200graspberriesfresh or frozen If you use frozen don´t thawed
30gsugarbrown or coconut sugar works well
Pre heat the oven to 180 degrees celcius. Grease and lightly flour springform pan.
Knead all the crumbly ingredients crumbly with your hands. Put aside. Mix hazelnuts, flour, baking powder, baking soda and salt. Beat butter with sugar for 2 minutes until creamy.
Stir eggs individually (or egg replacement). Stir in vanilla and liquid. The consistency may flake a bit, but that does not matter. Now stir in the flour mixture, but don`t over mix. Add in the springform. Evenly add the raspberries and cover with the sprinkles. Bake for 40-50 minutes. Make a stick sample.
The baking time may vary depending on the oven, my cake was eg. 50 minutes in it. Cover if it gets too dark.
For egg replacement you can use sweet lupine flour. Mix 2 tbsp sweet lupins with 5 tbsp water or 2 tbsp ground flax seed with 6 tbsp water, swell for 5 minutes.