The Home Economics Bit
Cocoa was extremely scarce in 1946, following WWII. Around this time, Ferrero was established as a pastry shop in Piedmont, Italy. In response to the scarcity of cocoa they created a paste made of hazelnuts and a little cocoa, which could be spread on bread. Over the following years, the Ferrero group continued to remaster the recipe until in 1964, the first ever jar of Nutella was created. The creamy, hazelnut and cocoa spread continues to be hugely popular worldwide still today.
Gluten Free Nutella Swirl Loaf Cake
A delectably soft and moist vanilla madeira loaf cake, swirled with the unmistakably delicious flavour of Nutella. Gluten free, of course.
Ingredients
- 225 g butter
- 225 g caster sugar
- 225 g *gluten free self raising flour blend sifted
- 4 medium eggs
- 1 tsp vanilla extract
- 150 g Nutella
Instructions
- Grease or line a 1lb loaf tin with greaseproof paper.
- Preheat the oven to 180℃ (fan).
- Cream together the butter and sugar until pale, light and fluffy (approx. 4-5 minutes).
- Sieve in half the flour and add 2 eggs. Beat to combine.
- Scrape down the sides and the base of the bowl with a spatula. Sieve in the remaining flour, add the remaining eggs. Beat for approx. 1-2 minutes until a smooth mixture is achieved.
- Transfer approximately 1/3 of the mixture into another bowl. Add the Nutella to it, and stir using a spatula to combine. Note: If the Nutella is a little stiff, gently warm it in a saucepan on the hob for 1-2 minutes to soften before adding it to the mixture.
- Add 1 tsp of vanilla extract to the remining 2/3 of the mixture, and stir to combine.
- Transfer the vanilla mixture to the prepared loaf tin.
- Dollop the Nutella mixture on top, then use a skewer to swirl it into the vanilla mixture.
- Bake in the preheated oven for 50-55 minutes until a skewer comes out clean.
- Allow the cake to cool in the tin for approx. 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
*I use Freee self-raising gluten free flour blend by Doves Farm. However, you can use 225g plain gluten free flour blend instead, just be sure to add 1 tsp of baking powder too.