Poppy Seed Cakes with Candied Kumquats

For the cakes: Cream the butter and sugar until light and fluffy. Gradually stir in the egg yolks. Sift together the flour, cornstarch, baking powder and poppy seeds then fold into the batter. Whip the egg whites until stiff and carefully fold into the batter. Grease 4 ramekins and sprinkle with breadcrumbs. Divide the batter between the ramekins and bake for 35-40 minutes. For the candied kumquats: Warm the honey in a saucepan, add the kumquats and simmer for 3-4 minutes, stirring. Add the orange zest and simmer over medium heat for 4 minutes. Remove the cakes from the oven, let cool briefly then invert onto serving plates. Sprinkle with poppy seeds and serve with the candied kumquats.