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Preheat the oven to 180 degrees. Line a rimmed bottom round springform cake pan (18 cm) with baking paper. Lightly oil the wall. I have a form of 24 cm, because the cake turned out just as I wanted. Grind the hazelnuts in a blender.

Mix the olive oil, 175 g sugar and eggs, then add the ground almonds, zest, cornmeal, poppy seeds, baking powder and vanilla sugar. Photos poorly reflects the brightness and juiciness of colors, the dough is very very beautiful and fragrant! I even have a few spoons ate just so amazing even in raw form))) spoon the batter into the tin and bake for about 50 minutes or until until a skewer stuck in the centre, will not stay clean.

Meanwhile, pour the remaining sugar in a small saucepan, pour orange juice (5 tbsp) and heat slowly. When it is completely dissolved, bring to the boil and cook for 3-4 minutes. Set aside.

Slide a knife along the walls of the mold and remove the ring. Not waiting until the cake has cooled, prick it on all sides and pour over orange syrup. Let cool and remove the bottom of the form. Put on a plate and refrigerate for 1 hour.

Cupcake in the section. Bon appetit!!!