Classic Torta della Nonna (Italian Grandmother’s Cake)

I originally published this recipe in 2022 and have since added new photos and a few more success tips.

There are so many sweet Italian recipes that I adore, and while torta della nonna doesn’t have the same name recognition as classic tiramisu or torrone, it’s just as worthy of your attention.

What is Torta della Nonna?

Torta della Nonna, which translates to “Grandmother’s Cake,” is a beloved Italian dessert that originated in Tuscany. The story goes that a chef named Guido Samorini created it in the 1920s to impress guests who were tired of his usual offerings, and it instantly became a hit.

This yummy Italian treat is made from two simple components: a tender, buttery shortcrust pastry and a silky, lightly sweet lemon-scented pastry cream filling. The top is traditionally finished with a second layer of pastry, a generous sprinkle of pine nuts and a dusting of powdered sugar, giving it a beautifully rustic, old-world feel.

Over time, it became known as “grandmother’s cake,” because it captures the essence of Italian home baking: cozy, comforting, and unfussy. Today, you’ll find torta delle nonna in bakeries, trattorias, and on Sunday dinner tables throughout Italy, particularly in Tuscany and Liguria. 

Ingredients & Substitutions

• All Purpose Flour, Baking Powder & Salt – Feel free to swap in self-rising flour, which has baking powder and salt already added.
• Granulated Sugar – Plain white sugar has a neutral pH and low moisture, which is important for creating a flaky pastry. The neutral flavor also ensures the lemon zest and vanilla shine brightly in the pastry cream. You can use an equal amount of caster/superfine sugar or pure cane sugar. 
• Cold Butter – “Cold” is the operative word here! If your kitchen is warm, don’t hesitate to toss the butter-flour mix back in the fridge.
• Whole Egg & Egg Yolks – The whole egg helps bind the pastry, while the egg yolks create a perfectly velvety custard filling. (Here are some recipes to use up the extra egg whites when you’re done.)
• Lemon Zest – A hit of citrus helps brighten the entire dessert. Make sure you’re only zesting the bright yellow part since the white pith is bitter.
• Cornstarch – This common thickener gives our pastry cream a lovely body. If you can’t eat corn, potato starch is a 1:1 substitution.
• Whole Milk – Fat is our friend when it comes to the custardy cream filling!
• Vanilla Bean Paste – Vanilla adds aromatic depth and sweetness. I love the pretty black flecks that the paste adds, but you’re welcome to use an equal amount of vanilla extract.
• Pine Nuts – Also known as pignolias, these tiny edible seeds add texture and a buttery flavor.
• Powdered Sugar – Dusting the top of the torta della nonna with a heavy coat of powdered sugar makes it look extra pretty. Fresh out? Blitz granulated sugar and cornstarch in a food processor using a 1 cup to 1 tablespoon ratio.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Torta della Nonna

Watch the full video recipe to learn how to make the BEST Torta delle Nonna.

Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇

Optional Variations & Dietary Adaptations

• Dairy-Free – Swap in your favorite vegan butter and use full-fat coconut, oat or soy milk.

Expert Tips & Tricks 

• Separate eggs while they’re cold. Cold eggs are firmer and much easier to separate cleanly. After separating, let the yolks come to room temperature before using them in the pastry cream for the best results.
• Save your egg whites. Eggs aren’t cheap, so don’t toss the whites! You can use them to make so many things like meringue kisses, French macarons, classic pavlova, or even add them to scrambled eggs for a protein boost. And don’t forget you can freeze them for later!
  Use cold butter for the crust. Cold butter is key for achieving a tender, delicate pasta frolla crust. It helps create tiny pockets of steam as it bakes, leading to the coveted flaky consistency we’re after.
• Don’t overwork the dough. Mix the pastry just until it holds together. Overworking it will develop gluten, which results in a tougher crust rather than a soft, flaky one.
• Chill the dough before rolling. Allowing the dough to rest in the refrigerator helps it firm up and prevents shrinking during baking. It also makes it much easier to handle.

How to Serve Torta Della Nonna

Torta della nonna is traditionally enjoyed slightly chilled or at room temperature. In many Italian homes, it’s considered a classic Sunday dessert. It pairs beautifully after comforting Italian mains like pasta alla norma, classic lasagna, cacio e pepe or a simple roasted chicken with herbs.

While it’s perfectly delightful on its own, feel free to serve each slice with a small handful of fresh berries or a dollop of softly whipped cream to add brightness and balance. A cappuccino or espresso (or perhaps a tipple of grappa?!?) on the side completes the lazy weekend vibe.

Torta Della Nonna Storage Instructions

• Cool Completely: Let the torta delle nonna cool fully at room temperature before wrapping and storing. This allows the custard to set properly and keeps condensation from making the pastry soggy.
• Refrigerate: Once cooled, cover the tart tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for 3-4 days. Keeping it well-covered prevents the pastry from drying out and protects it from absorbing any fridge odors.
• Serving Tip: If you’ll be adding powdered sugar on top, wait until just before serving. Powdered sugar dissolves over time in the fridge, so dusting it fresh keeps the presentation clean and beautiful.
• Freezing: To store longer, cool completely and wrap the tart tightly in plastic wrap, then place in a freezer-safe container. Freeze for 1-2 months. Thaw overnight in the refrigerator before serving. Note that the pastry may soften slightly once thawed, but the flavor will remain delicious.

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