Hazelnut cake

I love nut cakes. Tortes are of course also great but I want to "preserve" them for special occasions and actually I am quite down-to-earth cake-wise ;-)
This cake has a fruity-sour taste due to the orange peel and gets a delicious flavor throught to maple syrup, cinnamon and cilantro.
You can of course also use egg replacer but it's really not necessary. The cake is firm when cut, little crumbly and very light :-)

For a 8 inch baking pan:

1/2 lb flour (200gr)
1 1/2 lb. hazelnuts, grated (375gr)
2 tbs. starch
3 oz. suagr (75gr)
1/2 sachet of baking powder
pulp of a vanilla pod
peel of a quarter orange
1 pinch of cinnamon
1 pinch of grinted cilantro
2 tbs. malpe syrup
2 fl. oz. sunflower oil (50ml)
3 fl. oz. soy milk (80ml)
6 fl. oz. water (160ml)

Mix flour, hazelnuts, starch, sugar, baking powder, pulp of the vanilla, orange peel and spices. Add oil, maple syrup, soy milk and water and stir everything to a smooth dough. Finally fill everything into the 8 inch baking pan (20cm).
Bake at 320°F (160°C) for about 20 minutes, then slit in and bake for another 30 minutes.
Leave the cake to cool on a cooling rack, remove from tin and dust with icing sugar.