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

Prep:20 mins
Cook:1 hrs 10 mins

Serves 12
Easy

Nutrition per serving

kcal 320
fat 19g
saturates 8g
carbs 34g
sugars 20g
fibre 1g
protein 5g
salt 0.63g

Ingredients

175g softened butter
175g golden caster sugar
3 eggs
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
50g hazelnuts, roughly chopped

Method

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.