Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Slivered almonds - toasted

  2. 2 1/2 lbs 1135g / 40oz Cream cheese - softened

  3. 3 tablespoons 45ml All-purpose flour

  4. 1 1/2 cups 297g / 10oz Sugar

  5. Grated zest of 1 lemon

  6. Grated zest of 2 oranges

  7. 5 Eggs

  8. 2 Egg yolks

  9. 1/2 teaspoon 2 1/2ml Vanilla extract

  10. Optional Garnish

  11. 1 cup 237ml Sour cream

  12. Thinly-sliced kumquats

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees. Butter a 9-inch round cake pan. Coat the bottom and sides with the toasted almonds.

  2. In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.

  3. Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.

  4. To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.

  5. This recipe yields 8 to 10 servings.


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