This Nua cake with Nutella and amaretti is my variation of the classic cream-filled Nua that you surely remember because it was a craze a few years ago. I wanted to try making it with amaretti and Nutella because I love the combination of these ingredients. The result was a soft and delicious pantry cake, ideal for breakfast and snack time. My kids only complained about the amount of cream I used, which they thought was too little. For me, it was perfect, so I recommend adjusting the amount to your personal taste. In any case, they devoured it down to the last crumb.
Other Nutella desserts you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Nua Cake with Nutella
- 2 cups all-purpose flour
- 1 cup amaretti
- 4 eggs (medium)
- 3/4 cup sugar
- 3 1/3 tbsp vegetable oil
- 1/3 cup milk
- 1 packet vanillin
- 1 packet baking powder
- A few small amaretti
- Nutella
- powdered sugar
Tools
- 1 Tray
- 1 Bowl
- Electric whisk
- 1 Spatula
- 1 Sieve fine mesh
- 1 Cake pan 9.5 inches in diameter
Preparation of the Nua Cake with Nutella
On a tray covered with baking paper, make balls and discs with the Nutella, then place them in the freezer for a couple of hours or until perfectly solidified. I put them in the day before. As I mentioned in my introduction, adjust the amount of cream according to your personal taste.
Mix the flour with the baking powder and vanillin.
Crumble the amaretti without turning them into flour: I used a meat tenderizer, but a rolling pin or a glass works just as well.
In a large bowl, beat the sugar with the eggs using an electric whisk until the mixture is light and fluffy.
Then, add the oil and milk and whisk again. I added these ingredients slowly with the whisk running.
At this point, start gradually adding the sifted flour using a fine mesh sieve and incorporate it into the mixture with a spatula.
Finally, mix in the previously crumbled amaretti into the batter.
Pour the batter into a 9.5-inch (24 cm) diameter cake pan lined with baking paper.
Place the Nutella discs and balls on top of the batter, just taken out of the freezer: the balls will sink during baking while the discs, being lighter, will stay on the surface. Scatter some small amaretti here and there. If you don’t have them, add some amaretto crumbs.
Bake the Nua cake with Nutella and amaretti in a preheated static oven at 340°F (170°C) for about 35 minutes, covering it for the last 10 minutes if the surface browns too much.
Remove from the oven and let it cool completely before removing it from the pan and transferring it to a serving plate. Dust it with some powdered sugar. Enjoy! Paola
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