Friday, July 12 2024

Today I will guide you through the preparation of an exquisite Torta della Nonna, enriched with a creamy ricotta velouté, all embraced by the crunchiness of almonds.

A journey through the genuine flavors of home cooking, where love of tradition is combined with creativity in a dessert that will win palates and hearts.

Get ready to delight your senses and bring to the table an authentic delicacy that will enchant anyone who savors every bite.

Without further ado, let’s get to work to create together the magic of Grandma’s Cake with ricotta and almond cream, an irresistible treat to share with your loved ones.






9 inches round cake pan

For the shortcrust pastry

  •  2 3/8 cups of all purpose flour
  • 3/8 cup of sugar
  • 2 eggs
  • 1/3 cup of butter
  • 1 and 1/2 tsp of baking powder
  • a pinch of salt
  • 1 tsp of vanilla extract


For the Ricotta & Almonds Cream

  • 2 cups of ricotta cheese
  • 5 tsp of granulated sugar
  • 1/2 cup of almond flour
  • 1 egg
  • 1/2 tsp of almond extract
  • 1 lemon (only grated zest)
  • slivered almonds to taste
  • granulated sugar to taste
  • powdered sugar to taste





Begin by pouring flour onto a surface.

Add 3/8 cup of sugar.


Make a hole in the center and add 2 eggs and butter.

Add the baking powder.

Add the vanilla extract and a pinch of salt.


Knead quickly until mixture is smooth with spherical firmness.


Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.


In a large bowl we put the ricotta cheese, 5 teaspoons of sugar, 1 egg, almond flour, grated zest of one lemon, and almond extract.


With the blender we will get a soft and velvety cream.


We take back the dough that we had left to rest in the refrigerator.

We divide the dough in half, obtaining two balls of dough.

We take the first ball and place it on a sheet of floured baking paper.

Using a rolling pin, we crush the dough until it is the optimal size for our round cake pan (9 inches).


Place the first layer of dough (along with the baking paper) in the cake pan.

We squish the edges so that the dough can hold the filling.

We add the ricotta and almond cream and level off, helping with a spatula.


We repeat the operation by flattening the other ball of dough and place it on the cake pan by matching the edges.

We trim the excess pastry from the edges.


We top with the slivered almonds.

We sprinkle with sugar.


We bake for about 30 minutes at 350 F (static oven) or 340 F (fan oven).



When the baking time has elapsed, remove the cake from the cake pan and place it on a plate, dusting with powdered sugar.













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  1. This recipe sounds absolutely delicious! The combination of shortbread and ricotta almond cream is mouth-watering. Can’t wait to try it!

    ~ Vika

  2. This tart is absolutely delicious and easy to make. We’re going to add a layer of lemon curd before adding the filling next time. And I’m going to use a mixer and dough hook instead of kneading it by hand. But this definitely a keeper!!!

  3. There is a discrepancy in the recipe with the sugar in the cream. Says 5tsp in ingredients and 5 tbsp in directions. I’ve already started and too late to wait for a response this time. Please respond with correct measurement. Thank you

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