Italian Margherita Cake / Torta Margherita

This Simple Italian Margherita Cake is the perfect addition to your morning coffee or tea add a layer of your favourite hazelnut filling.

📝 Ingredients

• 2 cups cake flour ((235 grams))
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 2 large eggs*
• 1 large egg yolk*
• 3/4 cup granulated sugar ((150 grams))
• 1 teaspoon vanilla
• 1/2 cup + 2 1/2 tablespoons butter (melted & cooled)
• 1/4 cup + 2 tablespoons milk* (I used 2%) ((90 grams total, if doubling the recipe then double this amount))
• 1/2-3/4 cup Hazelnut cream (Nutella) ((148-222 grams))
• 2-3 tablespoons powdered/icing sugar

👨‍🍳 Instructions

1. 1Pre-heat oven 350F (180C). Grease and flour a 9-10 inch (23-25 cm) bundt pan.
2. 2In a medium bowl whisk together the flour, baking powder and salt.
3. 3In the mixing bowl beat the eggs, yolk, vanilla and sugar until light fluffy about 3-4 minutes, gradually add the melted cooled butter while beating. Then alternately add the dry ingredients and milk, beating until smooth.
4. 4Pour half the mixture in the prepared bundt pan, drizzle the hazelnut cream on top and cover with remaining batter. Bake for about 30-35 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar if desired. Enjoy!