FOR SPICE CAKE AND TOASTED NUTS: Heat oven to 350° with rack in middle.

Spread nuts on a rimmed baking sheet and toast in the oven until lightly golden and skins are blistered, about 12 minutes.

Remove nuts from oven and wrap in a kitchen towel; let steam 1 minute, then rub nuts in towel to remove loose skins (it’s fine if not all skins come off). Let nuts cool completely, then finely chop and set aside.

Butter a 9- x 5-inch loaf pan.

In a medium bowl, whisk together flour, cocoa, half of the vanilla seeds, cinnamon, cloves, and pinch salt and pepper.

In a large bowl whisk together butter and confectioners sugar. Add honey. Whisk in egg yolks and eggs, one at a time. In two batches, whisk flour mixture into butter mixture to form a thick batter. Using a spatula, transfer batter to prepared pan; smooth with spatula. Bake cake, rotating once halfway through, until a cake tester inserted in center comes out clean, about 35 minutes. Cool in pan on wire rack, 10 minutes, then run a knife around edges and unmold.

FOR RICE PUDDING: In a large saucepan combine 4 cups water, rice and pinch salt; bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until rice is tender, about 15 minutes. Drain rice and return to pot. Add milk and sugar; bring to a boil, reduce to a gentle simmer and cook, stirring frequently, until pudding is creamy, about 20 minutes. Transfer to a large bowl and cool 15 minutes, then stir in cream.

FOR HAZELNUT CREAM: In a medium saucepan combine milk, half of the toasted hazelnuts, remaining half of the vanilla seeds and sugar. Bring just to a boil, then transfer to a blender and purée until smooth. In same saucepan, whisk together egg yolks and corn starch, then whisk in milk mixture; warm over medium heat until sauce begins to thicken, 4 to 5 minutes. Divide among 6 shallow serving bowls.

Cut 12 (1/4-inch-thick) slices from cake. Arrange 2 slices in each bowl. Top with rice pudding, dust with cocoa and sprinkle with remaining nuts.