By George & Linda Meyers
We love to incorporate foods from our travels into our annual traditions. The month of May means time to celebrate MOM and Torta del Nonna is a great way to show her how much you love her! This traditional Italian cake recipe from Antoneitta will be her favorite cake from the first time you make it! And once you have it in your repertoire there’s no need to save it just for Mother’s Day. It’s so good you will want to have it on hand for every occasion.
Torta del Nonna
Ingredients - Pasta Frolla
250 g "00" flour
125 g butter
110 g caster sugar
Zest of one lemon
Remove butter from fridge and leave at room temperature for 1 hour before using.
Using a large bowl, (or clean worktop) add flour, sugar, butter, egg and lemon zest.
Mix well with wooden spoon or using your hands, until it forms a ball.
Add extra flour a little at a time if dough sticks to your hands and knead for one or two minutes.
Cover with cling film and place in fridge. (If prepared the day before is easier to roll out).
In the meantime make the filling.
Ingredients - Filling
1 litre milk
8 egg yolks
300g caster sugar
150g "00" flour
3 strips of lemon peel
3 strips of orange peel
Method - Filling
In to a medium sized bowl, whisk the eggs and sugar until the sugar has completely dissolved.
Add the flour in to the bowl slowly and keep whisking until fully combined. Put the bowl to one side temporarily.
In to a medium sized saucepan add milk, lemon peel, vanilla pod, orange peel and bring to boil.
Remove milk from heat and discard the vanilla pod, lemon and orange peel, gradually adding the egg mix and whisking continuously until smooth.
Return saucepan to a low heat, stirring frequently until thickened (do not let it boil).
Pour mixture in to a glass bowl, cover with cling film and put to one side to cool.
180°C/gas mark 4.
Take the pastry out of the fridge and remove cling film. Use half of the dough, use fingertips to press the dough to cover the base of the tart tin and leave edges higher.
Remove cling film from prepared filling and fill the pastry shell with the filling.
Roll out remaining dough into a thin circle that is big enough to cover the top of the tart and trim any excess.
Trim any excess and then pinch the top and bottom edges together.
Top the surface with lightly toasted pine nuts and press down.
Bake for approximately 45 mins, or until golden. Cool, dust with icing sugar and serve.