The Most Loved Cake in Italy

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Absolutely! Here’s a beautifully expanded version of the beloved Italian cake recipe you’re referring to—often called Torta della Nonna (Grandmother’s Cake) or simply an Italian shortcrust jam tart (Crostata di Marmellata), depending on the filling. It’s a simple yet irresistible treat Italians truly adore, and once you try it, you’ll understand why it’s a weekly staple in many homes!

The Most Loved Cake in Italy: Italian Shortcrust Tart (Crostata di Marmellata)

Introduction

In Italy, few desserts hold as much nostalgic value as this buttery, tender tart filled with jam. Found in nearly every bakery and nonna’s kitchen, the Crostata is a humble yet cherished treat enjoyed at breakfast, with coffee, or as a sweet end to a meal. It’s crisp yet tender, rich yet light, and always comforting. Whether filled with apricot, berry, or fig preserves, it’s the simplicity and balance of flavors that make it unforgettable.

Ingredients

For the Dough (Pasta Frolla):

  • 1 large egg
  • Zest of 1 lemon (preferably organic)
  • 125 g (1/2 cup) granulated sugar
  • 310 g (2 1/2 cups) all-purpose flour
  • 5 g (1 teaspoon) baking powder
  • 140 g (5 oz) unsalted butter, softened
  • 1/2 teaspoon salt (optional, but enhances flavor)

Optional Filling Ideas:

  • 250–300 g (1 to 1 1/4 cups) of your favorite fruit jam or preserves (apricot, raspberry, or cherry are popular choices)
  • A sprinkle of powdered sugar for garnish after baking

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, whisk the egg and sugar until slightly frothy.
  2. Add the lemon zest and softened butter. Mix until smooth and creamy.
  3. In a separate bowl, sift together the flour, baking powder, and salt.
  4. Gradually incorporate the dry ingredients into the wet, mixing with a spoon or hands until a soft dough forms. It should be pliable but not sticky.
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator.

Step 2: Assemble the Cake

  1. Preheat your oven to 180°C (350°F).
  2. Remove dough from the fridge and divide it into two parts—one slightly larger than the other.
  3. Roll out the larger portion on a lightly floured surface to fit a 9-inch (23 cm) tart pan.
  4. Press the dough into the pan and trim the edges.
  5. Spread an even layer of jam over the base.
  6. Roll out the remaining dough and cut into strips to form a lattice over the jam (or cover with a full top and poke holes with a fork).
  7. Bake for 30–35 minutes or until golden brown and slightly firm to the touch.

Step 3: Cool and Serve

  1. Let cool completely in the pan.
  2. Dust with powdered sugar just before serving, if desired.

History

This cake is rooted in Pasta Frolla, a classic Italian shortcrust pastry, which dates back to Renaissance Italy. Originally prepared in noble kitchens and monasteries, it evolved into a staple of home baking. Today, crostate are found in every region, reflecting local jams, fruits, and family traditions.

Benefits

  • Simple Ingredients: No preservatives, just pantry staples.
  • Versatile: Use any jam, fruit, or even Nutella for the filling.
  • Make-Ahead Friendly: Tastes even better the next day.
  • Kid-Approved: Sweet, not too sugary, with a cookie-like crust.

Formation and Structure

The crust is slightly crumbly yet holds firm, thanks to the balance of butter and flour. The filling bakes into the pastry, creating a cohesive, sliceable tart. The lemon zest brightens the dough, and the jam adds moisture and richness.

Nutrition (Approximate per slice, based on 10 slices)

  • Calories: 260
  • Fat: 11 g
  • Carbohydrates: 37 g
  • Sugars: 17 g
  • Protein: 3 g
  • Fiber: 1 g

Conclusion

This Italian favorite is more than just a cake—it’s a tradition. Once you make it, you’ll see how it wins hearts. Whether shared with family over Sunday lunch or offered with espresso to a guest, this cake creates instant comfort.

Lovers of This Cake Say:

  • “It reminds me of my nonna’s kitchen.”
  • “So simple, but it tastes like home.”
  • “I make it every week—my kids fight over the last slice!”

Would you like a chocolate version or one with ricotta filling next? Or a printable version with photos and step-by-step visuals?

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