Italian Grandma’s Cake, also known as “Torta della Nonna,” is a cherished dessert that embodies the warmth, simplicity, and love of traditional Italian home baking. This classic Tuscan tart features a delicate, buttery shortcrust pastry filled with creamy custard and topped with crunchy pine nuts and powdered sugar. The cake balances rich textures and subtle flavors that delight the senses, making it perfect for family gatherings, holidays, or quiet afternoons with a warm cup of coffee. Whether you’re Italian or simply a lover of European desserts, this cake will transport you to a cozy kitchen filled with the scent of vanilla and sweet pastry dough. Passed down through generations, this recipe is a tribute to nonnas everywhere who believe in baking from the heart.
Ingredients
- For the pastry crust:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 2 large egg yolks
- 1 whole egg
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- A pinch of salt
- For the custard filling:
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For topping:
- ¼ cup pine nuts
- Powdered sugar for dusting
Instructions
- Prepare the pastry dough by combining flour, sugar, lemon zest, and salt in a large bowl
- Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs
- Add egg yolks, the whole egg, and vanilla extract, then knead gently until a smooth dough forms
- Divide the dough into two portions, flatten into discs, wrap in plastic, and chill for at least 30 minutes
- To make the custard, heat the milk with lemon zest in a saucepan until warm but not boiling, then remove from heat
- In a bowl, whisk egg yolks with sugar until pale and creamy, then add flour and whisk again until smooth
- Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened to a custard-like consistency
- Remove from heat, stir in vanilla extract, and let the custard cool completely
- Preheat the oven to 350°F (175°C) and butter a 9-inch tart pan
- Roll out one portion of the chilled dough and line the bottom and sides of the tart pan evenly
- Pour the cooled custard into the crust and spread it out smoothly
- Roll out the second portion of dough and place it gently over the top, sealing the edges by pressing lightly
- Sprinkle pine nuts generously over the top layer of pastry
- Bake the cake for 40 to 45 minutes, or until the crust is golden brown and the pine nuts are toasted
- Remove from oven and allow to cool completely before transferring to a serving plate
- Dust the top with powdered sugar just before serving
Italian Grandma’s Cake can be served chilled or at room temperature, and it pairs beautifully with espresso or dessert wine. The flaky crust and silky custard filling offer a contrast in texture that makes each bite memorable. This timeless dessert reminds us that the simplest recipes, made with love and tradition, are often the most delicious.