Cinnamon Nutella cake

400 kcal or less baking powder birthday cake cinnamon for a crowd golden caster sugar hazelnut hazelnuts nutella over an hour spread

N/A

Cuts into about 12 slices

Source

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.