Vegan currant cake with hazelnut crumble

Ingredients for 1 servings:

• 180 g spelt flour type 630
• 80 g sugar
• 80 g sunflower oil or rapeseed oil
• 1 packet of vanilla sugar
• ½ tsp baking powder
• 50 ml water
• 500 g currants
• 250 ml water
• 2 tbsp sugar
• 1 pack of vanilla pudding powder, vegan
• 200 g hazelnuts, ground
• 150 g spelt flour type 630
• 200 g sugar
• 200 g margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 180 degrees fan/convection oven and prepare a 24cm springform pan. Mix all the ingredients for the base and press into the springform pan, taking care not to pull up the sides. Mix the ingredients for the crumble topping and knead until crumbles form. Remove the currants from the stems and wash them. For the filling, bring the water to a boil and add the currants and sugar. Then mix the vanilla pudding powder with 3 tablespoons of water and add it as well. Let the mixture simmer for another minute and then remove from the heat. Spread the filling over the dough in the springform pan and sprinkle the crumble topping on top. Bake the cake for 40 minutes.