Description
This Clementine & Almond Flour Tea Cake is a delightful treat, packed with the vibrant flavors of clementines and made simple with just a few ingredients. Perfect for gatherings or a cozy afternoon snack, this gluten-free dessert brings joy 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 (rind included) in a pot and fill with water. Bring to a full boil, then reduce heat to a gentle boil and cook for 2 hours. Drain and let cool to room temperature.
- Preheat oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half, remove the seeds, and transfer to a food processor or blender. Process until smooth.
- In a mixing bowl, beat the eggs until well combined. Add the clementine puree and other ingredients, mixing until just combined.
- Pour the cake batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown around the edges and firm when gently poked in the center. Turn off the oven and let the cake sit for an additional 5 minutes in the hot oven.
- Allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Ensure clementines are well-cooked before pureeing for the best texture.
Adjust baking time based on oven performance; the cake may need extra time if not fully set.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 180mg