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1
Preheat the oven to 325 degrees.
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2
Butter a 9inch round cake pan.
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3
Coat the bottom and sides with the toasted almonds.
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4
In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute.
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5
Combine the flour and sugar in another bowl and then add to the beaten cream cheese.
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6
Mix well, scraping down the sides of the bowl occasionally.
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7
Beat in the grated citrus zests.
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8
Add the eggs, egg yolks and vanilla extract.
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9
Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
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10
Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets.
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11
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.
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12
Bake 1 hour, or until the center feels firm when pressed.
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13
Immediately remove the cake pan from the larger pan and set aside to cool on a rack.
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14
Refrigerate 4 to 6 hours or overnight.
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15
To serve, place the pan over a low burner for about 1 minute to melt the butter.
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16
Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom.
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17
To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.
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18
Note: To toast almonds, preheat the oven to 350 degrees.
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19
Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes.
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20
Set aside to cool.
