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Preheat oven to 170°c.
Place eggs, milk, vanilla, orange zest, baking powder and salt into a large mixing bowl. Combine well.
Add hazelnut meal and sugar and combine again.
Pour batter into a lined loaf tin.
Bake for 45-50 mins or until a skewer comes out clean.
Cool for 10 minutes in the tin before turning out onto a cooling rack to cool to room temperature.
While the cake is cooling, place cream cheese, icing sugar and vanilla in a mixing bowl and mix with electric beaters until soft and combined.
Once the cake is cooled, place cake onto a plate or cake stand and top with cream cheese icing and some extra freshly grated orange zest.