Description
This Clementine & Almond Flour Tea Cake offers an irresistible flavor and simple prep. Made with fresh clementines and almond flour, it’s perfect for any dessert craving!
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 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 cooled clementines in half, remove seeds, and blend until smooth in a food processor.
- In a mixing bowl, beat eggs well. Add clementine puree and remaining ingredients; mix until combined. Alternatively, blend all ingredients together in the food processor.
- Pour the cake batter into the prepared pan.
- Bake for 40 to 50 minutes until golden brown and firm in the center. Let it rest in the oven for an additional 5 minutes after turning off.
- Cool the cake for at least 1 hour before slicing.
Notes
Ensure clementines are well cooked for optimal flavor.
The cake can be served plain or with a dusting of powdered sugar for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 210mg