Cinnamon Nutella Cake

175g Butter

175g Golden Caster Sugar

3 Eggs

200g Self Raising

1tsp Baking Powder

2tsp Ground Cinnamon

4 tbsp Milk

4 tbsp Nutella

50g Hazlenuts

Put all the ingredients apart from the hazlenuts into a large mixing bowl. Beat until light and fluffy

Spoon 2 thirds of the mix into 20cm round cake tin. Spoon in the nutella in 4 blobs and cover with the remaining cake mixture. With a skewer or sharp thin knife swirl the mixture. Roughly chop the hazelnuts and sprinkle over the top.

Bake in oven 180/160/4 for about an hour. If it starts to catch cover with tin foil. When a knife inserted comes out clean the cake is done.

I found the nutella sank to the bottom so i would put it on the top of the mixture and just push under rather than the recommended 2 thirds/third above