A great cake recipe for any occasion:
Whip sugar cane juice, vanilla pulp, buttermilk and eggs until thick and creamy. Add orange zest. Combine flours, hazelnut kernels and baking powder and fold in. Spread the dough on a greased baking tray or possibly in a greased tart pan. Pre-bake in the heated oven at 200 Gard C (gas: level 3) for 15 minutes.
In the meantime, stir together sugar cane juice, light butter, honey, milk, hazelnuts and walnuts and allow to cool.
Spread the topping on the pre-baked base and bake at the same heat for another 15 minutes.
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