonna)

📝 Description:

Torta della Nonna is a timeless Italian dessert that combines buttery shortcrust pastry with a creamy, rich custard filling. Topped with pine nuts and a dusting of powdered sugar, it’s a simple yet luxurious cake that tastes like something your Italian grandmother would make for Sunday family gatherings.

🌍 Origin:

Torta della Nonna hails from Tuscany, but it is loved throughout Italy. The name translates to “Grandmother’s Cake,” evoking the warmth and comfort of family recipes passed down through generations. It’s a perfect example of Italian simplicity, where only a few quality ingredients shine.

🧂 Ingredients (Quantities):

For the Pastry (Pasta Frolla):

1 ¼ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, cold and cubed
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
A pinch of salt

For the Custard Filling:

2 cups whole milk
3 large egg yolks
½ cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp unsalted butter

For the Topping:

2 tbsp pine nuts (optional, but traditional)
Powdered sugar, for dusting

🌿 Optional Add-ins:

A splash of limoncello or vanilla bean paste for a deeper flavor
A handful of chopped almonds for the top
A pinch of cinnamon or nutmeg in the custard for warmth

👩‍🍳 Instructions:

1. Make the Pastry:
In a large bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Add the egg, vanilla extract, and lemon zest. Mix until it forms a dough. If it’s too crumbly, add a tablespoon of cold water at a time until it comes together.
Wrap the dough in plastic wrap and chill for at least 30 minutes in the fridge.

2. Prepare the Custard Filling:
In a medium saucepan, heat the milk over medium heat until just below boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Once the milk is hot, slowly pour it into the egg mixture while whisking continuously. Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens into a custard. This will take about 5–7 minutes.
Once thickened, remove from heat and stir in the vanilla extract, lemon zest, and butter. Let the custard cool to room temperature.

3. Assemble the Cake:
Preheat your oven to 350°F (175°C).
Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Gently press the dough into the pan and trim any excess.
Pour the cooled custard into the prepared crust and smooth the top.

4. Bake the Cake:
Sprinkle the pine nuts evenly on top of the custard.
Bake the cake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and the custard is set.
Allow the cake to cool completely before removing from the pan.

5. Serve:
Once the cake is cool, dust with powdered sugar before serving. Cut into slices and enjoy!

✅ Tips for Success:

Chill the dough well to avoid shrinking while baking.
Be patient when making the custard — don’t rush the process, and be sure to whisk continuously to avoid curdling.
The pine nuts are optional, but they add a lovely crunch and flavor that’s quintessential to Torta della Nonna.
If you can, let the cake sit for a few hours (or overnight) in the fridge — this helps the flavors meld together.

💡 Recommendation:

Serve with:

A strong cup of Italian coffee or espresso
A scoop of vanilla gelato or whipped cream
A drizzle of honey for extra sweetness if you like

Perfect for:

Family gatherings or holidays
Special occasions like birthdays or Mother’s Day
A delicious afternoon treat with tea or coffee

🔍 Nutrition Info (Per Slice, approx. 10 slices):

Calories: ~250 kcal
Carbs: ~30g
Sugar: ~15g
Fat: ~15g
Protein: ~4g
Fiber: ~1g

Enjoy the comforting taste of Torta della Nonna! It’s a lovely tribute to Italian traditions, and I’m sure it’ll make you feel like part of an Italian family. Would you like tips on making it dairy-free or gluten-free? Let me know!