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16 ratings

Recipe by Mary Cadogan

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1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
2. 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.
3. 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.
4. 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.

Per slice

320 kcalories, protein 5g, carbohydrate 34g, fat 19 g, saturated fat 8g, fibre 1g, salt 0.63 g

Latest comments and suggestions

Results 1-20

• Anna

  13 November 2007

  Anna rated and commented on this recipe

  

  This cake is really delicious and goes down with everyone very well! It's easy and yummy and highly recommended... one of my all-time favourites (thanks, Mary!)

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• Aysenur

  27 November 2007

  Aysenur rated and commented on this recipe

  

  I liked this cake a lot. It's really easy to do, and tastes great.

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• Rachel

  27 November 2007

  Rachel rated and commented on this recipe

  

  veeery moreish!!!!

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• Louise

  18 December 2007

  Louise rated and commented on this recipe

  

  Yum, yum, very yum!

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• Aida

  18 December 2007

  Aida rated this recipe

  

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• Annab

  18 December 2007

  Annab rated and commented on this recipe

  

  Absolutely gorgeous. Didn't last very long in our house! Very easy to make.

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• ChefMegan

  17 January 2008

  ChefMegan rated and commented on this recipe

  

  This is so easy to make and very tasty. Be sure to make the blobs of nutella small as they sink to the bottom of the cake and may burn. (my first attempt). I also change the nuts according to what i have in the kitchen and is just as good as original. I now make this often and is eaten as quickly as its made.

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• Denise Perry

  12 February 2008

  Denise Perry commented on this recipe

  Looks and tastes like you've taken a lot of time making this - a real winner.

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• Musicmaker

  12 February 2008

  Musicmaker rated and commented on this recipe

  

  " An easy and tasty cake, makes an excellent option for a birthday cake"

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• Belkey

  05 March 2008

  Belkey rated and commented on this recipe

  

  I love cakes that don't need to be iced - can never really be bothered! This is very popular and much requested in my office.

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• Rhian

  28 March 2008

  Rhian commented on this recipe

  so easy to make and so moist inside, goes perfectly with a bailey's coffee!

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• carol

  30 March 2008

  carol commented on this recipe

  made this last night, next time i will make nutella blobs smaller as they sunk to the bottom, but didn't burn just made a nice chocolate crust on the bottom of the cake. ABSOLUTELY DELICIOUS.

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• gingergiles

  14 April 2008

  gingergiles rated and commented on this recipe

  

  One of our favourite cakes- easy to make, delicious, and ever so moist. Make sure you swirl the nutella in well, as it has a tendency to sink to the bottom as the cake cooks.

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• Ellie Reade

  16 April 2008

  Ellie Reade commented on this recipe

  Really nice cake, made one for work and it didn't last long. Make sure blobs of Nutella are quite small as they do sink a little, but even with this - tasted lovely as made a nice crunchy bit on the bottom as well as the crunchy hazelnuts on top! A really light texture to this one - wonderful!

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• marywigg

  17 May 2008

  marywigg commented on this recipe

  I make this quite often to the exact recipe, my family love it.It is scrumptous. Mary

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• bbc.recipes

  18 May 2008

  bbc.recipes commented on this recipe

  I would like to try your recipes,and would please please request what I can use in place of eggs.I am vegetarian and DO NOT EAT eggs but do eat other dairy products as they are not been killed. Please please help as I use fresh cream sometimes more baking soda or some vinagar in my egg recipes but they never come out successful.I enjoy cooking and baking.

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• Maud

  19 May 2008

  Maud rated this recipe

  

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• AskTheApron

  19 May 2008

  AskTheApron commented on this recipe

  That was a superb recipe - very easy and tasty. The only thing is it certainly doesn't need baking for an hour! My cake was ready in 30 minutes.

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• Kate

  20 May 2008

  Kate rated this recipe

  

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• rollo

  27 May 2008

  rollo rated and commented on this recipe

  

  This is a gorgeous cake. Great flavour and the nutella is gorgeous and sticky at the bottom. Always goes down a storm and so easy to make.

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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 hazlenut spread
• 50g hazelnuts , roughly chopped

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Difficulty and servings

Cuts into about 12 slices

Preperation and cooking times

Prep 15 20 mins

Cook 1 hr min 1 hr 10 mins

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 hazlenut spread
• 50g hazelnuts , roughly chopped

Per slice

320 kcalories, protein 5g, carbohydrate 34g, fat 19 g, saturated fat 8g, fibre 1g, salt 0.63 g

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