A subtle hint of cinnamon completes this delicious chocolate hazelnut cake
By “nutella” I mean hazelut chocolate spread. I always use the supermarket’s own version because it’s so much cheaper and just as good. The recipe I used from BBC GoodFood is for a circular baking tin, but I used my rectangular tin and it baked fine, although far more quickly. And if you’re thinking “cinnamon, yuck!”, you can always use only 1 tsp in the mix. But the cinnamon flavour in the finished cake is very subtle, even when using 2 tsp.
Ingredients (makes 12-18 slices of cinnamon and nutella tray bake cake)
For the cake:
- 175 g / 6 oz butter (at room temperature)/ baking margarine
- 175 g / 6 oz caster sugar (granulated sugar would also work if it’s the only thing you have in)
- 3 eggs (large or medium)
- 200 g / 7 oz self-raising flour
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