Italian Grandma’s Cake (Torta della Nonna)

Table of Contents

Introduction

Torta della Nonna — literally Grandma’s Cake — is a beloved Italian classic known for its buttery pastry crust, silky lemon custard filling, and golden topping of pine nuts.It’s simple yet elegant, rich but not heavy, and full of nostalgic flavors that taste like something an Italian nonna would pull fresh from the oven after a family meal.

This cake is perfect for:

Family gatherings

Tea/coffee time

Holiday desserts

When you want something sweet but not overly sugary

Prep Time: 25 minutes

Chilling Time: 30 minutes

Cook Time: 35–40 minutes

Total Time: ~1 hour 30 minutes

Servings: 8–10 slices

Ingredients

For the Pastry Dough (Pasta Frolla)

2 cups (250g) all-purpose flour

½ cup (100g) sugar

1 tsp vanilla extract

1 stick + 2 tbsp (140g) cold butter, cubed

Zest of 1 lemon

1 egg + 1 egg yolk

1 pinch salt

For the Lemon Custard Filling

2 cups (500ml) milk

Zest of 1 lemon (peeled in large strips or grated)

4 egg yolks

½ cup (100g) sugar

⅓ cup (40g) cornstarch

1 tsp vanilla extract

For the Topping

¼ cup (35g) pine nuts

Powdered sugar (for dusting)

Step-by-Step Instructions

Make the Pastry Dough

In a bowl, combine flour, sugar, salt, and lemon zest.

Add cold butter and rub it into the flour until sandy.

Add the egg + egg yolk + vanilla, mixing to form a dough.

Shape into a ball, wrap in plastic, and chill for 30 minutes.

Prepare the Lemon Custard

Heat milk in a saucepan with lemon zest until warm (not boiling).

In a bowl, whisk egg yolks + sugar until pale.

Add cornstarch and whisk until smooth.

Slowly pour the warm milk into the yolk mixture, whisking constantly.

Return mixture to saucepan and cook on medium heat, stirring constantly until thick (3–4 minutes).

Remove zest, add vanilla, and let cool completely.

Assemble the Cake

Preheat oven to 180°C / 350°F.

Divide dough into two parts: ⅔ for the base, ⅓ for the top.

Roll out the base dough and line a greased 9-inch (22–24 cm) tart pan.

Pour in the cooled lemon custard.

Roll out the remaining dough and place it gently on top.

Seal the edges and trim excess dough.

Sprinkle pine nuts on top and gently press them into the dough.

Bake

Bake at 350°F (180°C) for 35–40 minutes

The top should be golden.

Let cool completely before slicing.

Dust generously with powdered sugar.

Serving Suggestions

Serve with:

Hot tea or espresso

Fresh berries

A drizzle of honey

Light whipped cream

Best served at room temperature or chilled.

Tips for a Perfect Torta della Nonna

Chill the dough for easier rolling.

Custard must be fully cooled or it will melt the pastry.

Press pine nuts lightly so they don’t burn.

Add a splash of limoncello for a grown-up twist.

Don’t skip lemon zest — it’s the soul of the cake.

Variations

Chocolate Grandma’s Cake

Add 2 tbsp cocoa powder to the pastry + 60g chocolate to the custard.

Ricotta Filling Version

Replace custard with sweetened ricotta + lemon zest.

Benefits

Uses simple ingredients

Not overly sweet

Great make-ahead dessert

Kid-friendly

Perfect for gatherings

Precautions

Keep refrigerated if storing for more than 24 hours.

Custard must be cooked fully to avoid raw egg issues.

People with nut allergies should remove pine nuts.

Final Thoughts

Italian Grandma’s Cake is comfort, tradition, and elegance all in one bite. The buttery crust and bright lemon custard create a dessert that feels both simple and luxurious. It’s a timeless recipe that never disappoints — truly a taste of Italy’s warm family kitchens.