Description
This Clementine & Almond Flour Tea Cake is a delightful treat boasting simple prep and irresistible flavors, perfect for any occasion! Featuring whole clementines and finely ground almond flour, it’s a naturally gluten-free dessert that everyone will love.
Ingredients
Scale
- 5 whole clementines just under 1 pound
- 6 large eggs
- 2.5 cups finely ground almond flour
- 1 cup coconut sugar
- 1 teaspoon baking powder
Instructions
- Place whole clementines in a pot, cover with water, and boil for 2 hours. Then drain and let them cool.
- Preheat your oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half, seed them, and blend until smooth in a food processor or blender.
- In a mixing bowl, beat the eggs well, then add the clementine puree along with other ingredients. Mix until just combined.
- Pour the batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown and firm in the center. Turn off the oven and let the cake sit inside for an extra 5 minutes.
- Cool the cake for at least 1 hour before slicing and serving.
Notes
Ensure clementines are fully cooled to room temperature before blending.
For a smoother batter, ingredients can be blended together in the food processor after the clementines are pureed.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg