Despite its comforting name and classic look, Torta della Nonna—or Grandma’s Cake—is a relatively modern addition to Italy’s culinary repertoire. Most food historians trace its origin to Tuscany, particularly Florence or Arezzo, where it’s believed to have been created in the mid-20th century by a local chef responding to diners’ requests for something “traditional.” One popular story credits Florentine chef Guido Samorini with its invention, crafting the dessert as a nostalgic nod to home cooking. The clever name and rustic ingredients—shortcrust pastry, lemon-scented custard, pine nuts, and powdered sugar—quickly gave it the feel of an old family recipe, even though it likely never graced Nonna’s kitchen until more recent decades. Today, it’s a beloved staple across Italy and beyond, proof that even invented traditions can feel timeless.
Ingredients
Equipment
Method
- Heat milk with lemon zest (and vanilla if using) in a saucepan until just starting to simmer.
- In a bowl, whisk yolks with sugar until pale. Add cornstarch and mix well.
- Slowly pour hot milk into yolk mixture while whisking.
- Return to pan and cook over low heat, stirring constantly, until thickened (~5–7 min).
- Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.
- Mix flour, sugar, lemon zest, and salt in a bowl.
- Add the cold butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs
- Add eggs and mix until a dough forms. Do not overwork.
- Divide dough: 2/3 for the base, 1/3 for the top.
- Preheat oven to 170°C (340°F).
- Roll out the larger pastry piece and line a 9-inch (23 cm) tart pan (bottom and sides).
- Fill with the cooled custard cream.
- Roll out remaining dough and lay over the top. Seal edges well.
- Sprinkle pine nuts on top and gently press them in.
- Bake for 40–45 minutes until golden.
- Cool completely. Dust with powdered sugar before serving.
