Nuttella Cake

• 6-1/4 ounces, weight Self-Rising Flour
• 6-3/8 ounces, weight Sugar
• 6-1/4 ounces, weight Butter
• 3 whole Eggs
• 4 Tablespoons Milk
• 1 teaspoon Baking Powder
• 4 Tablespoons Hazelnut Chocolate Spread

1. Pre-heat the oven to gas mark 4 / 180 degrees C.
2. Mix together the flour, sugar, butter, eggs, milk and baking powder until the mixture is light and fluffy.
3. Whisk in the chocolate spread until the mixture is light brown in colour.
4. Pour into a parchment-lined or greased tin (I normally use a 8 inch tin).
5. Cook in the oven for 30-40 minutes or until a knife or skewer comes back clean. Make sure to use a skewer because sometimes it will be light and fluffy and bounce back after the touch test however it may still be a soggy chocolate mixture inside.

flour, weight sugar, weight butter, eggs, milk, baking powder, hazelnut chocolate

Taken from tastykitchen.com/recipes/desserts/nuttella-cake/ (may not work)