A Sweet Journey to Italy: Baking Torta della Nonna
As soon as you hear “Torta della Nonna,” visions of a quaint Italian countryside or a cozy kitchen filled with the aroma of fresh baking might dance through your mind. This classic Italian dessert, translating to “Grandmother’s Cake,” is a testament to the simple yet profound joy that traditional recipes passed down through generations can bring. Not only does Torta della Nonna taste heavenly, but it also weaves a rich tapestry of family and comfort. So, let’s embark on a culinary adventure to Italy by baking this delightful dessert right in our kitchen. The best part? It’s simpler than you might think!
The Essence of Torta della Nonna
At its heart, Torta della Nonna is a harmonious blend of a crisp, buttery pastry filled with luscious custard and sprinkled with pine nuts and powdered sugar. Some variations also include a layer of pine nuts within the cake or a topping of almonds. The cake is enclosed in another pastry layer, creating a perfect custard dome that is both delicious and pleasing to the eye.
What You’ll Need
To bring Torta della Nonna to life, gather the following ingredients:
For the pastry
– 2 1/2 cups (300g) all-purpose flour
– 3/4 cup (150g) sugar
– 1/2 cup (115g) unsalted butter, chilled and cubed
– 1 egg
– 1 egg yolk
– Zest of 1 lemon
– A pinch of salt
For the custard filling
– 2 cups (500ml) whole milk
– 1/2 cup (100g) sugar
– 4 egg yolks
– 1/4 cup (30g) all-purpose flour
– Zest of 1 lemon
– 1 vanilla bean or 2 teaspoons vanilla extract
For the topping
– 1/4 cup (30g) pine nuts
– Powdered sugar, for dusting
Step-by-Step: Crafting the Perfect Torta della Nonna
1. Preparing the Pastry
In a large bowl, whisk together 2 1/2 cups of flour and 3/4 cup of sugar. Add the chilled, cubed butter, and use your fingers or a pastry blender to mix until the mixture resembles coarse breadcrumbs. Make a well in the center, and add the egg, egg yolk, lemon zest, and salt. Mix until a dough forms. Divide it into two portions, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
2. Making the Custard
Pour the milk into a medium saucepan, add the lemon zest and vanilla (split the bean and scrape the seeds into the milk if using), and warm over medium heat until it just begins to bubble. In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard. Remove from heat and let it cool, covering with plastic wrap to prevent a skin from forming.
3. Assembling the Cake
Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) tart pan with a removable bottom. On a lightly floured surface, roll out one portion of the pastry to fit the pan, forming the base. Pour the cooled custard onto the pastry base, spreading it evenly. Roll out the second piece of dough and place it over the custard. Press the edges to seal, trim any excess pastry, and prick the top with a fork.
4. Baking and Serving
Sprinkle the pine nuts over the top of the cake and lightly press them into the dough. Bake for about 40 minutes, or until the pastry is golden and the pine nuts are toasted. Allow the cake to cool in the pan before transferring it to a serving plate. Dust with powdered sugar just before serving.
A Slice of Tradition
Baking Torta della Nonna brings not just the flavors but also the essence of Italy into your home. It’s a celebration of simplicity, tradition, and the love of grandmothers everywhere who have passed down such cherished recipes. Serving this cake might immediately transport you and your loved ones to an Italian Nonna’s kitchen, where every bite is filled with warmth and sweet stories.
So, whether you’re an experienced baker or a curious novice in the kitchen, making Torta della Nonna is a delightful journey through Italian culinary tradition, one that promises to end in a deliciously sweet destination. Buon appetito!
