Serves 8 This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.”  Serve chilled or room temperature with vanilla ice cream. Ingredients: For syrup: 1 cup water 3/4 cup sugar 2 Tbsp honey 2 pieces cinnamon stick 2 lemon slices 3 Tbsp brandy For Cake: 4 large eggs, separated 1/2 cup sugar 3 Tbsp vegetable oil 1/4 cup greek yogurt 1 cup flour 1 1/2 cups toasted, skinned, ground hazelnuts (you can grind them up in a food processor) 1/3 cup ground walnuts 1 1/2 tsp baking powder 1 tsp ground cinnamon 1 orange, zested 1 lemon, zested optional garnish – hazelnut halves Method: For the syrup: 1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool. For the Cake: 1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil. 2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, …