Fast and Easy Nutella Cake

I have a kind of nostalgia with my love for Nutella. I grew up having Nutella for snacks in school, you know the little snack sized with the little plastic spoon? It's oh soooo finger-licking good! My comfort food then. Whenever i have it now, it reminds me of school days. My household is totally a Nutella fanatics! We have it on toast, pancakes, waffles, crackers and at times, we would dig into the jar and enjoy spoonful after spoonful of it! Yes, naughty us!
This cake is very delicious, best still, that SIMPLE to make! The lazy me usually don't give a miss with anything that fast and easy to whip up. The no-frills cake yet taste so yummy! You can bake it into a big cake or small cupcakes for easy serving.

Fast and Easy Nutella Cake

Ingredients:

(A)

250g butter (softened)

200g soft brown sugar

4 eggs (lightly beaten)

300g self-raising flour (sifted)

5tbsp milk

6tbsp or more Nutella chocolate hazelnut spread

60g hazelnuts (i used walnuts. chopped coarsely)

Method:

Put all the ingredients in (A) for cake into a mixing bowl and beat until light and fluffy



Pour 2/3 portion of the cake mixture into a greased and lined 22cm/9" round baking tin and spread
evenly to level. Spoon the Nutella chocolate hazelnut spread in six blobs (sorry but i'm not gonna just settle with six blobs! MORE please shouting out loud in me!)

Top with the remaining 1/3 portion of the cake mixture, swirl a few times with a skewer, then smooth the top.

Sprinkle coarsely chopped walnuts on top of batter and bake in a preheated oven at 180deg C for about 45minutes to 1 hour or until cooked and golden brown.

During baking, cover the cake with a piece of aluminium foil if it starts to brown too quickly.

Remove, leave to cool before cutting into slices to serve.

Now, go get your jar of Nutella and have fun baking this cake! Enjoy!

Recipe reference: Agnes Chang I CAN BAKE