GRANDMA’S PISTACHIO MAGIC CAKE (TORTA DELLA NONNA AL PISTACCHIO)

Among the most traditional and good cakes despite their simplicity, we cannot forget the CLASSIC GRANDMA’S CAKE.

So I thought of taking a much-loved cake and combining it with pistachio.

Thus was born the PISTACHO GRANDMOTHER’S CAKE, the same basic dough as the classic version but filled with the mouth-watering PISTACHO PASTRY CREAM!

Try it too, you will amaze everyone when you cut it, showing off a new version with a delicate but mouthwatering flavor!

Why You’ll Love This Recipe

• Unique Flavor: Combines the comforting texture of shortcrust pastry with the rich, nutty flavor of pistachio cream.
• Elegant Presentation: Decorated with pistachio granules for a sophisticated touch.
• Versatile Dessert: Perfect for special occasions or as a delightful everyday indulgence.

Cooking Time

• Preparation Time: 40 minutes
• Resting Time: 2–3 hours (for the shortcrust dough)
• Cooking Time: 40 minutes
• Total Time: Approximately 4 hours 20 minutes
• Servings: 6

Ingredients

For the Shortcrust Pastry Base:

• 2 cups all-purpose flour
• 7 tbsp (about 100 g) butter
• ⅓ cup sugar
• 2 egg yolks
• 1 whole egg
• ¼ tsp baking powder (about 4 g)
• A pinch of salt

For the Custard Filling:

• 2 cups milk
• ½ cup sugar
• 5 egg yolks
• 2 tbsp cornstarch
• 2 tbsp rice flour
• ¾ cup (180 g) pistachio cream
• A pinch of salt

For Decoration:

• Pistachio granules, as needed

Step-by-Step Method

1. Prepare the Shortcrust Pastry

1. On a work surface, combine all the shortcrust pastry ingredients. Knead until the dough is firm and smooth.
2. Shape into a thin rectangular loaf, wrap in plastic wrap, and refrigerate for at least 2–3 hours.

2. Make the Pistachio Custard Filling

1. Heat the milk in a saucepan with a pinch of salt until it just boils.
2. In a separate bowl, whisk together the egg yolks and sugar until combined.
3. Add the cornstarch and rice flour to the yolk mixture, mixing until smooth.
4. Gradually pour the boiling milk into the yolk mixture, whisking constantly to combine.
5. Return the mixture to a clean pot and heat over medium, stirring constantly, until it thickens into a smooth custard (about 1–2 minutes).
6. Remove from heat, add the pistachio cream, and whisk until fully incorporated.
7. Pour the custard into a dish, cover with clingfilm pressed directly onto the surface, and let it cool.

3. Assemble the Cake

1. Preheat the oven to 350°F (175°C). Butter and flour an 8–9 inch tart pan.
2. Knead the chilled shortcrust pastry briefly to make it pliable. Roll out about 12 oz of dough into a disk about 0.12–0.16 inches thick.
3. Line the prepared tart pan with the dough, trimming any excess. Prick the base with a fork.
4. Pour the cooled pistachio custard into the pastry-lined pan, spreading it evenly.

4. Top the Cake

1. Roll out the remaining shortcrust pastry into a disk slightly larger than the pan.
2. Wet the edges of the base with water, then cover with the top pastry layer. Seal the edges by pressing with your fingers and trim any excess dough.
3. Brush the surface with water and sprinkle with pistachio granules for decoration.

5. Bake

1. Bake on the lower rack of a static oven at 350°F for about 40 minutes, or until the pastry is golden brown.
2. Remove from the oven and let the cake cool completely before slicing and serving.

Tips

• Rest the Dough: Chilling the shortcrust pastry ensures a flaky and tender texture.
• Custard Consistency: Stir constantly while cooking the custard to avoid lumps and ensure smoothness.
• Storage: Store in the refrigerator for up to 3 days; serve chilled or at room temperature.

Nutritional Information (Per Serving)

Buon Appetito! Indulge in the delectable flavors of Pistachio Grandma’s Cake, a dessert that beautifully combines tradition and creativity for a truly unforgettable experience.

Grandma’S Pistachio Magic Cake Recipe

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Servings 6

Ingredients

  

For the shortcrust pastry base:

• 2 cups of all purpose flour
• 7 tablespoons about 100 g of butter
• ⅓ cup of sugar
• 2 egg yolks
• 1 whole egg
• ¼ teaspoon baking powder about 4 g
• a pinch of salt

For the custard filling:

• 2 cups of milk
• ½ cup of sugar
• 5 egg yolks
• 2 tablespoons of cornstarch also called cornflour
• 2 tablespoons of rice flour
• ¾ cup 180 g of pistachio cream
• a pinch of salt

For the decoration:

• as needed pistachio granules

Instructions

 

FOR THE SHORT PASTRY:

• On a work surface, knead together all the shortcrust pastry ingredients until the dough is firm and smooth.
• Form a thin, rectangular loaf and wrap it in plastic wrap. Let it rest in the refrigerator for at least 2-3 hours.

FOR THE CREAM:

• Dedicate yourself to preparing the cream by starting by boiling the milk in a saucepan, with a pinch of salt inside.
• In a bowl, mix the egg yolks with the sugar and beat with a hand whisk for a minute.
• Add the cornstarch and rice starch and mix until incorporated into the mixture.
• When the milk has reached a boil, pour it into the bowl along with the yolks, sugar and starches previously mixed.
• Mix everything until the boiling milk melts the various ingredients, forming a smooth and homogeneous mixture.
• Return the mixture while still hot to a new clean fairly large pot with a heavy bottom and place on the stove over medium heat.
• Keeping the cream stirred constantly, bring to a boil for 1-2 minutes until it has reached a thick, velvety consistency.
• Remove the cream pot from the stove, add the pistachio custard spread inside and stir with a whisk until smooth.
• Pour the cream into an ovenproof dish, cover with clingfilm and allow to cool/dry.

FOR ASSEMBLY:

• After the shortcrust pastry has rested for the necessary time in the refrigerator, knead it for a few seconds between your hands to make it elastic again and start rolling out about 12 oz for the base to a disk about 0.12-0.16 inches thick.
• With the newly rolled out dough, line a tart pan (so with a low rim) with a diameter of about 8-9 inches, previously buttered and floured.
• Combine the leftover shortcrust pastry scraps from the base with the remaining dough.
• Make the edge about 0.98-1.18 inches high, so like about the height of the cake pan.
• Prick the bottom with a fork.
• Take the previously prepared pistachio cream and, although it will still be warm, pour it into the shortcrust base and spread it evenly.
• Roll out the remaining shortcrust pastry until you get a disk always 3-4 mm thick, slightly larger than the cake pan.
• Wet the shortbread edge with water, lay the second layer of shortbread on top and use your fingers to press down on the edges to seal and remove excess dough.
• Brush the surface with water and adhere pistachio granules.
• Bake in a static oven at 350 F for about 40 minutes, on the first shelf down.
• Remove from oven and allow to cool completely before serving.