1. Preheat the oven to 350°F (180°C). Lightly grease a 12×4.5 inches loaf pan* and line it with a piece of baking paper. Set aside.

2. Add butter (or margarine) and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the eggs one after another and mix well after each addition. Mix flour with baking powder, and salt. Add to the bowl in two batches, alternating with the oat milk, and mix until just combined. Mix ground hazelnuts and almonds, add to the bowl, and fold in. Transfer the batter to the prepared loaf pan and smooth out the top. Bake in the preheated oven for about 55-60 minutes – or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool slightly in the baking pan, then remove and let cool down completely on a wire rack.

3. Melt the hazelnut glaze according to package directions and glaze the cooled cake. Decorate with chopped hazelnuts as desired and let dry until ready to cut.