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Coffee Crumble Cake with Hazelnuts and Chocolate

Method


Preheat the oven to 175 °C. Butter a 9-inch square baking pan with the margarine (room temperature).

In a large bowl, combine the sugar, flour, margarine, vanilla and salt and mix till the dough becomes evenly crumbly. For the topping of the cake, give 6 tbs of the dough into a smaller bowl and mix in the finely chopped hazelnuts and finely chopped chocolate.

Going back to the large bowl, mix the baking soda, soy yogurt and egg under. Transfer the dough into the baking pan and sprinkle the contents of the small bowl with the hazelnuts and chocolate evenly over the dough. Bake the cake for 45 min until it turns golden brown and an inserted toothpick comes out clean. Let the cake cool off and serve.

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Rapunzel Products


1400140 Rapadura whole cane sugar, HAND IN HAND
1400325 Cristallino cane sugar, HAND IN HAND
200230 Hazelnuts roasted project
1460370 Bourbon vanilla powder, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND
1007050 Plant margarine Prima
1200335 Sea salt with iodine
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