CINNAMON NUTELLA CAKE
Cakes like these are wonderfully therapeutic to make - chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner
Provided by Mary Cadogan
Time 1h30m
Yield Cuts into about 12 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
- Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
- Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
- Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.63 milligram of sodium
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