Name: Peach and Hazelnut Crumble Cake
Yield: 1
Ingredients: FOR THE CAKE; 200g tinned peaches, drained (1); 5g vanilla paste l 180g caster sugar; 80g extra virgin olive oil; 90g plant-based milk; 225g plain flour; 8g baking powder; 125g tinned peaches, drained and chopped (2); 125g tinned peaches, drained, to layer on top (3); 40g hazelnuts, chopped, for topping; Icing sugar, for dusting; FOR THE HAZELNUT CRUMB; 35g plain flour; 20g hazelnuts; 20g caster sugar; 10g water

VMG Recipes