This is a lovely big “mix-everything-together” cake, it’s a gorgeous cinnamon colour with a soft fluffy texture.
The taste of cinnamon is present but it’s mild and not overpowering.
The nutella generally sinks to the bottom of the cake which gives a nice chocolaty crust to the base.
Ingredients for a 20cm round cake
175 g butter
175g caster sugar
200g self-raising flour
1tsp baking powder
2tsp ground cinnamon
50g hazelnuts, roughly chopped for sprinkling on top
How to: Whiz butter, sugar, eggs, flour, baking powder, cinnamon and milk together in the processor or beat together with a wooden spoon until fully blended. Pour half of the mixture into a baking tin lined with greaseproof paper and level the top. Use a knife dipped in boiling water for this as this stops the cake mix sticking to the knife.
Next dot the nutella on top – don’t use big blobs of nutella or it will all sink to the bottom after baking. Swirl the dots about then cover with the remaining cake mix and level the surface as before and sprinkle with chopped hazelnuts.
Bake at 180°C for 1 hour, covering with foil if it browns too quickly. Remove from the oven when risen and a skewer poked into the sponge comes out clean. Leave a few minutes in the tin before turning out onto a cooling rack and leaving to cool.
This cake is just as good the next day if wrapped in cling film or it can be frozen for a later date.