Introduction
Oh my goodness, this is delicious! Straight from the heart of Italy, this recipe has been passed from generations—Creamy custard meets buttery crust for a nostalgic Italian treat. After bringing it back from Italy and sharing it with friends, this cake quickly became a beloved favorite for all who try it.
Origin and Cultural Significance
Torta della Nonna, or “Grandmother’s Cake,” hails from the Tuscany region of Italy. Traditionally served on Sundays and at family gatherings, it’s a symbol of warmth, comfort, and heritage. With its signature shortcrust pastry and silky vanilla custard, this dessert embodies the simplicity and richness of Italian home baking—like a loving embrace from Nonna herself.
Ingredients Quantity
For the Pastry Cream:
- 2 cups (480ml) whole milk
- 4 egg yolks
- ½ cup (100g) sugar
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract
For the Shortcrust Pastry:
- 2 ½ cups (300g) all-purpose flour
- ½ cup (100g) sugar
- 1 tsp baking powder
- 1 pinch salt
- 1 stick (113g) unsalted butter, cold and cubed
- 2 eggs
For Topping:
- ¼ cup pine nuts
- Powdered sugar, for dusting
Optional Additions
- Lemon zest in the pastry cream for a citrusy twist
- Almond extract in the dough for extra aroma
- Swap pine nuts for slivered almonds if desired
- Add a layer of jam beneath the custard for more depth
Tips for Success
- Chill the dough before rolling to make it easier to handle
- Stir the pastry cream continuously to avoid lumps or scorching
- Blind bake the crust slightly if you want a firmer base
- Toast the pine nuts lightly before adding for a nutty aroma
- Let the cake cool completely before dusting with powdered sugar
Instructions
1. Make the pastry cream:
In a saucepan, heat the milk until just about to boil. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into the egg mixture while whisking. Return the mixture to the pan, cook over medium heat while stirring until thickened. Stir in vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
2. Prepare the shortcrust pastry:
In a large bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add eggs and mix until a dough forms. Divide into two discs, wrap, and chill for 30 minutes.
3. Assemble the cake:
Roll out one dough disc and press into a greased tart pan. Fill with chilled pastry cream. Roll out the second dough disc and place on top, sealing the edges. Sprinkle with pine nuts.
4. Bake:
Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until golden on top. Cool completely.
5. Serve:
Dust with powdered sugar before serving. Best enjoyed slightly chilled or at room temperature.
Description
Italian Grandma’s Cake is a delicate harmony of textures and flavors. The soft, buttery crust cradles a rich vanilla custard, while the pine nuts add a subtle crunch. Every slice brings a wave of comfort and a sense of Italian tradition to the table.
Nutritional Information** (Approx. per slice, serves 10)
- Calories: 320
- Protein: 6g
- Carbohydrates: 38g
- Fat: 16g
- Sugar: 18g
- Sodium: 90mg
Note: Values may vary based on serving size and ingredients.
Conclusion
Torta della Nonna is more than just a dessert—it’s a piece of Italian heritage. Whether you’re reminiscing about past travels or sharing something new with loved ones, this cake is a delicious celebration of tradition and family.
Recommendation
Pair with a hot espresso or a sweet dessert wine like Vin Santo. Serve after a meal or as the centerpiece for a brunch or tea party.
Embracing Healthful Indulgence
Though indulgent, this cake uses wholesome ingredients like milk, eggs, and natural flavorings. By enjoying moderate slices and embracing its cultural roots, you’re not just treating yourself—you’re honoring a tradition built on love and simplicity.