Few desserts capture the warmth and nostalgia of Italian home baking quite like Torta della Nonna, which translates simply to “Grandmother’s Cake.” This beloved Tuscan dessert is a celebration of simplicity and balance: a tender shortcrust pastry filled with silky vanilla custard, topped with pine nuts and a gentle snowfall of powdered sugar. It’s the kind of cake that doesn’t shout for attention, yet once tasted, it leaves a lasting impression—much like the grandmothers who inspired it.
Traditionally served after Sunday lunch or with an afternoon espresso, Torta della Nonna has endured for generations because it relies on honest ingredients and careful technique rather than extravagance. Below is a classic, authentic recipe that brings this timeless Italian favorite into your kitchen.
Ingredients
For the Italian Shortcrust Pastry (Pasta Frolla)
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2 ½ cups (315 g) all-purpose flour
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½ cup (100 g) granulated sugar
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¾ cup (170 g) unsalted butter, cold and cubed
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2 large egg yolks
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1 whole egg
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Zest of 1 lemon
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1 teaspoon vanilla extract
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Pinch of salt
For the Pastry Cream (Crema Pasticcera)
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2 cups (500 ml) whole milk
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4 large egg yolks
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½ cup (100 g) granulated sugar
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¼ cup (30 g) cornstarch
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Zest of 1 lemon
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1 teaspoon vanilla extract
For Topping
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3 tablespoons pine nuts
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Powdered sugar, for dusting
Step-by-Step Instructions
1. Prepare the Pastry Cream
Begin with the custard, as it needs time to cool. In a saucepan, gently heat the milk with the lemon zest until it is warm but not boiling. Remove from heat and let it infuse.
In a bowl, whisk together the egg yolks and sugar until pale and creamy. Add the cornstarch and whisk until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling. Return everything to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens to a smooth, pudding-like consistency.
Remove from heat, stir in the vanilla extract, and discard the lemon zest. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and let it cool completely.
2. Make the Pasta Frolla
In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.
Add the egg yolks, whole egg, and vanilla extract. Gently mix until the dough comes together. Avoid overworking it; the dough should be soft but not sticky. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Assemble the Cake
Preheat your oven to 350°F (175°C). Butter and lightly flour a 9-inch (23 cm) tart pan.
Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger portion on a lightly floured surface and use it to line the bottom and sides of the tart pan. Trim any excess.
Spread the cooled pastry cream evenly over the dough base. Roll out the remaining dough and gently place it over the custard filling. Seal the edges by pressing lightly.
4. Add the Classic Topping
Sprinkle the pine nuts evenly over the top of the cake. They will toast beautifully in the oven, adding a subtle nutty aroma and traditional finish.
5. Bake
Bake the Torta della Nonna for 40–45 minutes, or until the pastry is golden and firm to the touch. Allow the cake to cool completely in the pan before removing it.
Once cooled, dust generously with powdered sugar.
Serving and Storage
Torta della Nonna is best served at room temperature, when the custard is fully set and the flavors are well balanced. Slice it cleanly with a sharp knife and serve with espresso, cappuccino, or a light dessert wine.
The cake keeps well in the refrigerator for up to 3 days. Simply bring it to room temperature before serving for the best texture and flavor.
Tips for Authentic Flavor
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Use real vanilla and fresh lemon zest for a traditional Italian aroma.
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Pine nuts are essential; substituting them changes the character of the cake.
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Don’t rush the chilling time for the dough—it ensures a tender, flaky crust.
Final Thoughts
Torta della Nonna is more than just a dessert; it’s a slice of Italian tradition passed down through generations. With its buttery crust, creamy custard, and delicate pine nut topping, it embodies comfort, elegance, and timeless appeal. Whether you’re baking it for family, guests, or simply yourself, this classic recipe brings a touch of Italian grandmotherly love to every bite.
