Nutella Yogurt Cake Recipe

Ingredients

• 150 ml – 2/3 cup Greek yoghurt
• 300 g – 2 1/2 cups self-raising flour
• 300 g – 1 1/2 cups sugar
• 150 ml – 2/3 cup milk
• 150 ml – 2/3 cup vegetable oil (– I used sunflower oil)
• 3 eggs
• 1 tsp vanilla extract
• 8 –10 tbsp Nutella
• icing sugar

Instructions

1. 1

   Put 8–10 tablespoons of Nutella on a tray lined with baking paper and freeze until firm. This keeps the Nutella from blending into the batter while baking and gives a neater result.

2. 2

   Grease and flour a 1 litre – 4 cup ciambella tin and set it aside.

3. 3

   Place all the ingredients, except the Nutella, into the bowl of an electric mixer and beat until smooth.

4. 4

   Pour ⅔ of the batter into the prepared tin. Add the frozen Nutella, then cover with the remaining batter.

5. 5

   Bake in a preheated oven at 180°C – 355°F for 40 to 60 minutes or until a skewer inserted into the centre comes out clean.

6. 6

   Let the cake cool completely, then unmould it and dust with icing sugar.