Hazelnut Crunch Cake With Honeyed Kumquats Recipe

Name: Hazelnut Crunch Cake With Honeyed Kumquats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup water; 2 cups unhusked hazelnuts, toasted; 55 kumquats (about 21 ounces); 1 1/2 cups Chardonnay; 3/4 cup sugar; 3/4 cup honey; 10 whole star anise* or whole cloves; 1 vanilla bean, split lengthwise; 1 cup unhusked hazelnuts, toasted; 2 cups all purpose flour; 1 tablespoon baking powder; 1 1/2 teaspoons Chinese five-spice powder**; 3/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/2 cups sugar; 3 large egg yolks; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 1 1/4 cups whole milk; 5 large egg whites; 1 1/2 8-ounce containers mascarpone; 1 1/2 cups chilled whipping cream; 3 tablespoons sugar; 4 teaspoons Cognac or brandy; 1 tablespoon vanilla extract; **

Bake this irresistible Hazelnut Crunch Cake With Honeyed Kumquats at home. Made with sugar, water, hazelnuts and kumquats. Easy step-by-step instruction…

This Hazelnut Crunch Cake With Honeyed Kumquats relies on simple, everyday ingredients such as sugar, water, unhusked hazelnuts, toasted and kumquats (about 21 ounces). It comes together quickly and makes 4 servings, at about 2078 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Hazelnut Crunch Cake With Honeyed Kumquats delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 cup sugar
1/4 cup water
2 cups unhusked hazelnuts, toasted
55 kumquats (about 21 ounces)
1 1/2 cups Chardonnay
3/4 cup sugar
3/4 cup honey
10 whole star anise* or whole cloves
1 vanilla bean, split lengthwise
1 cup unhusked hazelnuts, toasted
2 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder**
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
1 tablespoon vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites
1 1/2 8-ounce containers mascarpone
1 1/2 cups chilled whipping cream
3 tablespoons sugar
4 teaspoons Cognac or brandy
1 tablespoon vanilla extract
**

1
Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally. Mix in nuts. Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.
2
Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes. Cool.
3
Preheat oven to 350u00b0F. Line 15 1/2 x 10 1/2 x 1-inch or 17 x 11 x 3/4-inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl. Whisk in baking powder, spice, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. Beat in dry ingredients alternately with milk in several additions, just until combined. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spread batter evenly in prepared pan.
4
Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11-inch cake and 28 minutes for 15 1/2 x 10 1/2-inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foil-lined rack; cool completely. Cut hazelnut cake crosswise into 3 equal pieces.
5
Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).
6
Place 1 cake piece on platter. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with second cake piece. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece. Spread remaining frosting over top and sides of cake. Drain remaining kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers.
7
Press remaining nut crunch around sides of cake. Drizzle 2 tablespoons syrup over cake and serve.

2078

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup water, 2 cups unhusked hazelnuts, toasted, 55 kumquats (about 21 ounces), and more.

Yes, Hazelnut Crunch Cake With Honeyed Kumquats falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2078 kcal
Category
Baking & Desserts

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