CINNAMON NUTELLA CAKE
175g/6oz butter, softened
175g/6oz golden caster sugar
3 eggs
200g/8oz self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp chocolate hazelnut spread
50g/2oz hazelnuts, roughly chopped
Preheat the oven to 180c/gas 4/fan oven 160c. Butter and line the base of a 20cm/8cm round cake tin.
Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl, beat until light and fluffy.
Tip three quarters of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth.
Sprinkle with the nuts. Bake for 1 hour-1hour 10 minutes, until risen, nicely browned, feels firm to the touch and springs back when lightly pressed ( cover with foil if it starts to brown to quickly). Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
175g/6oz butter, softened
175g/6oz golden caster sugar
3 eggs
200g/8oz self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp chocolate hazelnut spread
50g/2oz hazelnuts, roughly chopped
Preheat the oven to 180c/gas 4/fan oven 160c. Butter and line the base of a 20cm/8cm round cake tin.
Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl, beat until light and fluffy.
Tip three quarters of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth.
Sprinkle with the nuts. Bake for 1 hour-1hour 10 minutes, until risen, nicely browned, feels firm to the touch and springs back when lightly pressed ( cover with foil if it starts to brown to quickly). Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
