Torta Nua is a classic Italian-style breakfast cake featuring a tender lemon sponge layered with rich, silky vanilla-lemon pastry cream. Light, moist and delightfully bright from lemon and vanilla, this simple cake is perfect for morning coffee or a relaxed dessert.
Although Torta Nua has the appearance of a rustic, traditional cake, its rise in popularity is relatively recent. It gained attention from Italian baking blogs in the early 2010s and has inspired many variations — from chocolate and Nutella versions to ricotta-filled adaptations — while retaining its straightforward charm.
The base is essentially a light Italian breakfast cake enriched with vanilla and lemon. Before baking, spoonfuls of lemon-scented pastry cream are dotted atop the raw batter. During baking these dollops remain creamy and become delicious pockets of custard inside the cake, so the contrast of sponge and cream is the signature highlight.
I tested this recipe multiple times to find the best balance. Below you’ll find clear ingredient notes, practical tips and step-by-step instructions so you can recreate this cake reliably at home.
Ingredient notes
- Flour: Italian 00 flour works beautifully and gives a tender crumb, but plain all-purpose flour yields excellent results too.
- Eggs: Use fresh large eggs. Golden yolks make a deeper-coloured pastry cream, but ordinary yolks are fine — the flavour will be the same. Save leftover egg whites for another recipe or freeze them for later.
- Sugar: Caster (superfine) sugar dissolves fastest and helps build structure in the batter, but regular granulated sugar may be used.
- Lemons: We use only the peel, so choose unwaxed lemons for the best flavour and safety.
- Vanilla: Good-quality vanilla extract gives a clean flavour. Vanilla bean paste or a scraped vanilla pod are excellent alternatives.
- Whole milk: Full-fat milk is important for a rich, silky pastry cream — avoid low-fat milks here.
Top tips for success
Whip the batter well: Beat eggs and sugar thoroughly at the start to incorporate air and provide structure to support the pastry cream while baking. Aim for at least two minutes of whisking until slightly frothy, then fold in dry ingredients so the batter is smooth and lump-free.
Line and grease the pan: Grease the pan with butter and line the bottom with parchment paper, even if you are using a non-stick pan. This makes removing the cake easier and protects the crust.
Use a 9-inch pan: This recipe is developed for a 9-inch (23 cm) springform pan. The size gives the ideal height and distribution of batter and cream. A smaller pan will change baking time and cream distribution.
More Italian desserts to try
Italian Desserts
Italian Baked Peaches (Pesche Ripiene alla Piemontese)
Italian Desserts
Strawberry Semifreddo with Strawberry Sauce
Italian Desserts
Torta Caprese Bianca (Lemon Caprese Cake)
Italian Desserts
Pistachio Affogato
Step by step photos are included above to guide you.
Recipes include practical tips and helpful photos to ensure great results the first time.
Torta Nua (Italian Cake with Pastry Cream)
By Emily
Equipment
- 9-inch loose-bottom springform cake pan
- Baking parchment
- Sieve
- Stand mixer or electric hand whisk
- Plastic wrap (cling film)
Ingredients
For the Crema pasticcera
- 3 large egg yolks (golden yolks optional)
- 355 ml (1.5 cups) whole milk
- Peel of 1 lemon
- 30 g (1/4 cup) cornstarch
- 50 g (1/4 cup) sugar
- 1 teaspoon vanilla extract
For the Cake
- 280 g (2 cups) Italian 00 flour or all-purpose flour
- 115 g (1 stick) unsalted butter, melted
- 2 teaspoons baking powder
- 4 large eggs
- 180 g (3/4 cup plus 2 tbsp) caster/superfine sugar (or granulated sugar)
- Zest of 1 lemon
- 120 ml (1/2 cup) whole milk
- Powdered/icing sugar, for dusting
Instructions
To make the pastry cream
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Peel the lemon in wide strips with a vegetable peeler. Place the peel, milk and vanilla extract in a saucepan and heat until just simmering; remove from heat immediately to infuse the milk without bringing it to a full boil.
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In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth.
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Temper the egg mixture by whisking in a small splash of the hot milk, then strain the remaining milk through a sieve into the bowl to remove the lemon peel while whisking continuously. This prevents the yolks from scrambling.
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Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the custard becomes very thick. Start with a wooden spoon and switch to a whisk as it thickens to remove lumps.
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Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin forming. Let it cool for 20–30 minutes before using; it may be used slightly warm but not hot.
To make the cake
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Preheat the oven to 180°C (350°F) static. Grease a 9-inch springform pan and line the bottom with parchment paper. Place the pan on a baking tray and set aside.
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Melt the butter and let it cool to warm (not hot). Warm the milk so it is tepid.
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Whisk the flour and baking powder together to aerate, then set aside.
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In a mixer or with an electric whisk, beat the eggs, sugar and lemon zest on medium speed until combined and slightly frothy, about two minutes.
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Add the melted butter and whisk briefly, then add the warm milk. While whisking, add the flour mixture spoonful by spoonful until incorporated, scraping the bowl to ensure no lumps remain.
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Pour the batter into the prepared pan. Using a spoon, dollop tablespoons of the cooled pastry cream across the batter in a ring around the outside and a few in the centre. These will create creamy pockets after baking.
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Bake for approximately 35 minutes, or until a skewer inserted into the sponge (not into the pastry cream) comes out clean. Let the cake rest in the pan for 10 minutes before removing the springform ring.
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Allow the cake to cool completely. Just before serving, dust with powdered sugar, slice and enjoy.
Notes
- Use a kitchen scale: This cake is sensitive to measurements. Weighing ingredients will improve your results, especially with flour and sugar.
- Temperatures matter: Ensure melted butter and milk are warm or room temperature before mixing into the batter; do not add very hot liquids.
- Cooling the pastry cream: Use pastry cream that has cooled for 20–30 minutes. It can be slightly warm but should not be piping hot when added to the batter.
- Storage: Store the cake in a cool place away from direct sunlight for up to two days, then refrigerate. Refrigeration can dry the cake, so it is at its best within 1–2 days.
- Freezing: Freezing is not recommended for this cake because the texture of the pastry cream can change after thawing.
Helpful Info for All Recipes
- I often use extra virgin olive oil in savoury recipes unless otherwise specified.
- When using canned tomatoes I choose well-known brands for consistent flavour.
- All vegetables are medium sized unless stated otherwise.
- All recipes are developed using a fan (convection) oven; adjust times slightly for a conventional oven.
- Nutrition information is calculated automatically and should be treated as an estimate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.