Butter-Free Grandma’s Cake - Torta della Nonna Recipe

Name: Butter-Free Grandma’s Cake - Torta della Nonna Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 Serving
Cuisine: Italian
Ingredients: 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

Desserts

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!

Recipe Details

Servings: 12 Serving
Total Time: 1 hour 30 minutes
Prep Time: 45 minutes
Cook Time: 45 minutes
Cuisine: Italian

Ingredients

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.