Beat the eggs with the half part of the sugar.
Then, we put the rest of the sugar, the oil and the tigernut horchata. We mix until everything is well integrated.
In a separated bowl, put the flour and baking powder in a sieve or a strainer and sieve it.
Spread butter in a mold and then sprinkle with flour, to avoid that it stick. Then we put the mixture here.
preheated the oven to 180ºC. Put the mold for about 30 minutes.
For the praliné we chop the hazelnuts and incorporate them to a blond caramel.
To finish we will put in a glass the cake , with praline and blueberries , and add a good quality tigernut horchata.
Dish prepared by contestants of the program "Master Chef Junior 4"