Torta della Nonna

Torta della Nonna

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Torta della Nonna, or Grandma’s cake, is a fabulous Italian creation with raspberry jam and grated lemon zest.

Pie crust dough

Ingredients

Quantity Ingredient
1 organic lemon
150g butter, at room temperature
2 egg yolks
70g caster sugar
180g plain flour

Filling

Quantity Ingredient
200g raspberry jam
350g ricotta cheese or thick greek yoghurt
80g caster sugar
2 medium eggs
50g pine nuts

Method

  1. Scrub the lemon in warm water and dry well. Finely grate the yellow lemon peel.
  2. For the dough, stir together the soft butter with the egg yolks, then add the sugar, flour and half of the lemon zest (reserve the rest for the filling). Use a floured thumb to press the dough into 6-8 individual pie tins, or one large fluted 22-24 cm pie tin. Prick the dough with a fork and chill for at least 30 minutes.
  3. Meanwhile, preheat the oven to 175°C. After refrigerating, prebake the pie shell or shells for 12-15 minutes. Allow to cool.
  4. Gently spread out a fairly thin layer of jam in the pie shell/s.
  5. In a bowl, combine the ricotta or yoghurt with the sugar, eggs and the rest of the lemon zest. Distribute the mixture on top of the jam and sprinkle with the pine nuts. Bake the small pies for about 25 minutes, and the one large pie for 35 minutes, or until lightly golden. Serve completely cooled.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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