*Hazelnut and Chocolate Crumb Cake*
makes one 9 inch square cake

Moist and delicious cake covered with a crumb topping chock full of chopped toasted hazelnuts and chocolate.  Perfect for Elevensies, or Brunch!

200g of plain flour (2 cups, unbleached flour)
200g soft light brown muscovado sugar (1 cup packed)
96g of granulated sugar (1/2 cup)
115g of butter, cut into bits (1/2 cup)
3/4 tsp salt
85g of chopped toasted hazelnuts (3/4 cup)
3 ounces bittersweet chocolate, finely chopped
1 tsp bicarbonate of soda
250ml of buttermilk (1 cup)
1 large free range egg
1/2 tsp vanilla extract

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch square baking tin and lightly dust with flour, shaking out an excess.

Sift the flour into a bowl.  Whisk in both sugars and the salt.  Drop in the butter.  Rub the butter into the flour mixture with your finger tips until you have a mixture resembling coarse meal.  Remove 125g for the topping (3/4 cup) and set aside in medium sized bowl.  Beat together the milk, egg and vanilla.  Stir the soda into flour mixture remaining in the large bowl and then stir in the wet ingredients, mixing only to combine.  Spread this batter into the prepared baking tin.  Stir the chopped chocolate and nuts into the topping crumbs, mixing it in well.  Sprinkle this mixture evenly over top of the batter in the pan.

Bake for about 45 minutes in the heated oven, until the cake is well risen and golden brown and a toothpick inserted in the centre comes out clean.  Cool completely in the pan, on a wire rack.  cut into squares to serve.
This will keep well for several days.