Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Hazelnut crunch
Batter
Utensils
One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.
How it's done
Hazelnut crunch
Place all the ingredients in a bowl, rub together with your fingers to create a crumbly mixture.
Batter
Using the whisk on a mixer, beat the margarine, sugar, vanilla and salt. Mix the chia seeds with the water, stir in with the apple sauce. Mix the flour and baking powder, stir into the batter. Transfer the batter to the prepared tin, smooth down. Spread the hazelnut crunch on top, sprinkle with salt.
To bake
Approx. 1 hr. 20 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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