Perfect for breakfast and afternoon snack, the Nua Cake with Lemon Curd is a very simple baked dessert. Inside, we find spoonfuls of lemon cream that, unlike other filled cakes, is added before baking to settle in the middle. As I said, the preparation is very easy, try it with me!

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Difficulty: Very easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

482.75 Kcal

calories per serving

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Energy 482.75 (Kcal)
Carbohydrates 62.92 (g) of which sugars 35.10 (g)
Proteins 10.17 (g)
Fat 22.67 (g) of which saturated 13.82 (g)of which unsaturated 8.66 (g)
Fibers 1.20 (g)
Sodium 160.19 (mg)

Indicative values for a portion of 150 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 1/2 cups All-purpose flour
4 Eggs (medium)
3/4 cup Sugar
1/2 cup Butter
1/3 cup Milk
1 packet Baking powder for desserts
1/2 Vanilla pod (pulp)
1 Lemon zest (grated)
1 pinch Salt
1 Lemon (large and untreated)
1/4 cup Butter
2 Eggs (whole)
1 tbsp Cornstarch
1/2 cup Sugar
1 tsp Powdered sugar

Tools

Food Scale
Pot
Whisk
Spatula
Cake Pan 22 cm
Parchment Paper
Stand Mixer

Steps

Place the grated lemon zest in a pot. Add the sugar, whole eggs, and mix with a whisk. Add the butter in pieces and finally the sifted cornstarch mixed with the lemon juice. Place the pot inside another larger container filled with water and cook the cream in a double boiler, thickening it without letting it boil. The cream should be thick enough that once placed on the surface it doesn’t fall to the bottom of the cake. Pour into a dish and let it cool covered with cling film in contact.
Preheat the oven to 350°F. Pour the whole eggs with the sugar into the stand mixer and whip them until frothy. Add the cooled melted butter, the pulp of half a vanilla pod, the grated lemon zest, and continue to mix using a spatula. Add the sifted flour and baking powder, gently combining and alternating with the milk.
Pour the batter into the cake pan lined with parchment paper, level it, and place spoonfuls of cream slightly spaced apart. The cream will settle in the middle during baking. Bake and cook for about 45-50 minutes. Once cooked, turn off the oven and let it rest for another 5 minutes with the door ajar. Remove from the oven and once cool, sprinkle with powdered sugar.