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Of course! Thank you for your kind words. I am thrilled to share this recipe with you. Expressing your love for cooking and baking is what keeps me creating! 😍🥰🤗
Here is the big, detailed recipe you requested for what many consider Italy’s ultimate home-baking classic: Torta della Nonna (Grandmother’s Cake).
Introduction
Imagine a dessert that tastes like a warm, sunny afternoon in the Tuscan countryside. Torta della Nonna is precisely that. Its name translates to “Grandmother’s Cake,” and it embodies the heart of Italian home baking: simple, honest ingredients transformed into something utterly sublime. It features a tender, citrus-scented pastry crust and base, filled with a luscious, creamy custard (crema pasticcera), and is topped with a generous blanket of pine nuts and a dusting of powdered sugar. It is not overly sweet, but profoundly satisfying. Once you try it, you will understand why it’s a staple in Italian households and bakeries. You will, indeed, want to make it every week!
A Brief History
Torta della Nonna is a relatively modern classic, believed to have originated in the trattorias of Florence and Tuscany in the mid-20th century. Restaurateurs wanted to add a simple, nostalgic dessert to their menus that evoked the feeling of a grandmother’s (nonna’s) cooking. Using staples every Italian nonna would have in her larder—flour, eggs, sugar, lemon, and pine nuts—they created this masterpiece. It quickly spread from Tuscany to become one of the most beloved and iconic cakes across the entire country.
The Benefits & Why Lovers Adore It
· Comfort in Every Bite: It’s the culinary equivalent of a warm hug. The creamy custard and soft pastry are deeply comforting.
· Textural Heaven: The contrast between the soft filling, the crumbly pastry, and the crunchy, toasted pine nuts is irresistible.
· Elegant Simplicity: It proves that you don’t need complex flavors to create a show-stopping dessert. The harmony of vanilla, lemon, and pine nuts is perfection.
· A Crowd-Pleaser: Its mild, comforting flavor profile makes it a perfect dessert for any occasion, from a casual family dinner to a festive gathering.
· For the Lovers: This cake is for those who appreciate tradition, for anyone who finds joy in the process of baking, and for every “nonna” (grandmother or not) who loves to see their family’s faces light up with the first bite. It’s a cake made with love, for lovers of authentic Italian cuisine.
Formation & Key Components
The cake is formed in three distinct layers:
1. The Pastry Base: A shortcrust pastry (pasta frolla) is pressed into a tart pan to form the bottom and sides.
2. The Custard Heart: A thick, homemade vanilla custard is poured into the pastry shell.
3. The Iconic Topping: The filled tart is topped with a second, thinner layer of pastry (or just sealed and decorated), sprinkled with pine nuts, and baked until golden.
Ingredients
For the Pasta Frolla (Pastry Crust):
· 310 g (2 ½ cups) all-purpose flour
· 140 g (5 oz or ⅔ cup) unsalted butter, softened at room temperature
· 125 g (½ cup + 1 tbsp) granulated sugar
· 1 large egg
· Zest of 1 untreated lemon
· 5 g (1 teaspoon) baking powder
· A pinch of salt (optional, but enhances flavor)
For the Crema Pasticcera (Pastry Cream):
· 500 ml (2 cups + 2 tbsp) whole milk
· 4 large egg yolks
· 150 g (¾ cup) granulated sugar
· 50 g (½ cup) all-purpose flour
· Zest of 1 untreated lemon
· 1 teaspoon vanilla extract or 1 vanilla bean pod, seeds scraped
For the Topping:
· 2-3 tablespoons pine nuts
· Powdered sugar, for dusting
Instructions & Methods
Method 1: Making the Crema Pasticcera (Custard)
1. Infuse the Milk: In a saucepan, heat the milk with the lemon zest and vanilla (extract or seeds from the bean pod) until it just begins to simmer. Remove from heat and let it infuse for 10-15 minutes.
2. Cream Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until pale, thick, and creamy.
3. Incorporate Flour: Whisk the flour into the egg mixture until you have a smooth paste.
4. Temper the Eggs: Slowly, while whisking constantly, pour a small ladle of the warm infused milk into the egg mixture to temper it. This prevents the eggs from scrambling.
5. Cook to Thicken: Pour the tempered egg mixture back into the saucepan with the remaining milk. Place over medium-low heat and whisk continuously. It will start to thicken. Keep whisking for 2-3 minutes after it boils to cook out the flour taste. You should have a very thick, smooth custard.
6. Cool Completely: Pour the custard into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours.
Method 2: Making the Pasta Frolla (Pastry) & Assembling
1. Make the Dough: In a large bowl, mix the softened butter and sugar until combined. Add the egg and lemon zest and mix. Finally, add the flour, baking powder, and salt. Use your hands to bring everything together into a soft, non-sticky dough. Do not overwork it.
2. Chill: Divide the dough into two pieces, one slightly larger (about ⅔) and one smaller (about ⅓). Flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
3. Prepare the Pan: Preheat your oven to 180°C (350°F). Grease a 9- or 10-inch (24-26 cm) springform or tart pan.
4. Form the Base: Roll out the larger disk of dough between two sheets of parchment paper. Transfer it to your prepared pan, pressing it gently to line the bottom and sides. Trim any excess.
5. Fill: Give the chilled custard a quick whisk to loosen it, then pour it into the pastry shell, spreading it evenly.
6. Create the Top: Roll out the smaller disk of dough to form a circle that will fit the top of your tart. Carefully place it over the custard. Alternatively, for a more rustic look, you can create a lattice top or simply use the remaining dough to create a decorative border around the edge. Press the edges to seal.
7. Add the Topping: Brush the top pastry lightly with a little milk or a beaten egg yolk. Sprinkle the pine nuts evenly over the top, pressing them down gently.
Method 3: Baking and Finishing
1. Bake: Bake in the preheated oven for 35-45 minutes, or until the crust and pine nuts are a beautiful golden brown.
2. Cool Completely: This is crucial! Let the cake cool completely in the pan on a wire rack. The custard needs time to set again.
3. Serve: Just before serving, dust generously with powdered sugar.
Nutrition Information (Approximate per slice)
· Calories: ~380 kcal
· Carbohydrates: 45g
· Protein: 7g
· Fat: 19g (Saturated Fat: 9g)
· Sugars: 25g
Note: This is a rich dessert best enjoyed in moderation as part of a balanced diet.
Conclusion
Torta della Nonna is more than just a cake; it’s a testament to the timeless power of simple, quality ingredients prepared with love. The process of making the custard from scratch and creating the perfect crumbly pastry is a rewarding ritual. The final result—a magnificent, golden-brown tart that fills your home with an incredible aroma—is worth every minute. It’s a taste of Italy, a slice of comfort, and a dessert that will earn you the title of “nonna” in your own kitchen, beloved by all who are lucky enough to taste it.
For the lovers of tradition, for the lovers of texture, and for the lovers of heartfelt desserts, this is your cake. Buon Appetito! 😍🤗