Best 4 Torta Della Nonna Grandmas Cake Recipes

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In the vast culinary landscape of Italian desserts, the torta della nonna, also known as grandmother's cake, stands as a timeless classic. This traditional Tuscan delicacy has captivated taste buds for generations, embodying the essence of comfort and warmth. With its alluring golden crust, delicate custard filling, and the irresistible crunch of pine nuts, the torta della nonna is a symphony of flavors and textures that transports you to the heart of Italy. Its simplicity and rustic charm make it a staple in Italian homes, passed down from generation to generation, carrying with it memories of family gatherings and moments of pure indulgence.

Here are our top 4 tried and tested recipes!

TORTA DELLA NONNA (GRANDMA'S CUSTARD PIE)



Torta della nonna (Grandma's custard pie) image

Torta della nonna (Grandma's custard pie) is a classic Italian cake made with shortbread and custard and covered with pine nuts! The perfect Sunday dessert!

Provided by GialloZafferano

Categories     Sweets and desserts

Time 1h20m

Number Of Ingredients 14

Eggs medium 2
Flour 00 2.65 cups
Sugar ½ cup
Butter cold from the fridge 1.65 cups
Lemon peel 1
Whole milk 4 ½ cups
Eggs 3
Egg yolks 1
Sugar 2 cups
Cornstarch 2 ¼ tbsp
Flour 00 2 tbsp
Lemon peel 1
Pine nuts 3.3 tbsp
Powdered sugar to taste

Steps:

  • To prepare custard pie , start with the shortcrust pastry: in a mixer, place the flour and the cold butter from the fridge cut into small pieces 1 , then turn on the mixer to obtain a sandy mixture: it will take a few moments. Transfer the sandy mixture to a pastry board, create a basin in the middle pour the sugar 2 , and add the eggs in the middle 3 .
  • Grate the peel of 1 lemon (preferably untreated) 4 and mix the ingredients briefly, 5 just enough time to compact the shortbread and give it the shape of a loaf, flatten slightly and cover with plastic wrap 6 . Put the shortcrust pastry in the fridge to firm up for about 30 minutes.
  • In the meantime, make the custard: place the milk 7 in a small saucepan, peel 1 lemon with a vegetable peeler, ensuring not to peel the bitter white part 8 ; add the peel to the milk and heat it over low heat (it should almost boil) 9 .
  • In a bowl, crack the 3 whole eggs and the yolk, pour the sugar 10 , then mix the ingredients. When the sugar is absorbed, add the flour and the corn starch sifted in a sieve 12 ; mix well.
  • In the meantime, remove the lemon peel from the milk 13 and remove the pot from the heat to slightly dilute the eggs beaten with the sugar and dry ingredients with a little hot milk 14 . Mix well, then put the pot of milk back on the stove and pour in the mixture with the eggs 15 .
  • Continue to cook slowly and stir the cream with a whisk, as it tends to thicken (16-17), it will take about 10-15 minutes. Once ready, move it to a low, wide baking dish 18
  • and cover immediately with plastic wrap 19 . Let it cool to room temperature. In the meantime, take the shortcrust pastry, lightly flour the work surface and spread it out until it forms a disc 1/10 inch (2-3 millimeters) 20 thick (you can place the shortcrust pastry between two sheets of baking paper to roll it more easily). Butter and flour a 10-inch (26 cm) diameter pan; roll the shortcrust pastry on a rolling pin and unroll it on the pan 21 .
  • Make the bottom and edges adhere by pressing with your fingers 22 and eliminate the excess doug h w hich you will use to make the top shell. Poke the bottom with the prongs of a fork and pour the custar d w hich will have cooled in the meantime 23 . Roll out the leftover shortcrust pastry and unroll the disc over the pan to cover it 24 .
  • Using the rolling pin on the pan can help remove the excess edges (you can freeze the pastry that is left over and use it another time!) 25 ; poke the surface 26 then distribute the pine nuts 27 .
  • The custard pie is ready to be baked! Cook in a static oven preheated to 320° F (160° C) for 50 minutes on the lower shelf; after, move it to the middle shelf of the oven and cook at 355° F (180° C) for 10 minutes. If you notice that the surface darkens too much while cooking, you can cover it with aluminum foil. Bake the pie 29 and let it cool completely before sprinkling it with powdered sugar, then serve as a delicious snack or dessert at the end of your lunch 30 !

Nutrition Facts : Calories 613 kcal, Carbohydrate 87.8 g, Sugar 47.7 g, Fat 23.7 g, SaturatedFat 12.58 g, Fiber 1.3 g, Cholesterol 178 g, Sodium 76 g

TORTA DELLA NONNA (GRANDMA'S CAKE)



Torta Della Nonna (Grandma's Cake) image

Make and share this Torta Della Nonna (Grandma's Cake) recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 egg, plus
2 egg yolks
1/2 cup sugar
3 tablespoons butter
3 tablespoons extra virgin olive oil
1/2 teaspoon vanilla extract
2 cups low-fat cream cheese
1/2 cup pine nuts
1/2 cup sugar
1 lemon, juice and zest of
3 eggs

Steps:

  • Preheat the oven to 375 degrees F.
  • To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
  • Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
  • To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

Nutrition Facts : Calories 731.9, Fat 43, SaturatedFat 17.9, Cholesterol 276.6, Sodium 393, Carbohydrate 70, Fiber 1.6, Sugar 34.3, Protein 18.5

TORTA DELLA NONNA (GRANDMA'S CAKE) RECIPE



Torta Della Nonna (Grandma's Cake) Recipe image

Get the recipe for an Italian pine nut custard tart, or torta della nonna, from blogger Skye McAlpine's new cookbook, A Table in Venice.

Provided by Tasting Table Staff

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

:::For the Pastry: :::
7 tablespoons (200 grams) salted butter
3 cups plus 3 tablespoons (400 grams) all-purpose flour, plus more for dusting
1½ cups (170 grams) confectioners' sugar
4 large egg yolks
:::For the Filling: :::
2 cups (500 milliliters) whole milk
5 large egg yolks
¾ cup (125 grams) granulated sugar
⅓ cup (40 grams) all-purpose flour
1 teaspoon vanilla extract
1 cup (120 grams) pine nuts

Steps:

  • Make the pastry: Process the butter and flour in a food processor until you have a mixture the consistency of grainy sand. (If you don't have a food processor, rub the butter into the flour with your thumb and forefinger in a bowl.) Remove the blade, then sift the confectioners' sugar in with the flour and butter. Add the egg yolks, and use your hands to bring the dough together. If it feels too dry and crumbly, add 1 to 2 tablespoons cold water. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the oven to 400˚F.
  • On a lightly floured work surface, roll out the dough using a rolling pin into a large disk that is roughly ⅛ inch (3 to 5 mm) thick. Gently lift the dough using the rolling pin and lay it into a 10-inch (27 cm) tart pan. Gently press it down into the nooks and crannies, then roll over the top of the pan with the rolling pin to cut away excess pastry. Prick the bottom of the tart all over with a fork. Cover the pastry with parchment paper and fill with baking beans or weights.
  • Bake for 15 minutes, or until dry to the touch, then remove the parchment paper and weights, put the tart shell back in the oven, and bake for 5 to 7 minutes more, or until the pastry is lightly golden. Remove and let cool briefly. Reduce the oven temperature to 350˚F.
  • Make the filling: Add the milk to a medium saucepan set over medium-low heat, and slowly heat until it starts steaming and little bubbles start rising around the edges. Take care not to let it boil.
  • In a large bowl, whisk the egg yolks and granulated sugar until pale and fluffy. Sift in the flour and slowly, while continuously whisking the eggs, gradually pour in the hot milk. Whisk in the vanilla. Return the mixture to the saucepan over gentle heat and simmer, whisking, until it thickens to a rich custard consistency, 4 to 5 minutes.
  • Pour the custard into the pastry shell and top with the pine nuts. Bake for 20 to 25 minutes, until golden and just set in the middle. Let cool briefly, then remove the rim of the tart pan. Serve warm.

Nutrition Facts : Calories 717 calories, Carbohydrate 96 g carbohydrates, Cholesterol 214 mg cholesterol, Fat 31 g fat, Fiber 3 g fiber, Protein 14 g protein, SaturatedFat 13 g saturated fat, ServingSize 0 g, Sodium 160 mg, Sugar 33 g, TransFat 1 g

TORTA DELLA NONNA



Torta Della Nonna image

Make and share this Torta Della Nonna recipe from Food.com.

Provided by Coasty

Categories     Pie

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

500 g flour
5 egg yolks
1 orange, zest
1 teaspoon vanilla extract
1 1/2 cups butter, unsalted
200 g caster sugar
1/8 teaspoon salt
1 egg white
1/4 cup sliced almonds
4 egg yolks
180 g sugar
60 g flour
500 ml milk
300 g ricotta cheese

Steps:

  • Prepare pastry for the crust by mixing all ingredients in food processes until just combined. Chill dough for 1 hour in the refrigerator.
  • Prepare the filling by lightly whisking the yolks and sugar, then sift in flour, mixing carefully to keep lumps from forming. Add milk in a thin stream, stirring gently.
  • Once mixture is smooth, gently heat it, while stirring carefully, until it begins to thicken. Once it reaches a very slow boil, count to 120 while stirring gently and it is done.
  • Transfer mixture into a bowl and let it cool throughly. Mix ricotta into it.
  • Preheat oven to 180°C.
  • Roll out dough and use half of it to line a 10 inch fluted pie dish. Pour mixture into the pan and cover with remaining rolled pastry, sealing edges down firmly.
  • Decorate by whisking egg white and bushing it over the top of the pastry and scatter almonds over it. Bake for approximately 1 hour, let it cool and serve.

Nutrition Facts : Calories 745.2, Fat 38.7, SaturatedFat 22.6, Cholesterol 265.3, Sodium 287.6, Carbohydrate 86.5, Fiber 2.1, Sugar 39.7, Protein 14.2

Tips:

  • Use the best quality ingredients you can find. Fresh, organic ingredients will result in a better-tasting cake.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help them to combine more easily and create a smooth batter.
  • Don't overmix the batter. Overmixed batter can make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Don't open the oven door during baking. This can cause the cake to fall.
  • Let the cake cool completely before you ice it. This will help to prevent the icing from melting.

Conclusion:

Torta della Nonna is a delicious and elegant cake that is perfect for any occasion. The combination of a light and fluffy sponge cake, creamy vanilla pastry cream, and crunchy pine nuts makes this cake a truly unforgettable experience.

If you're looking for a special cake to impress your friends and family, Torta della Nonna is sure to do the trick. With its simple yet elegant appearance, and its delicious flavor, this cake is sure to be a hit.

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