lunes, 10 de marzo de 2014


In Sicily and Italy, they call this cake "Torta della nonna". I suppose in English speaking countries this would be called "Grandma´s cake", but the first time I ate this, it reminded me to our Panchineta, which is a typical dessert in the basque country, with a pastry base and filled with custard.  Torta is decorated with pine nuts while we add almonds inside and outside, but it tastes almost the same and let me tell you something, I go crazy for anything with custard. I can´t help it.


200gr flour plus some more to dust
2/3 tbsp baking powder
75gr butter, chilled and cut in cubes
75gr caster sugar
Finely grated zest of 1/2 lemon
1tsp vanilla extract
1 egg

350ml milk
Finely grated zest of 1/2 lemon
2 eggs
100gr caster sugar
1tsp vanilla extract
25gr plain flour

25gr pine nuts
Icing sugar

Start by making the pastry. Put all the pastry iingredients into a food processor and pulse until the mixture comes together. If you don´t have a processor, mix together the flour and baking powder, then rub in the butter with your fingers. Next, stir in the sugar and zest, then mix in the vanilla and whole egg. Wrap and chill for 30 minutes.

Next, make the filling. Heat the milk and lemon zest until nearly boiling (there should be bubbles around the inside edge of the pan).

Meanwhile, put the two eggs, caster sugar, vanilla extract into a medium heatproof bowl. Whisk together to combine. 

Gradually whisk in the hot milk mixture, then scrape contents back into the empty pan.

Return pan to the heat and cook, whisking constantly, until the mixture is thick (it will need to boil before it thickens). Take off heat and leave to cool completely.

Preheat oven to 180º. Lightly flour a work surface and roll out two-thirds of the pastry and use to line a round tin. 

Spoon the filling into the pastry base and spread to level. Next, roll out the remaining pastry. Lay on top of the filling and press edges lightly to seal. Sprinkle over the pinenuts and pres them down gently.

Bake for 35 minutes until nicely golden. Leave to cool for 10 minutes in tin, then remove it and leave it to cool completely on a wire rack.

To serve, dust the cake with icing sugar.


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