Description
This Clementine & Almond Flour Tea Cake is a delightful blend of zesty clementines and wholesome almond flour, making it naturally gluten-free and perfect for a comforting dessert. Simple to prepare and bursting with flavor, it’s ideal for quick gatherings or a cozy afternoon 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 and cover with water. Bring to a boil on the stovetop, then reduce heat to a gentle boil and cook for 2 hours. Drain and allow to 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 and remove the seeds. Blend the clementines until smooth in a food processor or blender.
- In a mixing bowl, beat the eggs until well-combined. Add the clementine puree and the other ingredients, mixing until just combined. Alternatively, blend everything in the food processor used for clementines.
- Pour the batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown on the edges and firm in the center. Turn off the oven and leave the cake inside for an additional 5 minutes.
- Remove from the oven and let cool for at least 1 hour before serving.
Notes
Ensure the clementines are ripe for the best flavor.
Storage: Keep the cake in an airtight container for up to 4 days at room temperature.
Variations: You can add spices like cinnamon for an extra flavor kick.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg