Combine agave, butter, wine and eggs; beat thoroughly. Combine flour, baking soda, lemon peel, spices and salt; mix well. Add dry ingredients to agave mixture; beat until thoroughly mixed. Stir in hazelnuts. Pour into greased and floured 13 x 9 x 2-in. pan. Bake at 325°F for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes on rack; invert cake onto serving plate or tray.