Butter-Free Grandma’s Cake - Torta della Nonna Recipe
Grandma’s Cake butter-free is a light, creamy dessert featuring a delicate pastry filled with lemon-scented custard, topped with pine nuts and a dusting of icing sugar. Perfectly sweet and refreshing!
Difficulty: Medium
Prep Time: 20 minutes
Servings: 12
Steps: 10
Ingredients for the Dough:
- 225 g all-purpose flour
- 50 g potato starch
- 75 g sugar
- 1 sachet natural vanilla
- 6 teaspoons lemon extract
- 2 eggs
- 100 ml corn oil
- ½ sachet of baking powder (2 teaspoons)
For Filling and Decorating:
- 1 sachet custard powder
- 250 ml room-temperature milk
- 1 teaspoon lemon extract
- Pine nuts
- Icing sugar
Preparation
- In a bowl, sift the flour and potato starch, then add the sugar, vanilla, eggs, and oil. Lastly, sift in the baking powder.
- Knead the mixture quickly until you get a smooth, homogeneous dough. Cover it with plastic wrap and let it rest in the fridge for 30 minutes.
- Meanwhile, prepare the custard following the instructions on the package, using the milk and lemon extract.
- Roll out two-thirds of the dough on a well-floured surface into a disc about 24 cm in diameter. Transfer it to a 22 cm springform pan lined with parchment paper, creating a 3 cm high edge.
- Pour the custard over the dough, smoothing it out evenly. Fold the edges inward and brush them lightly with water.
- Roll out the remaining dough into a 22 cm disc and place it on top of the cake, sealing the edges well.
- Brush the surface with water, prick it with a fork, and sprinkle with pine nuts.
- Bake in a preheated oven for 40-45 minutes, placing the pan on the lower rack. For an electric oven, bake at 180°C; for a fan oven, 170°C; and for a gas oven, 190°C.
- Once cooled, remove the cake from the pan and dust it with icing sugar to taste.
- Store the cake in the fridge and consume within 48 hours.
Enjoy your delicious and light version of the traditional Grandma’s Cake!
