Oh Nutella Swirl Loaf, let me count the ways I love you. You crept upon me in a moment of urgent cake need, whisked up in just a moment or two. You’re not the most pristine looking loaf, but I can take you anywhere, proud of your charm and rugged looks. Your nutty goodness makes anyone and everyone want to dive in and yet you still keep my secret..
(That you’re really super easy to make.)
I won’t tell if you don’t?
The world of social media is a fickle one isn’t it? I’d love to say that it doesn’t influence me too much. But errr, that would be a whopping fat lie. I made this cake, in a total rush to visit a friend with a new baby (2 new babies in fact!) and all new Mummas need cake, yes?
It did not look pretty. I did not hold out a great deal of hope for my efforts, but squelched on a dollop or two of Nutella and some toasted nuts, snapped a few photos, a quick Instagram picture and off I went. Anyway, my lovely Instagram pals went a bit crazy over it. Apparently we’d all like Nutella loaf cake for breakfast. Who knew?
So, this makes me extra happy to tell you, that whilst it doesn’t look as polished as I’d like, it was oh, so delicious. Let’s be honest, if you’re going to put Nutella in and on something, it’s not going to be half bad is it?
NB. This recipe uses a 900g/2lb loaf tin like this one: Master Class Non-Stick Loaf Tin- 23cm x 13cm. Loaf tin sizes can be quite confusing as they are measured in weight and some recipe definitions of loaf tin size vs. weight vary. I find a 23cm x 13 cm loaf tin the right size for a family cake. Any bigger and it would become quite dry before the inside was cooked.
- 225g Unsalted butter (plus extra for greasing the tin)
- 225g Caster sugar
- 4 Free range eggs (medium)
- 225g Self raising flour
- 150g Nutella
- 75g Hazelnuts
- 100g Nutella
- Pre-heat the oven to 160C (fan or 180C non fan).
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs, don't worry if it curdles.
- Gently stir in the flour.
- Remove about a third of the mixture (I did a half of the mixture, but I think a third would be better) into another bowl and add the 150g of Nutella. Gently stir in until combined. (If the room is cold, pop the Nutella in a bowl in the microwave for 15 - 20 seconds first to warm it and soften it slightly.)
- Put the two thirds of the batter into a well greased and lined cake tin and add the Nutella flavoured batter. I put the batters side by side, lengthways down the tin.
- Swirl the batters together using a knife.
- Bake for about an hour or until a skewer comes out clean. This time may vary by up to 15 minutes either way depending on your oven so just check the cake at 45 minutes onwards.
- When the cake come out of the oven, leave the oven on and toast the hazelnuts in the oven until golden. If they are in their skins, toast until the skin is very dark brown and you can smell the nuts, then gently roll the nuts around in a tea towel until the skins fall off. Chop very roughly, leaving them still quite large.
- When the loaf is cold, turn out of the tin and slather on the remaining Nutella with a knife and top with the remaining toasted nuts.
If you need some more Nutella in your life you can find inspiration here: Nutella Brioche Pudding from FabFood4All, Mexican Hazelnut and Crepe Stack from Cook Sister, Nutella Chocolate Semolina Pudding from Maison Cupcake, Pear and Nutella Galette from CakeyBoi, Chocolate & Vanilla Pancake Cheesecake from Coffee & Vanilla or for a slightly healthier take on the flavours.. Chocolate and Hazelnut Green Smoothie from FussFreeFlavours.
Are you a Nutella lover and do you think cake is acceptable for breakfast? Excellent! We can remain friends…
Let’s be friends..
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