Ingredients

• 175 g - Butter, softened
• 175 g - Golden Caster Sugar
• 3 -Eggs
• 200 g - Self rising flour
• 1 tsp - Baking powder
• 2 tsp - Cinnamon powder
• 4 tbsp - Milk
• 4 heaped tbsp - Chocolate Hazelnut spread
• 50 g - Hazelnut.

How to Make Cinnamon Nutella cake

• Preheat the oven to 180 degree Celsius/ fan oven to 160 degree Celsius.
• Butter and line a 20 cm round cake tin.
• Combine butter, sugar, eggs, flour cinnamon, baking powder and milk in a bowl and beat until light and fluffy.
• Pour three quarters of the mixture into the tin, spread it evenly.
• Add 4 blobs of the hazelnut spread on in.
• Top it with the remaining mixture, swirl a few times with a skewer.
• Sprinkle with nuts.
• Bake for 1 hour 10 minutes, until it rises, and skewer comes out clean.
• Cover with foil if it starts to brown quickly.
• Cool in the tin for 10 mins.
• Then cool it a wire rack.