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Italian Grandma’s Cake

Italian Grandma’s Cake

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Italian Grandma’s Cake, or Torta della Nonna, is a beloved traditional dessert that captures the heart of rustic Italian baking. It features a rich, buttery pastry crust filled with silky pastry cream and topped with pine nuts and powdered sugar. Every bite is a balance of delicate textures and comforting sweetness that makes me feel like I’m sitting at a table in a cozy countryside kitchen.

Why You’ll Love This Recipe

I love this cake because it’s timeless, elegant, and surprisingly easy to make at home. The creamy filling is smooth and lightly sweet, nestled inside a tender, golden crust. The toasted pine nuts on top add a subtle crunch and a nutty finish. It’s perfect for holidays, Sunday dinners, or when I want to share a bit of tradition with friends and family.

Ingredients

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

For the pastry crust (pasta frolla):

  • All-purpose flour

  • Unsalted butter, cold and cubed

  • Sugar

  • Eggs

  • Lemon zest

  • A pinch of salt

For the pastry cream (crema pasticcera):

  • Whole milk

  • Egg yolks

  • Sugar

  • Cornstarch

  • Vanilla extract or lemon zest

For topping:

  • Pine nuts

  • Powdered sugar (for dusting)

Directions

  1. I start by making the pastry dough: I mix the flour, sugar, salt, and lemon zest, then cut in the butter until crumbly. I add the eggs and knead until a soft dough forms. I wrap it and chill it in the fridge for at least 30 minutes.

  2. Meanwhile, I prepare the pastry cream. I heat milk in a saucepan. In a separate bowl, I whisk the yolks with sugar and cornstarch until smooth. I slowly pour the hot milk into the yolk mixture, whisking constantly, then return everything to the saucepan to thicken over medium heat. I stir in vanilla or lemon zest, then let the cream cool completely.

  3. I preheat the oven to 350°F (175°C). I divide the chilled dough in half and roll out the bottom crust to fit a tart pan.

  4. I pour the cooled pastry cream into the shell and smooth it out.

  5. I roll out the second dough half and lay it over the top, sealing the edges well. I prick the top with a fork to allow steam to escape.

  6. I sprinkle the top with pine nuts and bake the cake for 40–45 minutes until golden and firm.

  7. I let it cool completely before dusting with powdered sugar and serving.

Servings and timing

This recipe serves 8 to 10 people. It takes about 30 minutes to prepare, plus 40–45 minutes to bake and time to chill both the dough and the pastry cream.

Variations

  • I sometimes flavor the pastry cream with orange zest or a splash of almond extract.

  • For a chocolate version, I stir in a bit of melted dark chocolate into the pastry cream.

  • I use crushed almonds or slivered almonds on top if I don’t have pine nuts.

  • If I want a more rustic look, I only use a bottom crust and leave the top open.

  • A thin layer of raspberry jam under the cream adds a lovely fruity note.

storage/reheating

I store the cake covered in the fridge for up to 4 days. It’s best served cold or at room temperature, and I don’t reheat it since the filling is meant to be chilled and creamy. I re-dust with powdered sugar just before serving if needed.

Italian Grandma’s Cake this Recipe

FAQs

Can I make this cake ahead of time?

Yes, I often make it a day in advance. It actually tastes better once it’s had time to chill and the flavors meld.

Do I need to blind-bake the crust?

No, because the filling is thick and the top crust seals everything in. It bakes perfectly together in the oven.

What’s a good substitute for pine nuts?

I use slivered almonds or chopped hazelnuts if pine nuts aren’t available—they still give a nice crunch and toasty flavor.

Can I freeze this cake?

I don’t recommend freezing it because the pastry cream can separate. It’s best enjoyed fresh from the fridge.

How do I keep the top crust from cracking?

I roll it out gently and evenly, and I make sure to chill it before baking so it holds together better.

Conclusion

Italian Grandma’s Cake is a beautiful dessert that’s simple yet rich in tradition. With its creamy center, buttery crust, and sweet nutty topping, it’s a timeless classic that always brings comfort and joy. I love baking it for special occasions—or just when I need a little taste of Italy at home.

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Italian Grandma’s Cake

Italian Grandma’s Cake

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  • Author: Linda
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

Italian Grandma’s Cake (Torta della Nonna) is a traditional Italian dessert made with a buttery pastry crust, silky pastry cream filling, and a topping of pine nuts and powdered sugar. This elegant yet comforting cake is perfect for holidays, gatherings, or a taste of Italy at home.

Ingredients

  • For the pastry crust:
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 2/3 cup sugar
  • 2 large eggs
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • For the pastry cream:
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract or 1 tsp lemon zest
  • For topping:
  • 1/4 cup pine nuts
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, mix flour, sugar, salt, and lemon zest. Cut in butter until mixture resembles coarse crumbs.
  2. Add eggs and knead into a soft dough. Wrap and chill for at least 30 minutes.
  3. In a saucepan, heat milk until steaming. In another bowl, whisk egg yolks with sugar and cornstarch until smooth.
  4. Slowly whisk hot milk into the yolk mixture, then return all to the pan. Cook over medium heat, stirring, until thickened. Stir in vanilla or lemon zest. Let cool.
  5. Preheat oven to 350°F (175°C). Grease a tart pan.
  6. Roll out half the dough and press into the pan. Pour in cooled pastry cream and smooth the surface.
  7. Roll out remaining dough and place on top. Seal edges and prick the top with a fork.
  8. Sprinkle with pine nuts and bake for 40–45 minutes until golden brown.
  9. Cool completely before dusting with powdered sugar and serving.

Notes

  • Flavor the cream with orange zest or almond extract for variation.
  • Stir in melted chocolate for a chocolate version.
  • Use almonds or hazelnuts if pine nuts are unavailable.
  • Skip the top crust for a more rustic, open-face version.
  • Spread a thin layer of raspberry jam under the cream for added flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 22g
  • Sodium: 70mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 130mg

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