Cinnamon & Nutella Cake

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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 πŸ™‚

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.
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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.
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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.
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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).
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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 πŸ™‚

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