Cinnamon Nutella Cake

This cake was simple to make and has all the decadence you would expect from something containing Nutella, but it is not too sweet.  The main hurdle is that I had to convert from Celsius to Fahrenheit and then convert all the quantities listed in 'grams' to 'cups.'  I haven't figured out a way to cut and paste a web link here in blogger, unfortunately; so, just do a quick google search on conversions.

I baked this tonight and it's cooling as I type!  Below I'll note the converted quantities and any modifications I made.

INGREDIENTS

175 g softened butter (0.761 c or 12.294 tbsp!) - I modified to about 5 TB for the family

175 g sugar (0.761 c or 12.294 tbsp)

3 eggs - I used egg whites instead

200 g self-raising flour (0.87 c)

1 tsp baking powder

2 tsp ground cinnamon (used sticks and ground myself)

4 tbsp milk

4 rounded tbsp Nutella 

50 g hazelnuts, roughly chopped (0.217 c) - I omitted using hazelnuts.

METHOD

1. Preheat oven to 180 C (356 F) - I set at 375 F.  Butter the base of a round cake pan.

2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl.  Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.

3. Tip 3/4 of the mixture into the tin, spread it level, then spoon the Nutella on in four blobgs.  Top with the remaining mexture, swirl a few times with a skewer, then smooth to cover the Nutella.

4. Sprinkle with the nuts.  Bake for 35-40 min, until risen, nicely browned, feels firm to th touch and springs back when lightly pressed.  

For a lovely picture and to see the British recipe for yourself, check out www.bbcgoodfood.com/recipes/1688/cinnamon-nutella-cake.jsp .  Next time, I may stick to a recipe that is made for US measurements!

YUMMY!