🇮🇹 Italy · Dessert
Torta della Nonna (Grandma's Cake)
By eatmundo · July 7, 2026
Torta della Nonna, or 'Grandma's Cake,' is a beloved Tuscan dessert featuring a delicate shortcrust pastry filled with a creamy, lemon-infused custard and topped with crunchy pine nuts. It's a comforting classic that evokes warmth, tradition, and pure Italian culinary love.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the shortcrust pastry, combine 300g (2 1/3 cups) all-purpose flour, 100g (1/2 cup) sugar, and 1 teaspoon baking powder in a large bowl. Add 150g (10 tablespoons) cold butter, cut into small cubes. Work the butter into the flour mixture with your fingertips until it resembles coarse crumbs. This is crucial for a tender crust; avoid overworking the dough.
- 2
Add 2 egg yolks and the zest of 1/2 lemon to the flour mixture. Quickly knead until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour, to allow the gluten to relax and the butter to firm up.
- 3
Meanwhile, prepare the lemon custard. In a saucepan, whisk together 4 egg yolks, 100g (1/2 cup) sugar, and 50g (1/3 cup) of the remaining flour until smooth. Gradually whisk in 500ml (2 cups) whole milk and the zest of the remaining 1/2 lemon. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens to a creamy, pudding-like consistency, about 8-10 minutes. Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming, then let it cool completely.
- 4
Preheat your oven to 180°C (350°F). Grease and flour a 24cm (9.5 inch) springform pan. Divide the chilled pastry dough into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion into a circle about 30cm (12 inches) in diameter.
- 5
Carefully transfer the rolled-out dough to the prepared springform pan, pressing it gently into the bottom and up the sides to form the crust. Trim any excess dough, leaving a small overhang. Pour the cooled lemon custard evenly into the pastry-lined pan.
- 6
Roll out the second, smaller portion of dough into a circle to create the top crust. Carefully place it over the custard filling. Crimp the edges of the top and bottom crusts together to seal the cake. Sprinkle 50g (1/3 cup) of pine nuts generously over the top crust.
- 7
Bake for 45-50 minutes, or until the pastry is golden brown and the pine nuts are toasted. If the pine nuts brown too quickly, you can loosely cover the cake with aluminum foil. Let the Torta della Nonna cool completely in the pan on a wire rack before attempting to unmold it – this is essential for the custard to set properly.
- 8
Once completely cooled, carefully remove the cake from the springform pan. Dust generously with powdered sugar just before serving. This classic cake is best enjoyed at room temperature, allowing its delicate flavors to shine.
Frequently Asked Questions
How do I prevent the shortcrust pastry for Torta della Nonna from becoming tough?+
Use very cold butter and handle the dough as little as possible to avoid overworking the gluten. Overmixing leads to a hard, less tender crust.
How can I tell when the lemon custard filling is perfectly set inside the cake?+
The custard is set when it looks firm around the edges but still has a slight, gentle wobble in the very center. It will continue to firm up as the cake cools.
What are the visual cues for a perfectly baked Torta della Nonna?+
The cake is done when the top crust is beautifully golden brown, the pine nuts are lightly toasted, and a skewer inserted into the custard comes out mostly clean (though it will still be moist).
Are there any suitable substitutions for the pine nuts in Torta della Nonna?+
Yes, you can substitute pine nuts with blanched slivered almonds for a similar texture and mild flavor. Lightly toast the almonds before sprinkling them on for extra depth.
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