Butter and flour a 20cm cake tin and preheat the oven to 175c.
Place the flour, sugar, crushed hazelnuts and baking powder into a bowl, add in the oil and the beaten eggs with the vanilla bean paste and stir to combine.
Pour in the milk and stir again until mixed through.
Pour into the cake tin and bake for 50 minutes until a skewer comes out clean.
Dust with icing sugar to serve and store in an air tight container out of the fridge.