December 7, 2015

Nutella Vanilla Swirl Loaf

Who loves Nutella?  I do, and I hope you all do too!

This Nutella/vanilla swirl loaf is super easy to make - and it's moist, delicious and of course full of (and covered in) Nutella.  I baked this for a family dinner and it was very well received.

It's quick and simple so this is one to keep in your repertoire and whip up when you're in a bind!

Recipe adapted from: Taming Twins
Ingredients 11 x 21 cm (4 x 8 inch) loaf
225g butter
225g caster sugar
4 eggs
1 tsp vanilla essence
225g flour
2 tsp baking powder
200g Nutella

Ingredients - topping
100g Nutella
75g hazelnuts

1. Preheat your oven to 160C (320F).

2. Beat the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating in between additions.  Mix in the vanilla essence.

4. Fold the flour and baking powder into the mixture gently.

5. Take one third of the batter out of the bowl and set aside.  With the remaining two thirds, add the 200g Nutella and mix until smooth and combined.

6. Line a 22 x 12cm loaf tin with baking paper.

7. Pour the vanilla batter into your lined loaf tin, try and keep it on one side of the tin.  Then pour the Nutella batter onto the other side and swirl them around with a knife.  Don't swirl too much because you don't want the colours to get too muddy and messy.

8. Bake the cake for about 50-60 minutes, until an inserted toothpick comes out with just a few crumbs.  While the cake is baking, you can toast your hazelnuts in a frying pan to give them more flavour and crunch!

9. When your cake's done, let it cool in the tin.

10. When cool, place your cake on a serving plate and spread the 100g Nutella over the top.  If your Nutella's a bit stiff, microwave it for a few seconds in a microwave safe bowl to make it a bit more runny.

11. Roughly chop the hazelnuts and sprinkle them over the top.


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