These have been in my mind for quite a while. I have been thinking about how Nutella might taste in the middle of a fairy cake and what would happen to its consistency. I can tell the seasons from a jar of Nutella. In the winter it is almost impossible to spoon out of the jar, the cold of the cupboard has set it hard. In the summer it becomes oily and hard to keep on the knife as it is lifted out of the jar.
Well, these little cakes were made when the Nutella is of perfect consistency, on a mild spring day, when the sky is an almost azure ( I am in England after all and we don’t often get an azure sky) and the temperature is that wonderful warm on your back but don’t reach for the sun screen warm. The Nutella stayed soft in the centre of the cakes making for a lovely bite of gooeyness. This also means that there is no need for frosting – perfect.
110g light soft brown sugar
110g softened butter
120g self raising flour (or plain flour with 1 tsp baking powder added)
20g good quality cocoa
Nutella or hazelnut chocolate spread, about 6 teaspoons
Place all of the ingredients, except for the Nutella, in a large bowl and whisk well until all is combined.
Place a scant teaspoonful of the mixture into a fairy cake (mini muffin) case in a patty (mini muffin) tin. Place half a teaspoonful of Nutella on top. Cover with another scant teaspoonful of cake batter. Repeat with the remaining eleven.
Place in a preheated oven at 180°c, gas mark 4 or the baking oven of the Aga for 15-20 minutes until springy to the touch of a light finger.
Place on a wire rack to cool.