Cinnamon Nutella Cake (Mary Cadogan Recipe)
A community recipe by scoffypigNot tested or verified by Nigella.com
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Preheat oven to 180C/gas4/fan 160C. Butter and line the base of a 20cm/8" 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 3/4 of the mixture into the tin, spread it level, then spoon 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 - 1 hour 10 mins, until risen, nicely browned, feels firm to the touch and springs back when lightly pressed. (Cover with foil if it starts to brown too quickly). Cool in the tin for 10 mins. 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. (Never necessary in my experience!)
Preheat oven to 180C/gas4/fan 160C. Butter and line the base of a 20cm/8" 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 3/4 of the mixture into the tin, spread it level, then spoon 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 - 1 hour 10 mins, until risen, nicely browned, feels firm to the touch and springs back when lightly pressed. (Cover with foil if it starts to brown too quickly). Cool in the tin for 10 mins. 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. (Never necessary in my experience!)
Introduction
Quick, easy, quirky, delish. Great with chilled pouring cream. Freezable
Quick, easy, quirky, delish. Great with chilled pouring cream. Freezable
Ingredients
Serves: 1 CAKE
Metric
Cups
- 175 centimetres butter (softened)
- 175 grams golden caster sugar
- 3 medium eggs
- 200 grams self-raising flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 4 tablespoons nutella
- 50 grams hazelnuts (roughly chopped)
- 68⅞ inches butter (softened)
- 6 ounces superfine sugar
- 3 medium eggs
- 7 ounces self-rising flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 4 tablespoons nutella
- 2 ounces hazelnuts (roughly chopped)
Method
Cinnamon Nutella Cake (Mary Cadogan Recipe) is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by pjmj35 on 5th February 2022
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Posted by sallylorraine on 6th October 2012
Show more commentsWhat do you mean by 68 7/8 pieces? Is this a misprint?
very nice..everyone loved it. However I placed lots of little blobs of nutella on the mixture as opposed to 4 dollops. The nutella sank to the bottom; don't know if that was supposed to happen but didn't affect the taste!