Italian Grandma’s Cake, also known as “Torta della Nonna,” is one of the most beloved traditional desserts from Tuscany, Italy. This classic recipe is a simple yet elegant pastry filled with rich custard cream and topped with crunchy pine nuts and powdered sugar. The cake has been passed down through generations of Italian families, and its name reflects the comforting and nostalgic feeling it gives with every bite.
The combination of buttery shortcrust pastry and smooth vanilla-scented custard makes it a perfect dessert for gatherings, Sunday lunches, or special occasions. While the recipe might seem rustic, its flavor is refined and deeply satisfying, showcasing the beauty of authentic Italian baking.
The cake has become famous worldwide for its balance of texture—crisp on the outside and creamy on the inside—and its subtle sweetness that never overwhelms the palate. Baking this cake brings the essence of Italian tradition to your home kitchen, giving you a chance to enjoy a timeless dessert loved by grandmothers and grandchildren alike. Whether you serve it warm, at room temperature, or chilled, Italian Grandma’s Cake always carries with it the warmth of family and tradition.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1 stick unsalted butter (cold and cubed)
- 2 large eggs
- Zest of 1 lemon
- 3 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar (for custard)
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- ½ cup pine nuts
- Powdered sugar for dusting
Instructions
- Begin by preparing the custard cream. In a medium saucepan, heat the milk until warm but not boiling. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla until smooth. Slowly pour the warm milk into the yolk mixture while whisking continuously, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and let it cool completely.
- For the pastry, combine flour, sugar, baking powder, and salt in a large bowl. Add cold butter cubes and rub them into the flour mixture with your fingertips until it resembles coarse crumbs. Add eggs and lemon zest, then knead lightly until the dough comes together. Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out one portion of dough and place it into a greased pie or tart pan, pressing gently to line the bottom and sides. Spread the cooled custard evenly over the base. Roll out the second portion of dough and place it on top, sealing the edges. Sprinkle pine nuts generously over the surface and bake for 35–40 minutes, or until the top is golden brown. Allow the cake to cool before dusting with powdered sugar. Slice and serve to enjoy the authentic taste of Italian tradition.