Grandma’s cake with cream and pine nuts is a dessert originating from Arezzo that experienced a great spread in the 80s and 90s.
Its success probably lies in its simplicity and delicious taste, making it a favorite for everyone.
In the following recipe, I propose grandma’s cake delicately scented with orange zest, otherwise, the dessert reflects its original recipe made with shortcrust pastry, pastry cream, pine nuts, and powdered sugar.
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- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 407.03 (Kcal)
- Carbohydrates 56.19 (g) of which sugars 26.81 (g)
- Proteins 8.01 (g)
- Fat 18.25 (g) of which saturated 10.56 (g)of which unsaturated 7.31 (g)
- Fibers 0.83 (g)
- Sodium 18.05 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter (softened)
- 2 eggs (medium)
- 1/2 packet baking powder
- 1/2 packet vanillin
- orange zest (from one organic orange)
- 3 1/4 cups whole milk
- 3 egg yolks
- 1/3 cup sugar
- 3 tbsp potato starch
- 1/2 cup cornstarch (maizena)
- 1/2 packet vanillin
- orange zest (from one organic orange)
- 3/4 oz pine nuts
- as needed powdered sugar
Tools
- Hand Whisks
- Zesters for citrus
- 1 Saucepan
- 1 Springform Pan – 9.5 inches in diameter
Steps
To prepare the grandma’s cake with cream and pine nuts, start by making the cream.
In a saucepan, mix the egg yolks with sugar and vanillin.
Then add the cornstarch and potato starch, and gradually incorporate the milk.
Scent with the zest of an untreated orange, cut into long strips (avoid the white part). This way it will be easy to remove later.
Thicken over moderate heat, always stirring with a wooden spoon or hand whisk until boiling.
Then place the cream in a bowl, remove the zest, and let it cool with cling film in contact.
In another bowl, combine the flour, sugar, softened butter in pieces, sifted baking powder, vanillin, grated zest of an untreated orange, 2 medium eggs, and quickly knead.
Once a homogeneous dough is obtained, wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
Take the dough, roll it out to a thickness of about 1/4 inch, and use it to line a well-buttered and floured 9.5-inch springform pan.
To further facilitate the removal of the finished cake from the pan, the base can be lined with a disc of parchment paper.
Create tall crust edges and prick the base.
Work the cream with a hand whisk or electric beaters, pour it onto the base, and level it.
Cover the cake with another disc of crust and seal well at the edges. Prick the surface and sprinkle with pine nuts, pressing them slightly into the crust.
Bake for about 35 minutes at 350°F, in a static oven, mid-low level.
Grandma’s cake with cream and pine nuts is now ready.
When it is cold, sprinkle with powdered sugar.
When kept in an airtight cake container, this dessert can be stored in the fridge for up to 4 days.
When kept in an airtight cake container, this dessert can be stored in the fridge for up to 4 days.
Here’s a selection of products that are very useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here’s a selection of products that are very useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
