Classic Italian Cake: Torta della Nonna (Grandmother’s Cake)
Torta della Nonna is a traditional Italian dessert that features a delicate pastry filled with creamy custard and topped with pine nuts and powdered sugar. This classic cake is a favorite in many Italian households.
Ingredients:
- For the Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Pinch of salt
- For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Topping:
- 1/4 cup pine nuts
- Powdered sugar, for dusting
Instructions:
- Prepare the Pastry:
- In a large bowl, mix the flour, sugar, and salt.
- Add the cold, cubed butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Add the eggs, vanilla extract, and lemon zest, and mix until the dough comes together. If necessary, add a tablespoon of cold water to help it bind.
- Shape the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Custard Filling:
- In a medium saucepan, heat the milk and lemon zest over medium heat until it just starts to boil. Remove from heat and let it cool slightly.
- In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
- Gradually whisk the warm milk into the egg mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
- Remove from heat, stir in the vanilla extract, and let the custard cool to room temperature.
- Assemble the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round tart pan or cake pan.
- Divide the pastry dough into two portions, one slightly larger than the other.
- Roll out the larger portion on a lightly floured surface to fit the bottom and sides of the prepared pan. Press the dough into the pan and trim any excess.
- Pour the cooled custard filling into the pastry shell.
- Roll out the remaining dough and place it over the top of the custard. Trim and crimp the edges to seal the pastry.
- Sprinkle the pine nuts evenly over the top of the pastry.
- Bake the Cake:
- Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden brown.
- Remove from the oven and let the cake cool completely in the pan.
- Serve:
- Once cooled, dust the top with powdered sugar.
- Slice and serve at room temperature.
Tips:
- Chill the Dough: Ensuring the dough is well-chilled will make it easier to work with and will help it bake up nice and flaky.
- Preventing Custard Skin: While the custard is cooling, cover it with plastic wrap directly on the surface to prevent a skin from forming.
- Pine Nut Topping: To prevent the pine nuts from burning, you can lightly toast them before sprinkling them on the cake.
Enjoy your Torta della Nonna, a delightful classic Italian cake that’s sure to impress!
4o
