Ingredients:

• 175 g – Butter, softened
• 175 g – Golden Caster Sugar
• 3 -Eggs
• 200 g – Self rising flour
• 1 tsp – Baking powder
• 2 tsp – Cinnamon powder
• 4 tbsp – Milk
• 4 heaped tbsp – Chocolate Hazelnut spread
• 50 g – Hazelnut.

Method:

1. Preheat the oven to 180 degree Celsius/ fan oven to 160 degree Celsius.
2. Butter and line a 20 cm round cake tin.
3. Combine butter, sugar, eggs, flour cinnamon, baking powder and milk in a bowl and beat until light and fluffy.
4. Pour three quarters of the mixture into the tin, spread it evenly.
5. Add 4 blobs of the hazelnut spread on in.
6. Top it with the remaining mixture, swirl a few times with a skewer.
7. Sprinkle with nuts.
8. Bake for 1 hour 10 minutes, until it rises, and skewer comes out clean.
9. Cover with foil if it starts to brown quickly.
10. Cool in the tin for 10 mins.
11. Then cool it a wire rack.

Recipe courtesy of Ayeesha Riaz