Do you know what I felt like making today? Grandma’s cake! It’s one of those desserts that evokes home, tradition, and comfort. Its crumbly shortcrust pastry that melts in your mouth, the velvety custard, and the crunchy touch of pine nuts make it simply irresistible.
It’s perfect for any occasion, whether it’s a family Sunday or a special snack with friends.
Making it is easier than you think.
The base is a buttery and delicate shortcrust pastry, enveloping a lemon-scented custard. The toasted pine nuts on the surface add that contrast of textures that makes every bite a true delight. And the beauty is that it can be enjoyed both freshly made, when the pastry is crunchy, and after a few hours, when all the flavors blend perfectly.
If you love traditional desserts, grandma’s cake is a must-try.
Its combination of simple yet refined ingredients makes it a timeless classic. It’s the perfect dessert to prepare leisurely and share with loved ones. And let’s be honest, who can resist that custard wrapped in golden pastry and decorated with a sprinkle of powdered sugar?😂
If you want an easy and foolproof recipe for grandma’s cake, stay with me!😀
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tablespoons butter
- zest of half a lemon
- half a sachet of baking powder
- 2 eggs
- 1/3 cup sugar
- 2 cups whole milk
- 6 egg yolks
- 2 1/2 tablespoons cornstarch
- 1 tablespoon rice starch
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- zest of half a lemon
- + 1/3 cup pine nuts
Tools
- cake pan
- oven
- saucepan
Steps
Here is the procedure for making grandma’s cake:
To make grandma’s cake, start with the shortcrust pastry.
In a bowl, put all the ingredients: flour, eggs, lemon zest, butter, sugar, and baking powder. Knead quickly and wrap the mixture in plastic wrap. Keep in the fridge for 40 minutes.
Meanwhile, prepare the custard. Heat the milk with the lemon zest.
In a bowl, beat the yolks with the sugar and add the starches.
Remove the lemon zest from the milk and pour it into the yolk mixture. Mix well and return it to the heat.
Stir until the cream has thickened. Pour the cream into a bowl and add the vanilla extract. Stir and cover with a sheet of cling film in contact.
When the shortcrust pastry has rested in the fridge, take a little more than half, roll it out with a rolling pin, and lay it on a greased and floured tart pan.
Prick the bottom with a fork and pour in some of the custard.
Spread the cream and add the pine nuts, leaving some aside for decoration.
Cover the pine nuts with the remaining cream and level.
Wet the edges of the tart with water and lay the remaining shortcrust pastry on it.
Trim the edges, prick the surface with a fork, and brush with water.
Sprinkle with pine nuts and bake at 356°F (180°C) for about 40 minutes.
Let it cool and sprinkle with powdered sugar.
