Italian Grandma’s Cake (Torta della Nonna)

I absolutely love making Italian Grandma’s Cake (Torta della Nonna) because it brings a taste of tradition and comfort to any occasion. This classic Italian dessert is rich, creamy, and perfectly balanced with a buttery crust and smooth custard filling. It’s a dessert that feels like a warm hug, and the subtle hint of pine nuts adds the perfect crunch. This cake has that homey, rustic feel that always reminds me of Italian family gatherings.

Why I’ll Love This Recipe

I enjoy how the buttery, shortcrust pastry envelops the velvety custard filling, creating a dessert that’s both light and indulgent. The addition of lemon zest in the custard gives it a refreshing citrus note, and the pine nuts add a toasty, nutty finish. What’s great is that it’s not overly sweet, making it a perfect treat after a hearty meal. Plus, it’s a beautiful showstopper for gatherings, with its golden-brown top and rustic charm.

Ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pastry:

• 1 1/2 cups all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup powdered sugar

• 1 egg

• Pinch of salt

For the Custard:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• Zest of 1 lemon

• 1 teaspoon vanilla extract

For the Topping:

• 2 tablespoons pine nuts

• Powdered sugar for dusting

Directions

1. First, I prepare the shortcrust pastry. In a food processor, I pulse the flour, butter, powdered sugar, and salt until the mixture looks like coarse crumbs. Then, I add the egg and pulse until it just comes together.

2. I wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.

3. While the dough chills, I prepare the custard. In a saucepan, I heat the milk and vanilla extract over medium heat until it’s just simmering.

4. In a separate bowl, I whisk together the sugar, egg yolks, cornstarch, and lemon zest until smooth. Slowly pour in the hot milk, whisking constantly to prevent curdling.

5. I return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens into a custard. Once thickened, I remove it from the heat and let it cool slightly.

6. Preheat the oven to 350°F (175°C).

7. On a floured surface, I roll out the chilled dough and fit it into a tart pan. I trim the edges and prick the bottom with a fork.

8. I line the dough with parchment paper and add pie weights or dried beans. I bake it for about 15 minutes, then remove the paper and weights and bake for an additional 5-7 minutes, until golden.

9. Once the crust has cooled slightly, I pour the custard filling into the tart shell.

10. I sprinkle the pine nuts evenly on top and bake the cake for 20-25 minutes, or until the top is golden and slightly set.

11. After baking, I let the cake cool completely before dusting it with powdered sugar.

12. Slice and serve!

Servings and Timing

This recipe makes about 8 servings. Prep time is around 1 hour (including chilling), and cooking time is about 45 minutes.

Variations

I like to change it up by:

• Adding a few drops of almond extract to the custard for a deeper flavor.

• Using a mix of nuts, like pistachios, in place of the pine nuts for a different texture and taste.

• Adding a thin layer of raspberry or apricot jam between the pastry and custard for a fruity twist.

Storage / Reheating

I store any leftover cake in an airtight container in the fridge for up to 3 days. I don’t recommend reheating it, as it’s best served chilled or at room temperature.

FAQs

1. Can I make the dough in advance?
   Yes, the dough can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 1 month.

2. Can I use a store-bought crust?
   You can use a store-bought pie crust in a pinch, but homemade crust will give you the best flavor and texture.

3. Can I use a different nut for the topping?
   Definitely! You can try using almonds or hazelnuts, or even omit the nuts entirely for a smoother texture.

4. Can I make this cake ahead of time?
   Yes, this cake can be made the day before serving, and it will only get better as the flavors meld.

5. Is this cake gluten-free?
   Unfortunately, this cake is not gluten-free due to the wheat flour in the pastry. However, you could try substituting a gluten-free flour blend for the crust.

Conclusion

I find Italian Grandma’s Cake (Torta della Nonna) to be the perfect balance of richness and lightness. It’s a crowd-pleaser that brings a touch of Italian warmth and tradition to any table. Whether served after a family dinner or as a delightful afternoon treat with coffee, it’s a dessert that never fails to impress. Making it at home allows me to share a little bit of Italian heritage with my loved ones, and every bite feels like a little taste of “nonna’s” kitchen.