Recipes made in Italy by Italians in Italian. Translated for You with Love
Custard
Lemon
Pine nuts
Powdered sugar
A special cake prepared for a special occasion, Grandparents' Day , celebrated every year on October 2nd. Grandma's cake has been revisited for us by Alessia Lupo , who, together with her mother Maria Paola, created a gluten-free and lactose-free dessert. Delicious for everyone, it is dedicated to those who, as Alessia reminds us, "managed to make our childhood sweet and unforgettable." Gluten-free and lactose-free shortcrust pastry and custard recreate the magic of a simple sweetness, a source of pampering and goodness. Hints of lemon , pine nuts , and powdered sugar make this dessert unforgettable.
Other gluten-free desserts
Banana bread with rice and buckwheat flour is a delicious breakfast treat that's also lactose-free and vegan; for cocoa lovers, coffee brownies made with almond milk are a great addition to a children's birthday party. Grain-free granola made with oats and dried fruit is a must-have for everyone.
October 2025
Recipe, photos, and video by Alessia Lupo (and her mother Maria Paola)
To make the cream , heat the milk with the seeds from half a vanilla pod and a piece of lemon zest until just below boiling. In a bowl, whisk together 140g of granulated sugar , the egg yolks , and the cornstarch . Pour in some of the hot milk and whisk. Add this mixture to the remaining milk in the saucepan and return it to the heat. Cook over low heat, whisking constantly to prevent lumps. The cream is ready when it is smooth, creamy, glossy, and homogeneous. Remove the saucepan from the heat and transfer the cream to a bowl. Let it cool. Then, cover with plastic wrap and refrigerate until ready to use.
Prepare the shortcrust pastry . Mix the butter with the remaining granulated sugar , the seeds from the remaining vanilla pod, a little grated lemon zest , and a pinch of salt . Add the eggs and, once the mixture is completely combined, add the flour and mix.
Once the crust has been slightly baked , fill it with the custard and cover it with the second pastry disc. Seal the edges well, brush the surface with milk , and decorate with pine nuts. Bake in a preheated oven at 170°C (340°F) for 40-50 minutes, until golden brown. Remove from the oven and decorate with powdered sugar . Torta della nonna can be kept in the refrigerator for 2 days.
