Tuesday, 26 January 2016

Nutella Poundcake

I made this poundcake over month ago but never had a chance to post about it. Mainly because it was eaten that same day, and as a result, I completely forgot about it. oops

Moist and fluffy poundcake? ü
Creamy and chocolaty goodness? ü
Really easy to make? ü

Nutella lovers prepare yourselves for an amazing treat.

Vanilla & Nutella Poundcake
 recipe by littlespicejar

4 large Eggs
1 tbsp Vanilla
2 cups Flour
½ tsp Salt
1 tsp Baking Powder
½ tsp Cinnamon
1 cup Unsalted Butter
1 cup Sugar
¼ cup Milk
8oz Nutella

1. Preheat oven to 175C/350F, and line or grease your baking tin.
2. In a bowl (1), beat eggs and vanilla until combined. In another bowl (2), combine and sift flour, baking powder, cinnamon, and salt.
3. In another bowl (3), cream butter and sugar. Then add bowl (1), and continue to beat until combined. Add milk, and then slowly add bowl (2). As with all poundcakes, DO NOT OVERMIX!
4. Pour half your vanilla batter in your prepared tin, add the Nutella, and then pour the remaining batter on top. For the “marble” part of the cake, take a clean knife and drag it through your loaf pan in a swirly motion.
don't worry if it looks messy-once it is baked, it will look great!

5. Place in the oven and bake for 65-75 minutes, or until cake tester/toothpick comes out clean. If the top starts to brown too much, then just place some aluminium foil over it, and continue to bake.
6. When your cake is ready, leave it to cool in the tin for 10 mins. Then remove from tin and finish cooling on wire rack.

Yet another reason why I always use wax paper to line my tins—super easy to remove your cake, once it is baked.


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