This Nua cake recipe took the web and the tables of Italy by storm a few years ago and it’s a must-have in the dessert section of a respectable food blogger.
That’s why I finally decided (after seeing it everywhere!!) to try it using leftovers from another recipe of custard.
In fact, what makes the Nua cake truly unique and special is the very custard, which in this recipe is incorporated into the batter before baking, slightly sinking and creating islands of smoothness and delicate flavor within a soft base batter.
The result? An irresistibly delicious cake, perfect for breakfast, a snack, or as the grand finale of a meal.
And anyway, if you’re wondering why this cake is called that, don’t worry, I haven’t figured it out either😅.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 ½ cups all-purpose flour
- 3 eggs
- cup sugar
- cup milk
- cup vegetable oil
- 1 packet baking powder
- 1 packet vanillin
- 1 pinch salt
- custard
Tools
- 1 Bowl
- 1 Mixer electric
- 1 Spatula silicone
- 1 Springform Pan 9-10 inch diameter
- 1 Spoon
Steps
To make the Nua cake, the first thing to do is prepare the custard in advance (HERE) which needs time to cool. My advice is to prepare the custard the night before.
For the base batter, collect the cracked eggs and sugar in a bowl and beat with an electric mixer until the mixture is light and frothy.
With the mixer still running, pour in the oil and then the milk in a stream.
When the liquids are completely mixed, add the sifted flour, vanillin, and baking powder into the bowl. Continue mixing until the powders are fully absorbed, obtaining a smooth and homogeneous mixture.
Pour the batter into a springform pan lined with parchment paper (both base and sides) or greased and floured.
At this point, take the custard, quickly work it with a whisk, then scoop it up with a tablespoon and let it fall in several spots within the batter.
Storage
The Nua cake keeps for 1 day at room temperature under a glass dome, then transfer it, still covered, to the fridge and consume within the 3rd day.
