Finally home. I almost got drunk in the plane to overcome my new fear of flying and consequently grabbed someone else’s luggage to the passport control (some else carrying a red suitcase is a case of tough luck) but I made it safely. Naples is a rather warm and bright, its sky obliges me to wear sunglasses and an ocean of cars stuck everywhere forces me to stay home.

Back home, first thing me and my sister do is baking a cake known under the name of “Cream Cake Nua”. No one really knows what “Nua” means and who conceived the recipe first. In a sort a ripple affect, this hybrid of Sicilian cannoli and angel food cake, so moist and creamy on the inside, is the trendiest cake of the season in Italy.

According to our Southern Italian traditions we will have a big dinner later on and soon a moderate lunch consisting mostly of green veggies stuffed pizzas similar to this Kale Stuffed Pizza. Mum will try to defeat my vegetarianism with plenty of fish-based dishes but I am armed with patience and resolution… If the worst comes to the worst, I will find shelter in the softness and creaminess of my Nua cake :).

How are you going to spend your Christmas Eve?

Print Recipe Cream Cake Nua Ingredients 300 gr flour

100 ml sunflower oil

100 ml milk

4 eggs

½ tsp vanilla extract

150 gr caster sugar

2 teaspoons baking powder For the ricotta cream 400 gr fresh ricotta

2 eggs

Grated zest of one lemon

150 gr caster sugar

1/3 chocolate chips optional Instructions Whisk 2 egg yolks in a bowl with the sugar and a pinch of salt using an electric hand whisk on a medium speed. Add ricotta, lemon zest, and keep whisking until you get a smooth cream. Add the chocolate chips (optional).

In a large mixing bowl mix 4 eggs with sugar and oil then gradually add the flour and milk, whisk until the batter is smooth and without lumps. Add the baking powder, the vanilla extract and stir well.

Transfer the batter to a 25 cm/10 in cake pan, pour on the surface the ricotta cream with a spoon (see my picture above), and bake at 160 degrees for 40 minutes.

When the cake is cooked, leave to cool on a wire rack. Sprinkle with powdered sugar and serve.