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Inge's little nut and Nutella cake

updated

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Ingredients for 1 servings:

  • 100 g flour
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp sugar
  • 5 tbsp Nutella
  • 3 tbsp milk
  • 3 tbsp rapeseed oil
  • 50 g hazelnuts, ground
  • 1 packet of vanilla sugar
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cake for a springform pan with a diameter of 20 cm

Preheat oven to 175°C (top/bottom heat). Grease a 20 cm springform pan. Combine flour and baking powder. Briefly beat the eggs with sugar and vanilla sugar. Add Nutella and stir thoroughly to combine the ingredients. Now add the oil and milk and continue stirring. Stir in the dry ingredients to form a sticky dough. Toast the nuts in a pan without oil and add them to the batter last. Pour the batter into the pan. Bake the cake in the hot oven for about 20-30 minutes (test with a skewer for doneness). Let it cool completely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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