Simple hazelnut loaf cake

1. Preheat the oven to 180°C (350°F) top/bottom heat. Lightly grease a 30x12cm loaf tin * and line it with a piece of baking paper. Set aside.

2. Beat the butter (or margarine) and sugar until light and fluffy. Add the vanilla extract and stir in. Add the eggs one at a time and stir in well. Mix the flour, baking powder and salt, then add to the bowl in two portions, alternating with the oat drink, and stir in briefly.

Mix the hazelnuts and almonds and fold in. Pour the dough into the prepared tin and smooth it out. Bake in the preheated oven for about 55-60 minutes. Use a wooden skewer to test whether any dough is sticking and only take the cake out when it comes out clean.

Remove from the oven and allow to cool slightly in the tin, then remove from the tin and allow to cool completely on a cake rack.

3. Melt the hazelnut glaze according to the instructions on the packet and glaze the cooled cake with it. Decorate with chopped hazelnuts as desired and leave to dry before cutting.