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A Timeless Italian Classic: Torta della Nonna
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There are few desserts that capture the warmth and comfort of Italian home baking like Torta della Nonna, or “Grandmother’s Cake.” This beloved Tuscan classic has graced family tables for generations, known for its simple elegance, rich history, and unforgettable flavor.
With its crisp pastry crust, luscious custard filling, and signature topping of pine nuts and powdered sugar, Torta della Nonna is more than a dessert — it’s a piece of Italian heritage, straight from nonna’s kitchen to yours.
🇮🇹 What Is Torta della Nonna?
Torta della Nonna is a traditional Italian dessert made with a buttery shortcrust pastry (pasta frolla), filled with silky lemon-scented pastry cream, and topped with pine nuts and a dusting of powdered sugar. It’s often served chilled, making it a refreshing treat after a hearty meal.
Despite its name, this cake isn’t exclusive to grandmothers — though it certainly tastes like something made with love and tradition.
📝 Ingredients You’ll Need
For the shortcrust pastry:
- 2 ½ cups (300g) all-purpose flour
- ⅔ cup (150g) unsalted butter, cold and cubed
- ¾ cup (150g) sugar
- 1 large egg + 1 egg yolk
- Zest of 1 lemon
- Pinch of salt
For the pastry cream:
- 2 cups (500ml) whole milk
- ½ cup (100g) sugar
- 4 egg yolks
- ¼ cup (30g) cornstarch
- Zest of 1 lemon
- ½ teaspoon vanilla extract
For the topping:
- ⅓ cup (50g) pine nuts
- Powdered sugar, for dusting
👩🍳 How to Make Torta della Nonna
1. Make the Pastry Dough
- In a large bowl, combine flour, sugar, salt, and lemon zest.
- Add cold butter and rub it in with your fingertips until it resembles breadcrumbs.
- Mix in the egg and yolk until the dough comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
2. Prepare the Pastry Cream
- Heat milk and lemon zest in a saucepan until just simmering.
- In a bowl, whisk egg yolks and sugar until pale, then add cornstarch.
- Slowly pour the hot milk into the yolk mixture while whisking.
- Return the mixture to the pan and cook on low heat, stirring constantly, until thickened.
- Stir in vanilla, then remove from heat and let cool completely (cover with plastic wrap to prevent skin from forming).
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