Hazels Hazelnut Nutella Cake

Hazels' Hazelnut Nutella Cake



Shopping List:

175 gr butter softened
175 gr light brown soft sugar
3 large eggs, free range

200 gr self-raising flour
1 teaspoon baking powder (backing)
2 teaspoons cinnamon
4 tablespoons milk
4 tablespoons Nutella or Euro shopper hazelnut créme, rounded
50 gr hazelnuts, roughly chopped, not blitzed


Preheat your oven to 180C. Spray and line your round or square 20cm cake tin.

Mix the butter, sugar, eggs, flour, baking powder, cinnamon and milk in a bowl, until light and smooth.

Tip 3/4 of the mixture into your tin and spread the surface level. Then spoon the Nutella in with 4 blobs. Spoon the remaining mixture on top and swirl with your skewer, then smooth to cover the Nutella.

Sprinkle with the Hazelnuts. Bake for 1 hour to 1 hour and 10 minutes until risen and it feels firm to the touch and it springs back when slightly pressed.  Cool in the tin for about 10 minutes, then turn it out. Peel off the paper you used and cool on your wire rack.

Notes on a pink post-it: If you wrap it nice and tight in double foil it keeps fresh for up to a week.


                                                              "Enjoy"