Another quick cake recipe

This is my current favourite to bake Cinnamon Nutella cake

Oven 180C/Gas 4 – Grease and line 20cm round cake tin

In mixing bowl mix together the following:-

175g softened butter – 175g golden castor sugar (I use pur cane) – 3 eggs – 200g SR flour ( Gateaux flour avec levure) 1 tspn baking powder (levure chimique – I put extra half tsp as don’t think the flour has the same as UK) 2 tsp ground cinnamon and 4 tbsp milk

Mix until well blended and light & fluffy.

Put three quarters of mixture in the tin then spoon onto it in blobs 4 rounded tbsp Nutella (or supermarket’s own brand) – top with remaining mixture and swirl a few times with a skewer, smooth top to cover choc spread, sprinkle with 50g roughly chopped hazelnuts (I’ve used walnuts as a change)

Bake for about 1 hr – 1hr 10 mins – leave in the tin for 10 minutes before turning onto cooling rack.

Wrapped in double thick foil will keep fresh for up to a week (if it lasts that long!)