Name: Hazelnut Crunch Cake with Honeyed Kumquats
Yield: Makes 10 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; *Brown, star–shaped seedpods; available in the spice section of some supermarkets, at specialty foods stores, and at Asian markets.; **A spice blend that usually contains ground aniseed, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

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Hazelnut Crunch Cake with Honeyed KumquatsMark Thomas

Tender cake, creamy filling, crunchy nuts, and tangy–sweet kumquats add up to one glam holiday dessert.

Recipe notes

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