With the weather turning cooler, it's the perfect time to do some baking and whip up a treat that will see you through the weekend.
Liverpool chef Gabriella Margiotta, aka Gabriella's Kitchen, has shared this super simple recipe that uses a much-loved ingredient - Nutella.
Gabriella, who is a chef at south Liverpool restaurant Cucina di Vincenzo, will be sharing weekly recipes with ECHO readers, starting with this ultimate sweet treat.
Called a 'Sbriciolata', or Nutella Crumble cake to keep things simple, Gabriella said: "This is my favourite cake to make on a Sunday for all my family. It only takes one bowl, so hardly any washing up!
"It's a really easy recipe if your new to baking… and who doesn't love Nutella!"
Here's how to create the cake at home and we'll have another recipe from Gabriella next week. In the meantime you can follow the chef on Instagram @gabriellas_kitchen and on Facebook via the Gabriella's Kitchen Page.
300g Plain flour
2 teaspoons baking powder
100g caster sugar
120g of cold, unsalted butter cut into small pieces
1 jar Nutella
10 inch cake tin (with removable base)
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Preheat oven to 180`C. Grease a 10 inch baking tin (with removable base) with butter and set aside.
In a large bowl combine the flour, sugar and baking powder. Using your fingertips, work the butter into the flour until they resemble fine breadcrumbs.
Make a well in the centre of the bowl and add your eggs. Using a fork, gently bring the ingredients together until large clusters of dough form. You can start to use your hands after the egg Is combined. Do not over mix here!
Pour 2/3 of the dough mix into your prepared tin and begin to press gently into the base and sides, creating a nice even base. Add your Nutella, be generous here!
Add the remaining crumble and place in the oven for 30-40 minutes at 180`C until the surface has a nice golden colour.
Allow to cool for five minutes then remove from the tin. Serve warm or have a slice the next morning with a cup of coffee if it lasts that long!
You can use all different jams and preserves. Apricot jam and raspberry are two of my personal favourites!