In the heart of Tuscany, where rolling hills cradle ancient vineyards and olive groves, tradition runs as deep as the roots of the venerable cypress trees. Among the myriad of recipes that adorn the rustic wooden tables of Tuscan kitchens, none warms the heart quite like the renowned Tuscan Grandpa Cake, or “Torta della Nonna.” This cake, steeped in history and love, captures the essence of family gatherings, sunny afternoons, and the sweet notes of nostalgia.
Ingredients
For the Pastry:
2 ½ cups allpurpose flour
1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon baking powder
A pinch of salt
For the Ricotta Filling:
2 cups ricotta cheese (preferably fresh)
1 cup powdered sugar
1 teaspoon vanilla extract
Zest of one lemon
Zest of one orange
2 large egg yolks
For the Topping:
Powdered sugar, for dusting
Pine nuts or slivers of almonds (optional)
StepbyStep Instructions
1. Crafting the Perfect Pastry
Begin your culinary journey by creating the luscious pastry that forms the base of your Tuscan Grandpa Cake. In a large mixing bowl, blend the softened butter and granulated sugar together until the mixture becomes airy and pale. This should take around 3 to 5 minutes with a hand mixer.
2. Introducing the Eggs
Add the large egg and the two egg yolks to the buttersugar blend, along with the vanilla extract. Beat until the mixture reaches a creamy consistency, imparting a sense of warmth and sweetness reminiscent of sunny Tuscan days.
3. The Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually sift this dry mixture into the batter, folding gently until it transforms into a soft, malleable dough. Avoid overmixing; you want to maintain the tender texture that characterizes a true Tuscan cake.
4. Chilling the Dough
Wrap the dough in plastic wrap and refrigerate for at least one hour. This crucial step allows the flavors to meld beautifully, while also ensuring the pastry holds its shape during baking.
5. Preparing the Creamy Filling
As the dough chills, turn your attention to the delightful ricotta filling that embodies the spirit of the Tuscan tradition. In a mixing bowl, blend the ricotta cheese with powdered sugar, vanilla, lemon zest, and orange zest. Mix in the egg yolks until the filling is smooth and velvety, reminiscent of the plush hills that define the Tuscan landscape.
6. Assembling the Cake
Preheat your oven to 350°F (175°C). Once the dough has set, remove it from the refrigerator and divide it into two portions—one slightly larger than the other. Roll out the larger portion on a floured surface to create a circular base, pressing it into a greased pie dish.
7. Filling the Base
Pour the luscious ricotta filling into the prepared pastry shell, spreading it evenly and ensuring every bite will be infused with that creamy goodness.
8. Topping the Cake
Roll out the second portion of dough, creating a thin layer to place over the filling. Optionally, you can cut the dough into decorative strips and create a lattice for an elegant touch. Pinch the edges to seal and create a delightful crust.
9. Baking to Perfection
With your masterpiece assembled, place the cake in the preheated oven. Bake for approximately 35 to 40 minutes, or until the crust is golden brown, filling the air with enticing aromas that transport you straight to Tuscan kitchens.
10. The Finishing Touch
Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for a few minutes. Gently transfer it to a wire rack. Once cooled, dust the top generously with powdered sugar and, if desired, sprinkle pine nuts or almond slivers for a touch of elegance.
Picture the joy on your loved ones’ faces as you serve this classic Tuscan Grandpa Cake, accompanied by a steaming cup of espresso or a sweet dessert wine. Each slice tells a story, a testament to the enduring love that binds families together in the idyllic Tuscan countryside. Indulge in the flavors of tradition, and let this cake become a cherished part of your own culinary legacy.