![](https://cdn.shopify.com/s/files/1/0760/6678/3528/files/flour-olive-logo-vanilla_240x240.png?v=1688656795)
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.