The Nua cake is a very soft dessert enriched with custard, very easy to make and it went viral on social media a few years ago; today it is made in many variations, just take inspiration from the original recipe and create your own version. Some time ago I made the Nua cake with apples, for me, an apple lover, even better than the original.
The preparation is very simple but it is important to alternate the addition of liquid and dry ingredients so as not to deflate the mixture; if it becomes too liquid, the cream would sink, ruining the appearance of the cake.
Very soft and light, it is perfect for breakfast and snack. If you want to try other variations, you can replace the custard with pistachio cream, Nutella or chocolate custard.
Try also the other breakfast cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 273.94 (Kcal)
- Carbohydrates 40.85 (g) of which sugars 21.12 (g)
- Proteins 6.32 (g)
- Fat 10.49 (g) of which saturated 3.03 (g)of which unsaturated 6.90 (g)
- Fibers 0.51 (g)
- Sodium 92.09 (mg)
Indicative values for a portion of 100 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
- 1 5/8 cups all-purpose flour
- 1/3 cup potato starch
- 3 eggs (medium)
- 3/4 cup sugar
- 1/3 cup peanut oil (or other oil of your choice)
- 1/3 cup milk
- 1 packet baking powder
- 1 teaspoon vanilla extract
- lemon zest (grated from one natural lemon)
- 1 g salt
- 1 1/4 cups custard (homemade)
- 2 tsp butter
- 2 tsp all-purpose flour
Tools
- 1 Electric whisk
- 1 Scale
- 2 Bowls
- 1 Cake pan springform, 9 inches in diameter
Procedure
The preparation of the Nua cake starts with the cream, I use my classic custard, you need a little more than 1 1/4 cups so you just need to halve the quantity of the ingredients.
If you prefer you can use your recipe, it is important that the cream is firm.
Once ready, transfer it to a dish with cling film touching it and let it cool in the fridge.
In a large bowl, beat the eggs (at room temperature) with the sugar, lemon zest, and vanilla until they are white and foamy, it takes about 7/8 minutes.
In another bowl, sift the flour with the potato starch and baking powder.Incorporate half of the flour mixture into the beaten eggs, add the milk while continuing to mix with the mixer.
Add the remaining flour, then the oil and the salt.Transfer the mixture into a 9-inch springform pan previously buttered and floured. Use a teaspoon to place the custard on the surface.
Bake the cake in a preheated static oven at 350°F for 35/40 minutes. Do the toothpick test to check for doneness.Remove the cake from the oven and let it cool slightly before transferring it to the serving plate.
The Nua cake is ready, let it cool completely, sprinkle with powdered sugar and serve.
Tips
Storage
The Nua cake can be stored at room temperature for 1/2 days in a cake holder.
Since it is filled with custard, it is better to store it in the fridge and warm it up in the microwave before serving or leave it at room temperature 30 minutes before enjoying. In the refrigerator, it keeps for 3/4 days well covered.
***********************
For tips on making the recipes contact me on FACEBOOK and, if you like, follow me on INSTAGRAM.
Send me your photos, I will be happy to publish them on my social networks
