Whip the eggs with the sugar until the mixture is puffy and fluffy. Add the milk, the butter previously melted in a bain-marie and continue to work with the whisk. Now add the flour and baking powder, previously sifted. You will obtain a velvety and fragrant mixture: I know it will be impossible to resist it 😉 Pour the mixture into a well buttered and floured 24 cm cake tin and, at this point, spread generous amounts of custard over the entire surface.

The recipe for my custard is always the same: by clicking here, you can find the procedure explained in detail 🙂

Bake your Nua Cake at 170 degrees, in a static, preheated oven, for about 45 minutes. Remember, always do the toothpick test before taking your cake out of the oven 🙂