For pastry:
- 200 g Plain flourplus extra to dust
- ⅔ tsp Baking powder
- 75 g Unsalted butterchilled and chopped
- 75 g Caster sugar
- of ½ lemon Lemon zestfinely grated
- 1 tsp Vanilla extract
- 1 Eggsmedium
For filling:
- 300 ml Milksemi-skimmed
- Lemon zest of ½ Lemonfinely grated
- 3 Eggsmedium
- 100 g Caster sugar
- 1 tsp Vanilla extractor vanilla bean paste
- 25 g All-purpose flour
For topping:
- 25 g Pine nuts
For dusting:
- Confectioners' sugar
Italian Grandma’s Cake
This amazing Grandma’s Cake recipe delivers a slice of pure indulgence. The cake has a sweet pastry base surrounding the creamy vanilla-lemon filling. It is topped with a thin layer of golden pastry and addictively crunchy pine nuts. Pretty and beyond delicious!
Start off by making the pastry. Then chill the pastry for 30 minutes. Once chilled, divide the pastry into two-thirds for the base, and one-third for the lid. Make the custard filling and set aside to cool completely. Line a deep 8-inch round springform pan with a larger piece of pastry, then spoon the custard into the pastry base. Roll out the remaining pastry and cut out an 8-inch round to fit the pan. Press the edges lightly to seal and sprinkle over the pine nuts. Bake the cake for 50 minutes until deliciously golden. Once cool, dust the top with confectioners’ sugar and serve. If you feel like the cake needs something to compliment the rich custard filling, some fresh berries sound perfect.
To make the Grandma’s Cake, you will need the following ingredients:
Steps to make Italian Grandma’s Cake
1 | Make pastry | 2 |
In a food processor, combine 200 grams all-purpose flour, ⅔ teaspoon baking powder, 75 grams chilled and chopped unsalted butter, 75 grams caster sugar, finely grated zest of ½ a lemon, 1 teaspoon vanilla extract, and 1 medium egg and pulse until the mixture comes together. | ||
2 | Chill | 30 |
Wrap the dough and chill for 30 minutes. | ||
3 | Heat milk | 3 |
In a saucepan, heat 300 milliliters semi-skimmed milk and finely grated zest of ½ a lemon until nearly boiling. | ||
4 | Whisk eggs with sugar, vanilla and flour | 2 |
Meanwhile, place three eggs, 100 grams caster sugar, 1 teaspoon vanilla extract or paste, and 25 grams flour into a medium heatproof bowl and whisk together to combine. | ||
5 | Whisk in milk | 2 |
Gradually whisk in the milk. | ||
6 | Make custard filling | 3 |
Scrape the mixture back into the empty saucepan. Return to the heat and cook, whisking constantly, until the mixture is thick. Take off the heat and cover the surface with plastic wrap to prevent a skin forming. Leave to cool to room temperature. | ||
7 | Heat the oven and prepare a baking pan | 5 |
Preheat the oven to 350 °F. Lightly grease an 8-inch round springform pan. | ||
8 | Line springform pan with pastry | 3 |
Take the pastry out of the fridge, and divide it into two-thirds for the base and one-third for the top. Lightly flour a work surface and roll a larger piece of the pastry. Use it to line a deep, 8-inch round springform pan. | ||
9 | Spoon custard filling | 3 |
Whisk the filling and spoon into the pastry base. Trim the base pastry, if needed, so it comes about ¾-inch above the filling, then gently fold the pastry onto the filling. | ||
10 | Cover with remaining pastry | 3 |
Roll out the remaining pastry and cut out an 8-inch round. Lay it on top of the filling and press the edges lightly to seal. Sprinkle over 25 grams pine nuts. Press them down gently into the pastry. | ||
11 | Bake | 50 |
Bake for 50 minutes until golden. Cover with foil if the top is getting too brown. | ||
12 | Cool | |
Leave to cool for at least 4 hours at room temperature before releasing from the springform pan. | ||
13 | Serve | |
Dust the cake with confectioners' sugar, slice and serve with berries if you wish. | ||
Recipe Reviews
Delicious! Amazing! hanks for sharing the recipe!
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