Cinnamon & Nutella Cake


Who in the whole world does not LOVE Nutella!? Well, apart from Mammies who are trying to hide it from their kids that is. I don’t think anyone believes the misleading advertisements with “simple, quality ingredients like hazelnuts, skim milk and a hint of cocoa ” but it tastes soooooooooooooooooooooooooooooooooo good and even better in a cake with some cinnamon thrown in for good measure 🙂

This cake is easy peasy to make, throw all the ingredients into your mixing bowl and beat like crazy. I’ve made it twice, the first time with a wider cake tin and as the mix was more shallow the Nutella sank to the bottom as it is pretty heavy so second time round I went for a smaller diameter, deeper cake and it was perfecto!

Ingredients List
175g butter at room temp
175g caster sugar
3 eggs
200g self-raising flour
1 teaspoon baking powder
2 teaspoon ground cinnamon
4 tablespoon milk
4 heaped tablespoons Nutella or own-brand chocolate hazelnut spread
50g hazelnuts, roughly chopped (optional – I didn’t use them)

1. Preheat the oven to 180C / fan 160C. Line your round cake tin or I guess you could use a loaf tin either – whichever you prefer.

2. Throw the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a large mixing bowl. Beat with a wooden spoon for a few minutes, or with an electric hand mixer for about 2 minutes, until light and fluffy.

3.Pour the mixture into the tin, spread it level, then spoon the Nutella on in four or five blobs. Swirl a few times with a skewer or something similar.


4. If you’ve decided to use the nuts you can sprinkle them on now. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned and feels firm to touch(cover with foil if it starts to brown too quickly).

Leave it to cool in the tin for 10 minutes, then turn out, peel off the paper and cool fully or else scoff it while it’s nice and warm 🙂

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