For the Cake

1. Preheat oven to 350 degrees
2. Generously grease a 10 inch bundt pan with nonstick cooking spray
3. In a large bowl or with an electric mixer, whisk together eggs, sugar, olive oil and milk
4. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt and all spices
5. Mix the dry ingredients into the wet mixture with a wooden spoon being careful not to over mix
6. Gently fold in the almond flour and hazelnut flour
7. Pour mixture into prepared pan and tap firmly on countertop to release all air bubbles
8. Bake on center rack of oven for about an hour, checking oven often after 40 minutes
9. If cake is browning too quickly, cover top with foil to prevent burning
10. Remove from oven after toothpick inserted into center comes out clean
11. Cool 30 minutes on a baking rack
12. To remove cake from pan, invert pan on a large platter or serving plate and gently tap bottom of pan until cake releases
13. Cool completely before adding glaze or topping with confectioners sugar

For the Glaze

1. Place butter in a medium saucepan or skillet and cook over medium heat until butter melts and begins to foam and crackle
2. Continue cooking, stirring often, until golden brown specks begin to form at the bottom of the pan and the crackling sound subsides
3. Transfer the butter to a mixing bowl to cool until solid (about an hour)
4. Once the brown butter has cooled completely, add the cream cheese to the cooled browned butter
5. Using a stand mixer, beat the butter and cream cheese until fluffy
6. Add the sifted confectioners sugar and mix in completely
7. Add 1/2 of the milk and mix well
8. Add the remaking milk slowly until the glaze is thick but pourable
9. Pour glaze over top of cake and garnish with toasted, chopped hazelnuts