Hazelnut Crumble Plumcake: A Sweet Treat for Breakfast

Sponge cake on a white tablecloth with some ingredients: eggs, chocolate and flour

A soft and crumbly plumcake with chocolate and hazelnut crumble, perfect for breakfast or a sweet afternoon snack.

“Epiphany takes away all the festivities”, says the saying.

But this doesn’t apply in the UK, where the holidays end (already) on January 1st… but, not sticking to the “tradition” of the stocking and wanting a “sweet treat” for breakfast, last night I experimented with a recipe for a soft and crumbly plumcake with chocolate and hazelnut crumble.

Plumcake with Hazelnut Crumble

RECIPE: • 340 gr. of rice flour (but you can also use spelt or oats). I only had rice flour at home
• 30 gr. of potato starch
• 60 gr of muscovado sugar or erythritol
• Grated zest of one untreated lemon
• 2 free-range eggs from happy hens
• 60 ml extra virgin olive oil
• 7gr cream of tartar + 4 gr baking soda (or 1 packet of Paneangeli)
• 160 ml almond or coconut milk (without added sugars)
• 50 gr of dark chocolate chips
• Hazelnut crumble and chocolate chips to taste, to sprinkle on top
• Cinnamon or cocoa powder to dust

Method:
Whisk the eggs and sugar until frothy, then gradually add the flour alternately with the plant-based milk, and finally, add the EVO oil, chocolate chips, cream of tartar, and baking soda (with a few drops of lemon or directly the baking powder packet). Pour the mixture into a baking pan and sprinkle the surface with hazelnut crumble and dark chocolate chips. Bake in a static oven at 180 degrees for 30-35 minutes, and do the toothpick test. Dust with cinnamon or cocoa powder and serve.
Perfect for an afternoon snack and a nice “cup of tea” or, if you prefer, a good coffee.

ENJOY!! 🙂

Dr. Giovanna Maraula

Dr. Giovanna Maraula

Functional Nutritionist and Lifestyle Medicine Practitioner.

From battling my own health struggles to regaining balance through science and nutrition, my journey led me to create a method that’s transforming lives—naturally.

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