The Most Loved Cake in Italy – You’ll Want to Make It Every Week
With a golden, buttery crust, a velvety vanilla custard center, and a sprinkle of toasted pine nuts and powdered sugar on top, Torta della Nonna (literally “Grandmother’s Cake”) is an iconic Italian dessert that’s as elegant as it is comforting. It’s made from simple ingredients, but the result is a rustic showstopper—perfect for gatherings, holidays, or everyday enjoyment.
Why You’ll Love This Recipe
- Simple Ingredients: No hard-to-find items—just flour, eggs, butter, milk, sugar, and a touch of vanilla.
- Luscious Custard Filling: Silky-smooth and rich, the custard is the heart of this cake.
- Flaky Pastry Crust: Buttery, crisp, and tender—just like a tart shell.
- Versatile: Add lemon zest, Nutella, or even cinnamon to make it your own.
- Perfect for Any Occasion: From birthdays to Sunday lunch, it fits any moment.
Ingredients You’ll Need
Serves 8–10
For the Pastry Dough:
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 2 large egg yolks
- ¼ cup (60 ml) whole milk (plus more, if needed)
For the Custard Filling:
- 2 cups (480 ml) whole milk
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
For the Topping:
- ½ cup (60 g) pine nuts
- Powdered sugar, for dusting
- 1 egg (optional, for brushing)
Step-by-Step Instructions
Step 1: Make the Pastry Dough
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter and rub it into the flour using your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
- Add the egg yolks and milk, mixing gently until a soft dough forms. If it feels dry, add more milk—one teaspoon at a time.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Step 2: Prepare the Custard Filling
- In a saucepan, heat the milk and vanilla (bean pod and seeds, or extract) over medium heat until it just starts to simmer. Remove from heat and let it steep for 5–10 minutes to infuse.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs and avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth custard (about 5–7 minutes).
- Remove from heat, stir in the butter until fully melted and incorporated, and transfer to a bowl.
- Cover with plastic wrap pressed directly onto the custard surface and let it cool completely.
Step 3: Assemble the Cake
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch tart or springform pan.
- Roll out one dough disc on a lightly floured surface and line the bottom and sides of the pan. Trim the edges as needed.
- Spread the cooled custard evenly into the pastry shell.
- Roll out the second dough disc and carefully place it over the filling. Pinch the edges to seal and trim any excess.
- Brush with a beaten egg for a glossy finish (optional). Sprinkle pine nuts evenly across the top.
Step 4: Bake
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is set.
- Allow the cake to cool completely in the pan before unmolding.
Step 5: Dust and Serve
Once cooled, dust the top generously with powdered sugar. Slice and serve at room temperature for best texture and flavor.
Why This Recipe Works
- Cornstarch Custard: Creates a smooth, thick filling that holds up beautifully once cooled.
- Chilled Dough: Prevents shrinkage and ensures a flaky crust.
- Pine Nut Topping: Adds elegance, a hint of crunch, and a nutty aroma that complements the vanilla custard.
Variations to Try
- Lemon Zest: Add zest to the custard for a bright, citrusy twist.
- Chocolate Base: Spread a thin layer of Nutella or melted dark chocolate on the base crust before adding custard.
- Hazelnuts Instead of Pine Nuts: For a richer, more robust topping.
- Cinnamon Crust: Add ½ teaspoon of cinnamon to the pastry for warm spice.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.
- Vegan Version: Substitute plant-based butter, milk, and custard (like coconut milk custard or cornstarch-based vegan versions).
Tips for Success
- Use Cold Butter: This helps the dough remain crumbly and flaky.
- Don’t Skip the Chill Time: Chilling the dough makes it easier to roll and shape.
- Prevent Curdling: Temper your eggs carefully and whisk constantly during custard cooking.
- Storage: Store in the fridge for up to 5 days. Bring to room temperature before serving for best flavor.
Serving Suggestions
- With Coffee or Espresso: Classic Italian style.
- Dressed Up: Garnish with fresh berries, whipped cream, or edible flowers.
- Brunch Board: Serve alongside fresh fruit, biscotti, and cappuccinos.
Final Thoughts
Torta della Nonna is a timeless Italian treasure—a dessert that feels luxurious without being complicated. Its creamy filling, crisp crust, and toasted pine nut topping make it unforgettable. Once you try it, it’s bound to become a regular in your kitchen.
