1. Preheat the oven to 350°F (180°C). Grease a loaf tin (about 10×4 inches) and line with a stripe of baking parchment. Set aside.

 

2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix the flour with baking powder, baking soda, and, salt and then add to the bowl – mix until just combined. Take about 2/3 of the batter and pour into the prepared baking tin. Smooth out the top. Add the Nutella to the remaining batter and mix in. Add that dark batter on top of the light batter in the baking tin – us a spoon or fork and mix the batters slightly. Smooth out the top again and bake for 45-55 minutes or until a skewer inserted into the center comes out clean. Take out of the oven and let cool down in the tin for a while, then remove carefully and let cool down completely.

 

3. Keep the oven running. Place the hazelnuts on a baking sheet and toast them in the oven for about 8-10 minutes. Take out and place the nuts on a kitchen towel. Rub the hazelnuts between the towel so the skins come off. Let cool down a bit, then chop roughly – you want large pieces. Spread the Nutella for the decoration on top of the cooled cake and sprinkle with the chopped hazelnuts.