Hazelnut Crunch Cake with Honeyed Kumquats

Preheat the oven to 180°C (350°F). Toast the hazelnuts in a dry pan until golden brown. Let them cool, then chop them coarsely. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Fold in the chopped hazelnuts. Pour the batter into a greased and floured cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the honeyed kumquats. Slice the kumquats and remove the seeds. In a small saucepan, heat the honey over low heat until melted. Add the kumquats and cook for 5 minutes, stirring occasionally. Remove from heat and let cool. Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve the hazelnut crunch cake with honeyed kumquats on top. Enjoy!