Description
This Clementine & Almond Flour Tea Cake is a delightful dessert featuring fresh clementines and almond flour, making it a naturally gluten-free treat. Perfect for any occasion and easy to prepare, it promises a burst of citrus flavor in every bite!
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 and fill with water. Bring to a boil, then reduce to a gentle boil and cook for 2 hours. Drain and cool to room temperature.
- Preheat the oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half, remove seeds, and blend until smooth in a food processor.
- Beat the eggs in a mixing bowl. Combine all ingredients, including clementine puree, and mix until just blended.
- Pour the batter into the prepared pan.
- Bake for 40 to 50 minutes until golden brown and firm to the touch. Let it sit in the hot oven for 5 minutes after turning it off.
- Cool the cake for at least 1 hour before slicing and serving.
Notes
Ensure clementines are well-cooked for better flavor and moisture.
Allow the cake to cool properly for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 180mg