The Nua cake is a dessert popularized through social media and cooking shows.
A simple dessert without too many frills, characterized by a soft texture with custard, at the end of cooking it seems as if the sun is shining on top.
Simply dust the cake with powdered sugar, and it will become even more beautiful.
A dessert with simple ingredients that leaves you amazed to have created a spectacle with little, and you’ll see how satisfied your guests or family will be.
It is not a dessert that needs rising time, but one with baking powder, which are often the most convenient to make for last-minute guests.
What are you waiting for? Follow the recipe and make it yourself, you’ll see that you’ll make it often after the first try.
If you make this or any of my other recipes, send me the photos, and I will publish them on my page with your name.
About 525 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Nua Cake
- 3 eggs (medium)
- 3/4 cup sugar
- 1/2 cup sunflower oil
- grated zest of 1 orange
- 1 pinch salt
- 1/3 cup whole milk
- 2 tsp baking powder
- 2 1/3 cups all-purpose flour
- 2 egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 1/3 cup cornstarch
- grated zest of 1 orange
- 1 tbsp powdered sugar
Tools
- 1 Silicone cake pan silicone cake pan
Preparation of the Nua Cake
In a saucepan, place the egg yolks, sugar, milk, and cornstarch, beat with a whisk and add the previously washed orange zest.
Cook the cream over low heat, stirring constantly, being careful not to form lumps.
When it becomes dense, remove the orange zest, stir with a whisk for safety, so you have a perfectly mixed cream, and transfer the cream to a heat-resistant container.
Cover with plastic wrap in contact with the cream and refrigerate for 2 hours. If you’re in a hurry, put it in the freezer for 20 minutes and then in the fridge until it’s time to assemble the cake.
In the mixer, place the eggs, sugar, and a pinch of salt, and work at high speed until you get a nice frothy mixture.
Then add the oil, milk, and grated orange zest and work at low speed.
Finally, add the flour a little at a time, working always at low speed, until it is all incorporated and you get a well-mixed batter.
Grease and flour a 9.5-inch diameter cake pan, or like me, use a silicone mold and pour the batter into it.
Take the cream from the fridge and stir it a little, then distribute it over the surface of the cake by spoonfuls.
Bake in a preheated fan oven at 320°F for 45 minutes, or at 340°F for 40 minutes, checking the cooking.
Remove the cake from the oven and let it cool a little before unmolding and placing it on a serving plate.
Once completely cooled, sprinkle it with powdered sugar and serve.
