The Grandmother’s Cake

introduction

Grandmother’s Cake is a delightful treat that brings back memories of home and family gatherings. This cake is simple yet rich in flavor, combining a soft pastry crust with a smooth custard filling and crunchy pine nuts on top. It’s the kind of dessert that warms the heart and makes everyone feel a little nostalgic.

why make this recipe

Making Grandmother’s Cake is a fantastic way to reconnect with culinary traditions and share a taste of comfort with loved ones. The ingredients are easy to find, and the steps are straightforward, making it perfect for both novice and experienced bakers. Plus, the final result is a stunning cake that looks and tastes great, making it ideal for special occasions or simple family dinners.

how to make Grandmother’s Cake

Ingredients :

• 250g flour
• 125g butter
• 100g sugar
• 1 egg
• 1 yolk
• 1 lemon (zested)
• 1 pinch of salt
• 400ml milk
• 100g sugar (for custard)
• 4 egg yolks (for custard)
• 30g cornstarch
• 50g pine nuts
• Powdered sugar (for dusting)

Directions :

1. Prepare the pastry by mixing flour, butter, sugar, the whole egg, the yolk, lemon zest, and salt together. Form a dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the oven to 180°C (350°F). Roll out the dough and fit it into a tart pan. Blind bake it for 15 minutes.
3. To make the custard, heat milk in a saucepan. In a bowl, whisk egg yolks with sugar and cornstarch until smooth. Slowly add hot milk to the egg mixture, and then return it to the saucepan. Cook until the mixture thickens.
4. Pour the custard into the baked crust.
5. Sprinkle pine nuts on top and bake for an additional 20-25 minutes until golden.
6. Let the cake cool, dust with powdered sugar, and serve.

how to serve Grandmother’s Cake

Serve Grandmother’s Cake at room temperature or chilled. It is delightful on its own or accompanied by a scoop of vanilla ice cream. A sprinkle of extra lemon zest on top can also enhance its flavor.

how to store Grandmother’s Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it; just make sure it’s well wrapped to prevent freezer burn. Thaw overnight in the fridge before serving.

tips to make Grandmother’s Cake

• Make sure your butter is at room temperature to integrate smoothly into the dough.
• When making the custard, stir continuously to prevent lumps.
• Don’t skip the resting time for the dough; this will help it become more tender.
• Experiment with different nuts if you don’t have pine nuts. Almonds or walnuts can also work well.

variation

You can vary this recipe by adding different flavorings to the custard, such as vanilla or almond extract. Additionally, try mixing fruits like berries or apples into the custard for extra flavor and texture.

FAQs

Can I use ready-made pastry for this recipe?
Yes, you can use ready-made pastry if you want to save time. Just follow the package instructions for baking.

What if I cannot find pine nuts?
You can substitute pine nuts with other nuts like almonds or walnuts, or you can even omit them entirely if you prefer.

Can I make this cake ahead of time?
Absolutely! You can prepare and bake the cake a day in advance. Just be sure to store it properly in the refrigerator.

Grandmother's Cake

A delightful treat featuring a soft pastry crust, smooth custard filling, and crunchy pine nuts, perfect for family gatherings.

Stampa ricetta Pin Recipe

Preparazione 30 minuti min

Cottura 35 minuti min

Tempo totale 1 ora h 5 minuti min

Porzioni: 8 servings

Portata: Dessert, Snack

Cucina: American

Calorie: 280

Ingredienti Method Note

Ingredienti

  

For the pastry

• 250 g flour
• 125 g butter at room temperature
• 100 g sugar
• 1 piece egg
• 1 piece yolk
• 1 piece lemon (zested)
• 1 pinch salt

For the custard

• 400 ml milk
• 100 g sugar (for custard)
• 4 pieces egg yolks (for custard)
• 30 g cornstarch
• 50 g pine nuts
• Powdered sugar (for dusting)

Method

 

Preparation

1. Mix flour, butter, sugar, the whole egg, the yolk, lemon zest, and salt together to prepare the pastry.
2. Form a dough, wrap it in plastic wrap, and refrigerate for 30 minutes.

Blind Baking

1. Preheat the oven to 180°C (350°F).
2. Roll out the dough and fit it into a tart pan.
3. Blind bake it for 15 minutes.

Making the Custard

1. Heat milk in a saucepan.
2. In a bowl, whisk egg yolks with sugar and cornstarch until smooth.
3. Slowly add hot milk to the egg mixture, then return it to the saucepan.
4. Cook until the mixture thickens.

Assembly & Baking

1. Pour the custard into the baked crust.
2. Sprinkle pine nuts on top and bake for an additional 20-25 minutes until golden.

Serving

1. Let the cake cool, dust with powdered sugar, and serve.

Note

Serve at room temperature or chilled. It pairs nicely with a scoop of vanilla ice cream and a sprinkle of extra lemon zest.