Italian Grandmas Cake

 Italian Grandma’s Cake (Torta della Nonna) – A Classic Italian Dessert You’ll Fall in Love With

If you’ve ever been lucky enough to visit a traditional Italian home, chances are you were offered a slice of this heavenly dessert—Torta della Nonna, also known as Italian Grandma’s Cake. This timeless classic features a rich pastry crust filled with velvety pastry cream and topped with toasted pine nuts and powdered sugar. Simple yet sophisticated, it’s a dessert that speaks of tradition, love, and comforting sweetness.

In this article, we’ll guide you through every step of this authentic recipe, with tips straight from Italian grandmothers to ensure your cake turns out perfect every time.

 Ingredients

For the Pastry (Pasta Frolla):

• 2 cups (250g) all-purpose flour
• ½ cup (113g) cold unsalted butter, cubed
• ¾ cup (150g) granulated sugar
• 1 large egg + 1 egg yolk
• Zest of 1 lemon
• Pinch of salt

For the Pastry Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 3 egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Peel of 1 lemon (no white part)

For the Topping:

• ¼ cup (30g) pine nuts
• Powdered sugar, for dusting

 Instructions

Step 1: Make the Pastry Dough

1. In a large bowl, mix the flour and cold butter using your hands or a pastry cutter until the texture resembles coarse crumbs.
2. Add sugar, lemon zest, the whole egg and yolk, and a pinch of salt.
3. Mix and knead lightly until a soft dough forms.
4. Wrap in plastic and refrigerate for at least 30 minutes.

Step 2: Make the Pastry Cream

1. Heat the milk with the lemon peel in a saucepan until it begins to simmer. Remove peel and set aside.
2. In another bowl, whisk the egg yolks with sugar and cornstarch until smooth.
3. Gradually add the hot milk to the egg mixture while whisking.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Stir in vanilla. Transfer to a bowl, cover with plastic wrap directly on the surface, and let cool completely.

 Assemble and Bake the Cake

1. Preheat the oven to 350°F (180°C).
2. Divide the dough into two parts.
3. Roll out one part and press it into a greased 9-inch tart or pie pan, covering the base and sides.
4. Pour in the cooled pastry cream and spread evenly.
5. Roll out the second dough portion and place it over the cream, sealing the edges.
6. Sprinkle the top with pine nuts.
7. Bake for 35–40 minutes, or until golden brown.
8. Let it cool completely. Dust with powdered sugar before serving.

 Tips from Italian Nonnas

• Chill the dough: Cold dough is easier to roll and handle.
• Avoid overcooking the cream: Stir constantly until it’s just thickened.
• Let it rest overnight: The flavors deepen and the texture improves after chilling in the fridge.

 Serving Suggestions

• Serve chilled with a cup of espresso or cappuccino.
• Garnish with fresh berries or a drizzle of honey for a modern twist.
• Add a scoop of vanilla gelato for a restaurant-style dessert.

 Nutritional Information (per slice, approx.)

• Calories: 320
• Fat: 14g
• Carbohydrates: 42g
• Protein: 5g
• Sugar: 22g

 A Taste of Italian Family Tradition

Torta della Nonna isn’t just a dessert—it’s a memory on a plate. Whether made for Sunday lunches, holidays, or simply as a treat for loved ones, this cake carries the warmth of generations. Every bite is filled with nostalgia, creaminess, and that special touch only a grandma can give.

 Have You Tried This Cake?

Leave a comment or share your version on social media. Tag us and let us know—did it remind you of Nonna?