members recipes

Ingredients
175g softened butter
175g golden caster sugar
3 eggs
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp Nutella or own-brand chocolate hazlenut spread
50g hazelnuts , roughly chopped

Method
Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin or a loaf tin.
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.
Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
Sprinkle with the nuts.
Bake for approx 1 hour until risen and nicely browned (cover with foil if it starts to brown too quickly).
Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack.