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Cinnamon Nutella Cake

This is a case where procedural simplicity belies the final result, which is a fabulous little cake. Chuck the lot into a bowl, give it a quick beating, and it’s ready to bake! Don’t worry if the center collapses a bit, that is part of the charm of this homey and comforting cake. We’re not sure we know anyone who doesn’t like Nutella, the hazelnut and chocolate spread from Italy, so this cake is bound to be a hit with most any audience!

Cinnamon Nutella Cake

6 oz. butter, very soft (14 tbs.)
6 oz. golden caster sugar (1 cup)
3 eggs
8 oz. self-rising flour (2 cups)
1 tsp. baking powder
2 tsp. cinnamon
4 tbs. milk
4 rounded tbs. chocolate hazelnut spread (Nutella is the most widely known)
2 oz. hazelnuts, roughly chopped (½ cup)

Preheat the oven to 350°F. Butter and line the base of an 8″ round cake tin.

Put the butter, sugar, eggs, flour, baking powder, cinnamon, and milk in a bowl. Beat until light and fluffy. Tip three-quarters of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth. Sprinkle with the nuts.

Bake for 1 hour, until risen, nicely browned, feels firm to the touch and springs back when lightly pressed. (Cover with foil if it browns too quickly.) Cool in the tin 10 minutes, then turn out, peel off the paper and cool on a wire rack.

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