Nonna’s Orange Custard Cake

A Delicious Variation of Nonna’s Classic Cake with an Orange Twist

Nonna’s Cake with Orange Cream is a delightful variation on the classic Torta della Nonna, made even more special with a refreshing orange custard cream and a zesty orange shortcrust pastry.

This creamy and crumbly dessert is topped with pine nuts and a dusting of powdered sugar—a truly irresistible treat for any occasion!

Perfect for family gatherings or as a sweet ending to a meal, this cake brings all the best flavors together in one delicious slice. 🍊

Why Nonna Loves This Recipe

Nonna loves this cake because it’s simple to prepare, budget-friendly, and the combination of orange zest and creamy custard makes it both aromatic and indulgent.

The buttery shortcrust pastry combined with the velvety orange cream creates the perfect texture and flavor balance.

It’s a beautiful dessert that reminds us of family meals and the love that goes into every bite. 💖🍽️

Cooking Time

• Preparation Time: 30 minutes

• Cooking Time: 40 minutes

• Resting Time: 30 minutes (for chilling the dough)

• Total Time: 1 hour 40 minutes

• Servings: 6

• Difficulty: Low

• Cost: Economical

Ingredients

For the Orange Shortcrust Pastry:

• 3 ½ cups all-purpose flour

• 1 egg

• ¾ cup butter (softened)

• ½ cup sugar

• Zest of 1 orange

For the Orange Custard Cream:

• 2 cups milk

• 1 orange (juice and zest)

• ¾ cup sugar

• ¼ cup cornstarch (cornflour)

• 4 egg yolks

To Decorate:

• ⅓ cup pine nuts

• Icing sugar (for dusting)

Method

Prepare the Orange Custard Cream:

1. Heat the Milk:
   Pour the milk into a saucepan and heat it over very low heat.

2. Whisk the Eggs:
   In a bowl, whisk together the egg yolks and sugar until frothy.

3. Add Cornstarch and Orange Flavors:
   Add the cornstarch, and continue whisking. Then, add the orange juice and orange zest to the egg mixture.

4. Combine with Milk:
   Slowly pour the egg mixture into the hot milk, stirring constantly.

5. Cook the Cream:
   Continue cooking over low heat for about 10 minutes, stirring, until the cream thickens. Remove from the heat and let it cool. Once cooled, cover it with plastic wrap to avoid a skin forming.

Prepare the Orange Shortcrust Pastry:

6. Mix the Pastry:
   In a bowl, cream together the butter and sugar. Add the egg and mix until smooth.

7. Add Flour and Zest:
   Gradually add the flour and orange zest. Knead into a smooth dough.

8. Chill the Dough:
   Wrap the dough in cling film and refrigerate for at least 30 minutes.

Assemble the Cake:

9. Preheat Oven:
   Preheat the oven to 350°F (175°C).

10. Roll the Pastry:
    Divide the dough into two parts. Roll out one part and fit it into the bottom of a buttered cake pan. Prick the dough with a fork.

11. Fill with Custard:
    Pour the cooled orange custard cream into the pan and smooth it out evenly.

12. Top with Second Pastry Layer:
    Roll out the second piece of dough and cover the custard. Seal the edges well.

13. Add Pine Nuts:
    Sprinkle pine nuts over the top.

14. Bake:
    Bake for about 40 minutes or until golden brown.

Serve:

15. Cool and Decorate:
    Let the cake cool completely before removing it from the pan. Once cooled, dust with icing sugar.

Tips and Variations

• For a richer cream: You can replace half of the milk with heavy cream to make the custard even more indulgent.

• Other fruit options: If you like, you can experiment with other citrus fruits like lemon or mandarin.

• Make it gluten-free: Swap the all-purpose flour with a gluten-free flour blend.

Nutritional Facts (Per Serving)

Nonna's Custard Orange Cake

This creamy and crumbly dessert is topped with pine nuts and a dusting of powdered sugar—a truly irresistible treat for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 6

Notes

Ingredients

For the Orange Shortcrust Pastry:

• 3 ½ cups all-purpose flour
• 1 egg
• ¾ cup butter (softened)
• ½ cup sugar
• Zest of 1 orange

For the Orange Custard Cream:

• 2 cups milk
• 1 orange (juice and zest)
• ¾ cup sugar
• ¼ cup cornstarch (cornflour)
• 4 egg yolks

To Decorate:

• ⅓ cup pine nuts
• Icing sugar (for dusting)

---

Method

Prepare the Orange Custard Cream:

1. Heat the Milk:
   Pour the milk into a saucepan and heat it over very low heat.
2. Whisk the Eggs:
   In a bowl, whisk together the egg yolks and sugar until frothy.
3. Add Cornstarch and Orange Flavors:
   Add the cornstarch, and continue whisking. Then, add the orange juice and orange zest to the egg mixture.
4. Combine with Milk:
   Slowly pour the egg mixture into the hot milk, stirring constantly.
5. Cook the Cream:
   Continue cooking over low heat for about 10 minutes, stirring, until the cream thickens. Remove from the heat and let it cool. Once cooled, cover it with plastic wrap to avoid a skin forming.

Prepare the Orange Shortcrust Pastry:

6. Mix the Pastry:
   In a bowl, cream together the butter and sugar. Add the egg and mix until smooth.
7. Add Flour and Zest:
   Gradually add the flour and orange zest. Knead into a smooth dough.
8. Chill the Dough:
   Wrap the dough in cling film and refrigerate for at least 30 minutes.

Assemble the Cake:

9. Preheat Oven:
   Preheat the oven to 350°F (175°C).
10. Roll the Pastry:
    Divide the dough into two parts. Roll out one part and fit it into the bottom of a buttered cake pan. Prick the dough with a fork.
11. Fill with Custard:
    Pour the cooled orange custard cream into the pan and smooth it out evenly.
12. Top with Second Pastry Layer:
    Roll out the second piece of dough and cover the custard. Seal the edges well.
13. Add Pine Nuts:
    Sprinkle pine nuts over the top.
14. Bake:
    Bake for about 40 minutes or until golden brown.

Serve:

15. Cool and Decorate:
    Let the cake cool completely before removing it from the pan. Once cooled, dust with icing sugar.

Keyword custard cake, nonna's cake, orange custard cake,

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