Description
Enjoy the vibrant flavor of this Clementine & Almond Flour Tea Cake. Made with simple ingredients, this gluten-free delight shines as an easy homemade dessert or tea-time treat.
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, rind included, in a pot filled with water.
- Bring the water to a boil, then reduce heat to a gentle boil.
- Cook the clementines for about 2 hours.
- Drain the clementines and let them cool to room temperature.
- Preheat your oven to 375 degrees F and line an 8 or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half and remove any seeds.
- Transfer the clementines to a food processor or blender and blend until smooth.
- In a mixing bowl, beat the eggs until well combined.
- Add the clementine puree and remaining ingredients to the bowl and mix until just combined.
- Pour the batter into the prepared springform pan.
- Bake for 40 to 50 minutes, until golden brown and firm to the touch in the center.
- Turn off the oven and let the cake sit for 5 more minutes inside before removing it.
- Allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Make sure to use fresh clementines for the best flavor.
You can substitute coconut sugar with regular sugar if desired.
The cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 220 mg