This cake has sponge cake texture flavoured with cinnamon and hazelnut spread.
Source:Good Food Magazine
Butter- 175 gm softened
Golden Caster Sugar-175 gm
Self raising flour- 200 gm
Baking powder-1 tsp
Cinnamon powder-2 tsp
Chocolate Hazelnut spread-4 rounded tbsp
Preheat the oven to 180 degree celsius/ fan oven 160 degree celsius. Butter and line a 20 cm round cake tin. Put the butter,sugar,eggs,flour cinnamon,baking powder and milk in a bowl and beat until light and fluffy.
Tip three quarters of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs. Top with the remaining mixture,swirl a few times with a skewer, then smooth. Sprinkle with nuts.
Bake for 1 hour 10 minutes, until risen, nicely browned and skewer inserted comes out clean.Cover with foil if it starts to brown quickly. Cool in the tin for 10 minutes then turn it out on a wire rack to cool.