I have a tiny little BBC book on cakes and bakes (it was one of my very first baking books I bought in UK, I was a student back then and couldn’t afford any expensive cooking material). But I have to say it is still one of my favourite book, every recipe I made/baked from this book – always worked! This time I referred to one of the easiest cake in this book but for some reason I never made it before. It is very light but full of flavour and it is all about hazelnuts! 🙂
CINNAMON NUTELLA CAKE
175g butter, softened
175g caster sugar
200g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
4 tablespoons milk
4-5 heaped tablespoons chocolate spread (Nutella or any other equivalent)
50g hazelnuts, roughly chopped
1.Preheat the oven to 160C. Butter and line the cake tin.
2. Put the butter, sugar, eggs in a large bawl, beat together until combined. Add flour, baking powder, cinnamon and mink, beat until light and fluffy.
3. Tipt three quarters of the mixture into the tin, spread it gently, then spoon the hazelnut chocolate spread on in 6-7 little blobs. Cover with the remaining mixture, take a long skewer or something similar and swirl a few times.
4. Sprinkle on top the nuts and bake for about 1 hour or until risen, golden brown and springs back when lightly press on top. Cool the cake in a tin slightly before removing, then continue to cool on a wire rack.
TIP: I would really recommend before putting Nutella in a cake, melt it lightly to avoid sinking it in a bottom of the cake.