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Preheat the oven at 160°C.
Week the raisins in a small bowl with hot water
Mix the apple spice with the flour, then add the melted butter, the eggs, the oat flakes, the line seed, sunflower seeds, the Tagatesse, the salt and the spices. Mix thoroughly.
Chop the hazelnuts coarsely and put them in the batter, add also the well-drained raisins. Mix.
Line a large cake tin with baking paper and put the batter in. Bake 1 hour in the oven. Let rest 5 min, remove from the form and leave on a cake rack to cool down
Tip: the cake is better a day after preparing: keep it in the refrigerator after it has cooled down completely