Nutella cake
Nutella not only tastes good on bread, it also tastes great in cakes. Ground hazelnuts and oil make the cake particularly moist.
INGREDIENTS (For a loaf pan 25 x 11 cm)
3 eggs (size M)
150 g sugar
1 pinch of salt
1 tsp vanilla paste
125 g hazelnut nougat cream
250 g flour (type 405)
50 g ground hazelnuts
30 g baking cocoa
2 tsp baking powder
150 ml neutral cooking oil
150 ml milk
some icing sugar for sprinkling
some butter for the pan
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a loaf pan (25 x 11 cm) and line the bottom and the long sides of the pan with a strip of baking paper. Ideally, you should leave the baking paper hanging over the sides so that you can later easily lift the cake out of the pan using the baking paper.
Step 2
Beat the eggs, sugar, salt and vanilla paste for about 5 minutes with the whisk of the food processor until fluffy. Add the hazelnut nougat cream and keep beating. Mix the flour, hazelnuts, cocoa and baking powder and fold into the sugar and egg mixture together with the oil and milk. Only mix as long as necessary.
Step 3
Put the dough into the baking pan, smooth it out and bake in the preheated oven for about 60 minutes. Don’t forget to do the toothpick test. Take the cake out of the oven and let it rest on a cake rack for 5 minutes. Then lift it out of the pan using the baking paper and let it cool on a cake rack. Sprinkle with icing sugar before serving. The cake makes about 10 pieces.
