Servings : Makes 1 9x5 loaf
This is a moist and tender cake with some tempting Nutella swirls running through it. It is easy to make and tastes absolutely incredible.
- 1 1/4 cups self rising flour (150 gm)
- 125 gm butter or margarine
- 1/2 cup granulated or caster sugar (100 gm)
- 2 medium sized eggs
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk or sour cream (50ml)
- 1 tsp vanilla essence
- 1/4 cup Nutella
Always make sure the eggs, milk and butter/margarine are at room temperature before starting.
Preheat the oven to 180C and prepare your cake pan by greasing and lining it.
Sift/sieve the flour with the baking powder and salt and set aside.
In a mixing bowl, beat the butter/margarine with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition. Add the vanilla essence and mix well, scraping down the sides of the bowl regularly.
Then add the flour in three additions, alternating with milk/sour cream (start and end with the flour). You can use a mixer for this but on LOW speed or use a spatula to ensure the batter does not get over mixed.
Put three quarters of the batter into the prepared pan, add the Nutella in dollops and then cover with the remainder of the batter. Using a butter knife or a skewer, swirl through the batter to ensure the Nutella is nicely combined within the batter.
Bake for 30 to 40 minutes, check for doneness by inserting a skewer into the middle of the cake. Chocolatey bits of Nutella are ok, but the skewer should come out clean otherwise.
Allow the cake to cool slightly in the pan before turning it out onto a wire rack. Let it cool completely before slicing and serving.