Grandmother’s Cake — a beloved Tuscan dessert with a buttery crust, creamy lemon custard, and a golden pine nut topping.
Italy’s culinary heart beats strongest in its traditions, and few desserts capture that spirit quite like Torta della Nonna. Translating to “Grandmother’s Cake,” this Tuscan treasure is a beautiful balance of simplicity and elegance. With its tender shortcrust pastry, luscious lemon-scented custard, and a delicate crown of pine nuts and powdered sugar, every bite feels like a warm embrace from the past. Whether served at a festive gathering or enjoyed with afternoon tea, this cake is pure comfort—elegant, timeless, and made with love.
What is Torta della Nonna?
Torta della Nonna is a classic Italian tart made from two essential components: pasta frolla (a buttery, egg-rich shortcrust pastry) and crema pasticcera (a silky pastry cream infused with lemon). The assembled tart is scattered with pine nuts, baked until golden, and finished with a snowy dusting of powdered sugar. It’s traditionally served chilled or at room temperature—simple, refined, and utterly satisfying.
Ingredients
For the pasta frolla (shortcrust pastry):
300g (2½ cups) all-purpose flour
150g (⅔ cup) unsalted butter, cold and cubed
120g (½ cup + 1 tbsp) granulated sugar
1 large egg
1 large egg yolk
Zest of 1 lemon
A pinch of salt
For the pastry cream (crema pasticcera):
500ml (2 cups) whole milk
100g (½ cup) granulated sugar
4 large egg yolks
40g (⅓ cup) all-purpose flour (or 30g cornstarch for a gluten-free option)
Zest of 1 lemon (or ½ tsp vanilla extract for a different flavor)
For the topping:
30g (2 tbsp) pine nuts
Powdered sugar, for dusting
see continuation on the next page
