RECIPE: Nutella loaf cake recipe
Posted on September 25, 2009
Filed Under Baking, Recipes | 4 Comments
Having recently fallen in love with twitter, I had the joy to discover a stunning foodblog called DANA TREAT by fellow twitterer, Dana Wootton (a tweep). One of her recent blog posts was the Nutella pound cake which I knew instantly everyone in our household would love. I’m not a big Nutella fan – that whole thing of a choc spread on bread just seems plain weird BUT as a cupcake topping or sandwhiched between biscuits it’s awesome. So the end result is the gorgeous ‘Nutella loaf cake’ which follows that I am now sitting here blogging about it and feeling very over-full, having eaten way too much cake! I couldn’t quite get my images to the same gorgeous quality of Dana’s and for some unknown reason my cakes never seem to rise to their fullest glory, anyone have any pointers on that?? I grew up believing that Edmonds baking powder was ’sure to rise’ but alas my cakes fall a little short!
The mix which my 3 1/2 year old thought was better than Christmas and managed to spread remnants across the kitchen.
Spread that nutella!
The final batter layer goes on…
Fresh from the oven mmmmmmmmm…
Need I say more! Here’s the recipe…
1 1/2 cups flour
4 large eggs
2 tsp vanilla paste or essence
3/4 tsp baking powder
1/4 tsp salt
230g of butter
1 1/4 cups sugar
One 400g jar Nutella
Preheat the oven to 175°C. Lightly grease and flour a loaf pan. In a small bowl, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a mixer, cream the butter and sugar at medium-high speed utnil fluffy. With the mixer at medium-low speed, gradually beat in the egg mixture until well mixed. Gradually add the flour mixture beating at low speed between additions until just combined. Continue to beat for 30 seconds longer.
Spread 1/3 of the batter in the loaf pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
Bake the cake for about 1 hour and 15 minutes, until a skewer inserted into the center comes out clean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve. (just quietly I didn’t actually wait until the cake was cool and thought it would also make a great dessert).
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4 Responses to “RECIPE: Nutella loaf cake recipe”
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Im cooking it tonight – it’ll be my birthday cake tomorrow.
thanks Sheryl
Love it! If I weren’t fighting some awful stomach bug, I would make it tomorrow! Love the pics too
[...] This post was mentioned on Twitter by syrup magazine and syrup magazine. syrup magazine said: New blog post: Nutella loaf cake, thanks Dana! http://bit.ly/heQ8X [...]
Beautiful looking texture, I tried it out the other day and it turned out great! Would you be able to send more pictures?