Italian Torta Nua with Lemon Cream

 
This olive oil sponge cake with Italian pastry cream is perfectly moist and creamy. Made popular online in recent years, the origins of “Nua” cake are unknown beyond the first name of the genius who invented it. If desired, replace the lemon cream with 1 cup of lemon pudding.

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
⅔ cup mild extra-virgin olive oil (134g)
½ cup buttermilk (120g)
Zest from one lemon

TOPPING

Lemon Cream

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the buttermilk, lemon zest and the vanilla cake mix. Beat on low speed for one minute until well combined.
  • Pour batter into prepared pan, dot with cold lemon cream and swirl with a fork in a figure eight pattern.
  • Bake for 40-45 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding. Dust with powdered sugar just before serving.

 

The Cream 

YOU WILL NEED

INGREDIENTS

2 egg yolks
1 cup whole milk (240g)
¼ cup granulated sugar (50g)
¼ cup all-purpose flour (30g)
½ teaspoon vanilla extract
Peel from one lemon

 

INSTRUCTIONS
  • Beat egg yolks, sugar and vanilla on high speed until light and fluffy.
  • Add the flour and continue to mix until smooth.
  • Heat the whole milk and lemon peel in a pan over low heat until just simmering.
  • Remove from heat, remove lemon peel and, using a spoon, gradually add the flour-egg blend to the hot milk, whisking continuously.
  • Return custard to a simmer over low heat for about 3 minutes (do not boil!). Whisk frequently until thick and creamy with a yogurt-like consistency.
  • Transfer to a glass dish and place plastic wrap directly on custard. When cool, store refrigerated for up to 3 days.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.