INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6175
Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the
bottom and sides with the toasted almonds.
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.
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.
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.
Note: To toast almonds, preheat the oven to 350 degrees. Spread the almonds
on a cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.
Yield: 8 to 10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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