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Wow…as soon as I saw Rosie from Sweetapolita’s nutella swirl pound cake I knew I had to make it!! Thank you Rosie…while I am yet to taste the cake, it sure smelled delicious coming out of the oven and it’s going to be a real treat for tea tomorrow morning with my folks.

I literally saw the recipe yesterday and had to stop at the shops on my way home to buy Nutella and a loaf pan – that is how much I could not wait!

The cake was made in the middle of cooking dinner last night (another Nigel Slater recipe – baked pork with cardamom, ginger and yoghurt – super tasty), so I had my hands fill juggling it all, but it went pretty smoothly. With thanks to my boyfriend for taking care of most of dinner β™₯

I was really chuffed with how the batter turned out, Rosie’s recipe was really easy to follow – awesome for a novice like me πŸ™‚

And in the oven the cake looked beautiful – Rosie said to let the cake cook undisturbed for an hour, but I have to admit that I peeked, very cautiously, after about 45 minutes because I was worried it was cooking too quickly! I’m still nervous of the new oven and am not familiar enough with it to trust it completely!

But…after this my cake started rising unevenly and eventually cracked in the middle 😦 And then when I took it out of the oven I could see that the cake under the crack had collapsed a little… Why? Can anyone tell me? Was it because I peeked? Or did I over mix the batter? My electric beater is rather vicious – even on the lowest speed it feels like a jet plan about to take off!

I’m still happy overall, but will kick myself if it cracked because I peeked too soon! Here’s a picture of my loaf…what do you think?

I’ll ice it for morning tea with the espresso glaze, as suggested by Rosie – the combination sounds heavenly – and I don’t like coffee!

Here is Rosie’s recipe, that she adapted from Laura Chattman of Food & Wine.

Nutella Swirl Pound Cake with Espresso Glaze

*Adapted from Nutella Swirl Pound Cake, by Laura Chattman on Food & Wine

For the cake:


  • 1 1/2 cups all-purpose flour
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 227 grams unsalted butter, at room temperature
  • 1 1/4 cups (250 grams/9 ounces) sugar
  • 300 gram of Nutella

For the glaze:


  • 1/2 cup sifted icing sugar
  • 1 tablespoon brewed espresso (use instant espresso powder to make a small cup, then take the 15 mL from that)

For the cake:


1. Position oven rack in the centre of the oven and preheat the oven to 170 Β°C. Lightly grease a 9-by-5-inch loaf pan and line bottom with a rectangle of parchment paper. Grease paper and dust entire pan with flour, tapping out any excess.

2. In a small bowl or measuring cup, lightly beat the eggs with the vanilla.

3. In a medium bowl, sift together the dry ingredients: 1 1/2 cups of flour, baking powder and salt.

4. Cream the butter with the sugar until pale and fluffy.

5. Gradually beat in the egg mixture until fully incorporated (add 1/4 mixture at a time). Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

6. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife or skewer, but don’t overmix.

7. Bake the cake for about 1 hour undisturbed, the test cake for doneness (a toothpick inserted in the center should come out clean.). You will likely need to bake the cake for a total of 1 hour and 10 minutes, but this will vary based on individual ovens.

8. Let the cake cool in the pan for 30 minutes. Using a thin knife, loosen the sides of the cake from the pan, then invert the cake onto a wire rack, but carefully turn it right side up and let cool completely, about 2 hours.

9. Drizzle with the glaze, cut the cake into slices and serve.

For the glaze:


1. Mix icing sugar and brewed espresso in a small bowl, whisking until smooth.

2. Pour over cake drizzle-style and slice to serve.

Here’s a photo of Rosie’s cake…will upload one of mine later, but Rosie’s is the one to look at, it is beautiful πŸ™‚

Here are a couple of photos of mine…pre-slicing and glazing. Not a gorgeous golden colour like Rosie’s, but hopefully will look ok when sliced:-)



Will let you know how it tastes…have a lovely weekend πŸ™‚

It’s Monday and the cake has been devoured…it was yum, though a little soggy in places – maybe cos of the Nutella?! Anyway, I’ll definitely be making it again (and upping my gym visits!!)…here are some more photos.