by Susan Moor
2. November 2010 02:36
Easy to make, and full of the aromas and tastes of the season, this cake is destined to please this holiday season. Nutella is a delicious hazelnut spread mixed with a liberal amount of cocoa and is as popular in Europe as peanut butter is here in the United States. Serves 12
Ingredients:
6 ounces butter, softened
6 ounces sugar
3 eggs
8 ounces self-rising flour
1 teaspoon baking powder
2 teaspoons cinnamon
4 tablespoons milk
4 rounded tablespoons Nutella
2 ounces hazelnuts, roughly chopped
Directions:
1. Preheat oven to 350 degrees. Butter and line the base of an 8 inch round pan.
2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat until light and fluffy. Pour three quarters of the mixture into the pan, spread it level, then spoon the Nutella on in four spoonfuls. Top with the remaining mixture, swirl a few times with a skewer to distribute Nutella, and then smooth over the top.
3. Sprinkle with the nuts. Bake for 60 to 80 minutes; until risen, nicely browned, and feels firm to the touch and springs back when lightly pressed (cover it with foil if it start to brown too quickly).
4. Cool cake the pan for 10 minutes, then turn out, Peel off the paper and cool on a wire rack.
Wine Pairing: An Italian sweet sparkling wine would be refreshing and a lovely accompaniment to this wonderful hazelnut cake. For something a little more serious try a glass of Sauternes for the perfect pairing.
Cinnamon Nutella Cake.pdf (48.00 kb)
