Recipe | Nutella and cinnamon cake

A subtle hint of cinnamon completes this delicious chocolate hazelnut cake

Nutella and cinnamon cake quick recipe with hazelnut sprinkle on top uk

By “nutella” I mean hazelut chocolate spread. I always use the supermarket’s own version because it’s so much cheaper and just as good. The recipe I used from BBC GoodFood is for a circular baking tin, but I used my rectangular tin and it baked fine, although far more quickly. And if you’re thinking “cinnamon, yuck!”, you can always use only 1 tsp in the mix. But the cinnamon flavour in the finished cake is very subtle, even when using 2 tsp.

Ingredients (makes 12-18 slices of cinnamon and nutella tray bake cake)

For the cake:

  • 175 g / 6 oz butter (at room temperature)/ baking margarine
  • 175 g / 6 oz caster sugar (granulated sugar would also work if it’s the only thing you have in)
  • 3 eggs (large or medium)
  • 200 g / 7 oz self-raising flour
  • 1 tsp baking powder
  • 2 level tsp ground cinnamon
  • 4 tbsp milk (any type of milk is fine)
  • 4 rounded tbsp chocolate hazelnut spread
  • 50 g /1.7 oz hazelnuts, roughly chopped/crushed

Method

Preheat your oven to 180 degrees C (160 degrees C fan)/ 356 degrees F / Gas Mark 4.

Line your baking tin with greaseproof baking paper. My rectangular tin measures 18 x 32 x 2.5 cm (7 x 12.5 x 1 inches). The original recipe calls for a 20 cm (8 inch) round tin.

Crush/chop the hazelnuts and put them to one side. Beat the sugar and butter together until you have a smooth, fluffy mixture. If you have an electric stand mixer, this should take 3-4 minutes.

Add the eggs one at a time, beating after each addition until combined. Add the cinnamon, baking powder, flour and milk and stir gently until all the ingredients are combined and the cake mixture is smooth.

Spoon about half of the cake mixture into the tin and spread out to form an even layer.

Nutella and cinammon cake quick recipe third of mixture in tin uk

Put the chocolate hazelnut spread onto the layer of mixture in a number of blobs and spread it out. To make this easier, you can put the spread in the microwave for 20 seconds to make it more liquid.

Nutella and cinammon cake easy recipe uk with layer of nutella in mixture

Spoon lumps of the other half of the cake mixture on top of the chocolate layer and spread out to cover the chocolate.

Nutella and cinnamon cake quick recipe uk final mixture layer

Drag a knife or a skewer through the mixture to swirl the chocolate hazelnut spread through cake layers.

Nutella and cinammon cake easy recipe uk with hazelnut swirl

Finally, sprinkle the hazelnuts over the top of the cake mixture.

Nutella and cinnamon cake quick recipe with hazelnut sprinkle on top

The original recipe says to bake for 1 hour – 1 hour and 10 minutes. But I found the cake was nicely done after 45 minutes, so it must all depend on the shape of your tin. To be safe, you could set an alarm for 40 minutes and see if the cake has risen, browned and whether there’s a wobble in the middle of the mixture. If it’s still wobbly, or a knife inserted into the middle comes out covered in gooey mixture, you need to bake the cake more. Continue to bake, checking the cake’s progress every 5 minutes.

Take the cinnamon and nutella cake out of the oven and leave to cool in the tin for 10 minutes.

Nutella and cinnamon cake easy recipe fresh from oven uk

Transfer to a wire rack to finish cooling or, if you don’t have one, just leave it in the tin (it’ll take a lot longer to cool down but it’ll be ok!).

Nutella and cinnamon cake quick recipe uk sliced

Slice the cake into as many pieces as you would like or need. As you can see, the chocolate hazelnut spread forms a nice layer in the middle.

Nutella and cinnamon cake quick recipe with hazelnut sprinkle on top uk

The cinnamon and nutella cake will keep up to five days in an airtight container stored in a cool, dry place.


And if you’re looking for more tray bakes:

Orange sweetie tray bake cake easy uk recipe with white icing with dolly mixtures

Orange sponge sweetie cake.

Lemon sponge cake with white icing and yellow feathered icing sliced 6

Lemon sponge cake with white and yellow feathered icing.


Claire Huston / Art and Soul

41 thoughts on “Recipe | Nutella and cinnamon cake

  1. Pingback: Links I’ve Enjoyed This Week – 06/12/2020 #WeeklyRoundUpPost πŸ”—πŸ“† πŸ”— #SecretLibraryBookBlog – Secret Library Book Blog

    • They are very sweet, but delicious! πŸ™‚ And the kids loved them!
      I managed to find all the bits and pieces to make them in Tesco and Asda (the chocolate beans were from Tesco’s baking aisle but they did have them in Asda too – all the mini Smarties have vanished. I guess they’re in storage somewhere to make space for Christmas stuff).

      Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s