Italian Grandma’s Cake, also known as Torta della Nonna, is a traditional Tuscan dessert that perfectly captures the warmth and simplicity of home-style Italian baking. This classic treat features a buttery shortcrust pastry filled with a smooth, velvety custard cream and topped with pine nuts and a dusting of powdered sugar.
Each bite offers a balance of creamy sweetness and delicate crunch, reminding you of recipes lovingly passed down from generation to generation. While the name itself carries nostalgia, the cake has become a staple in Italian bakeries and households, making it a must-try for anyone who appreciates authentic European desserts.
The beauty of Italian Grandma’s Cake lies not only in its taste but also in its versatility—it can be served as a casual family dessert, an elegant finish to a dinner party, or a delightful treat alongside coffee or tea. With its rustic look and rich flavor, this cake is more than just a dessert; it is a piece of cultural heritage that celebrates family, tradition, and the joy of sharing food with loved ones.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 cups whole milk
- 1/2 cup granulated sugar (for custard)
- 1/4 cup cornstarch
- 4 large egg yolks
- Zest of 1 lemon
- 1 teaspoon vanilla extract (for custard)
- 1/3 cup pine nuts
- Powdered sugar for dusting
Instructions
- Start by preparing the shortcrust pastry. In a large bowl, combine the flour, baking powder, and salt. Add the cold butter cubes and rub them into the flour mixture using your fingertips until it resembles coarse crumbs. Add the sugar, eggs, and vanilla extract, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- While the dough chills, prepare the custard filling. Heat the milk in a saucepan with the lemon zest until it is just about to boil, then remove from heat. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat until it thickens into a creamy custard. Stir in the vanilla extract and let it cool completely.
- Preheat the oven to 350°F (175°C). Divide the dough into two portions, rolling out one half to fit the bottom and sides of a greased tart pan. Spread the cooled custard evenly over the pastry base. Roll out the remaining dough and place it on top of the custard, sealing the edges well. Sprinkle the pine nuts across the surface and bake for 35–40 minutes, or until the crust is golden brown. Once baked, let the cake cool before dusting generously with powdered sugar. Slice and serve at room temperature for the best flavor.
Cook
Italian Grandma’s Cake takes about 30 minutes of preparation and 40 minutes of baking, resulting in a total cook time of just over an hour. The recipe yields one medium-sized cake, serving 8–10 people.
It is best enjoyed fresh, but it can be stored in the refrigerator for 2–3 days, maintaining its rich custard texture and delicious flavor. This cake is proof that simple, wholesome ingredients can come together to create a dessert that feels both comforting and luxurious, a true homage to the heart of Italian kitchens.