Torta Della Nonna (Grandma's Cake)

READY IN: 1hr 10mins
Recipe by dev_carlsen


Top Review by Jonathan_Creek

Really good recipe. The pastry turns out perfect. I substituted an orange for a lemon as I prefer the flavour combination. Four stars not five because the cooking temperature was a little high and the eggs scrambled towards the edges of the torte. Otherwise it was lovely. Next time I would cook at 160°c. This is Mario Batali's recipe.

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F.
  2. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
  3. Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
  4. To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

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