Loaf cake

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  • 20'
  • 45'
  • 6

The traditional loaf cake we all know and love, with the addition of Fineti hazelnut spread that makes it simply irresistible!


  • 200g Fineti hazelnut spread with cocoa
  • 250g self-raising flour 
  • 250g butter 
  • 200g sugar 
  • 5 medium eggs 
  • 1 tbsp baking powder
  • 6 tbsp milk 
  • 1 tbsp vanilla essence 
  • Butter and flour for preparing loaf cake tin

i Tip

You can add finely chopped banana to the loaf cake mixture, flouring the pieces first so they don’t sink to the bottom of the loaf cake tin. You can also pour both the plain mixture and the Fineti spread mixture into the loaf cake tin at the same time and gently mix together.



Whip the butter and the sugar in a bowl until light and fluffy (about 10 minutes). Fold in the eggs, one by one, then sift in the flour and the baking powder. Add the remaining ingredients, apart from the Fineti spread, and mix until the mixture is smooth. Butter and flour a loaf cake tin.


Pour ¾ of the mixture into the loaf cake tin.


Add the Fineti spread to the remaining ¼ and mix well. Spoon into the loaf cake tin, being careful to spread evenly. Stir the two mixtures together slightly. Bake for 45 minutes at 175ο C in a preheated oven.


Use a knife to check that the loaf cake is baked. Insert the knife into the middle of the loaf cake. If the blade comes out clean, it is ready. Remove the loaf cake from the oven and turn it out onto a wire rack to cool.


Transfer to a loaf cake plate and decorate with extra Fineti spread or dust with icing sugar.

Recipes with Fineti Spreads