Description
Enjoy this moist and flavorful Clementine & Almond Flour Tea Cake, made with fresh clementines and almond flour. It’s naturally gluten-free and perfect for any occasion, whether it’s a quick coffee break or a delightful dessert after dinner.
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 bring to a boil. Reduce heat and simmer for 2 hours. Drain and cool the clementines.
- Preheat the oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
- Halve the cooled clementines, remove seeds, and puree in a food processor until smooth.
- In a mixing bowl, beat the eggs well. Add the clementine puree and other ingredients, mixing gently until combined.
- Pour the batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown and firm when touched in the center. Let it sit in the oven for 5 minutes after it's turned off.
- Cool for at least 1 hour before slicing to serve.
Notes
The clementines must be boiled whole with the rind for the best flavor.
You can blend all ingredients in the food processor for easier prep.
Make sure the cake cools thoroughly for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 368
- Sugar: 14g
- Sodium: 116mg
- Fat: 30g
- Saturated Fat: 3g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 186mg