Preheat oven to 325 degrees. Lightly
grease an 8 x 4-inch loaf pan, line it with
parchment or waxed paper, and grease paper.
In a cup, dissolve instant
coffee in hot water. Let cool. Sift flour
with baking powder, baking soda, cinnamon,
Beat eggs lightly in large
bowl of mixer. Add sugar and honey and beat
until mixture is very smooth and lightened
in color. Gradually add oil and beat until
blended. Add orange zest.
Stir in flour mixture
alternately with coffee, each in two
batches. Stir in hazelnuts.
Pour batter into prepared
pan. Bake for 55 minutes, or until a cake
tester inserted in cake comes out clean.
Cool in pan for about 15 minutes. Turn out
onto rack and peel off paper.
When cake is completely
cool, wrap it tightly in foil and keep it at