Eleven’s, afternoon tea, supper, what ever time the day it is I can always squeeze in a slice of cake!
When trying to switch to a healthy, sugar free diet last year cake was the hardest thing to give up. I managed it with some little tweaks here and there but we eventually got to the point where the rest of my family weren’t embracing my health kick as much as I was.
With each new creation they’d tentatively ask ” has this one got sugar in Mum?” and despite my desperate attempts at convincing them that natural sugars were just the same, it often fell on deaf ears resulting with me eating the whole thing as they declined (I’d like to add politely but there is nothing polite about a teenager’s empty-tummy grumble!)
Which kind of defies the whole eating heathy thing when you’re single handedly polishing off a whole cake over a couple of days.
So as a mum, I do that mum thing and for the greater good of the family, I make cakes. With sugar. They like them, I like them and it’s much better to share. ( actually, the sharing thing is pretty much at the bottom of the list if I’m completely honest! It’s more about making sure the boys have something to eat when they come home from school and avoiding mum guilt. )
This is one of my favourites to knock up when I’m short on time or low on butter as it requires no icing. It also works well for the toddler as he just tends to eat the icing but with this one he can’t pick the best bits off. Don’t let the Nutella in the title put you off, any chocolate spread will do really, it just doesn’t sound as good in the title.
220g self raising flour
200g butter or margerine
200g caster sugar
4 tbsp milk
5 tbsp Nutella chocolate spread
2 tbsp ground cinnamon
1 tsp baking powder
Preheat the oven to 180’c / fan over 160’c
line and grease a deep 8″ cake tin
Beat the butter and sugar then add the flour, baking powder, cinnamon, milk and eggs until light and fluffy
gently transfer 2/3’s of the mixture to the tin
add the Nutella, spoon by soon, to the mixture so it’s evenly spaced out
top off with the remaining mixture then using a knife or skewer, swirl the mixture through and level off the top
bake in the oven for around an hour, checking that the cake springs back when touched or a (clean) skewer or knife comes out clean, if it’s starting to burn but the mixture isn’t cooked through, cover with some foil.
leave to cool for 5/10 minutes before turning out onto a cooling rack
dust with icing sugar