The Pistachio Nua Cake is a soft and delicious dessert perfect for breakfast or everyday snacks. A very popular dessert on the web that, in a few simple steps, offers an incredibly soft treat. The peculiarity of this cake is the filling before baking in the oven. Typically, custard is added to the batter immediately after pouring it into the mold. Today, I present my version, the one with pistachio cream. An even more delicious version than the one usually made with custard. Alternatively, you can make the Nua cake by adding hazelnut spread or jam.
In short, a truly irresistible dessert that was literally snatched up at my house, and I am sure it will win you over too! A very simple recipe, quick to make, and customizable according to your preferences. Now, follow me into the kitchen because the pistachio cream Nua cake will be ready in a click!
If you are interested in other desserts, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 680.36 (Kcal)
- Carbohydrates 82.63 (g) of which sugars 49.55 (g)
- Proteins 17.53 (g)
- Fat 32.69 (g) of which saturated 2.75 (g)of which unsaturated 9.78 (g)
- Fibers 3.57 (g)
- Sodium 40.03 (mg)
Indicative values for a portion of 153 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 180 g sugar
- 180 g all-purpose flour
- 3 tbsps milk
- 3 tbsps vegetable oil
- 1 tsp baking powder
- 1/2 cup pistachio cream
Tools
- Mixer
- Cake Pan Springform 8 inches
- Parchment Paper
Steps
First, beat the eggs with the sugar using an electric mixer until they become light and fluffy. Then, while still beating, add the oil, flour, baking powder, and finally the milk, until you get a smooth, lump-free batter.
Next, line a 8-inch springform pan with parchment paper and pour in the previously obtained batter. Then distribute the pistachio cream in dollops and bake at 350°F for 40 minutes in static mode. Of course, the cooking times are indicative and vary based on the type of oven you have. To check if it’s done, insert a toothpick into the cake. If it comes out dry, you can take it out of the oven. Otherwise, continue baking for the necessary time.
After the baking time, remove the cake from the oven and let it cool before removing from the pan and slicing.
Variations and Tips
The pistachio Nua cake can be stored in a cool, dry place for three to four days. Instead of pistachio cream, you can use custard, hazelnut spread, or jam.
