'Nua' cake

There are some recipes that, inexplicably, never appear in cookbooks, but are simply born within the walls of one's home and are passed down from mother to daughter. With this cake something along these lines seems to have happened: its fame has spread widely thanks to the Internet, and today has finally arrived at our doorstep. So we decided to make it and let you all try some. It's a soft and light sponge cake, with a delicate pastry cream inside.




  • egg yolks 1 unit
  • milk 300 millilitres
  • sugar 75 grams
  • Flour 40 grams
  • liquor A tablespoon of limoncello
60 minutes Total time
45 minutes Active time
Serves 8 persons
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Begin by making the pastry cream: put the milk on the stove to heat, beat the egg yolks with the sugar, then add the sifted flour. Remove the milk from the heat, stir in the egg mixture, return the pan to the heat and stir until you get the desired density. Finally, the flavour the pastry cream with a tablespoon of limoncello. Cover the pastry cream with cling film, then turn to making the cake mixture. Beat the eggs with the sugar until the mixture becomes foamy. Add the sifted flours, lemon zest and baking powder. If necessary, add a tablespoon of milk to achieve the desired consistency. Pour the mixture into a buttered and floured loose-bottomed cake tin. Take the custard and add a spoonful at a time to the cake mixture. Bake the cake in a pre-heated oven at 170°C for 45 minutes. Serve with powdered sugar.

We have chosen to flavour the pastry cream for this cake with limoncello, but feel free to use lemon zest, vanilla, almonds or any other flavouring which is to your taste. And if you want another variation, replace the pastry cream with creamed chocolate or even ricotta.
It could be that the name 'Nua' is simply the name of the woman who invented this cake. "Nua" could also mean "naked" in the Venetian dialect, but this cake, rich in pastry cream as it is, seems to be anything but naked!

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