Description

Enjoy the delightful flavor of this Clementine & Almond Flour Tea Cake! Made with whole clementines, almond flour, and coconut sugar, this gluten-free treat is perfect for any occasion, offering simple preparation and irresistible taste.

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

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Instructions

Place whole clementines (rind included) in a pot and fill with water. Bring to a boil then reduce to a gentle boil for 2 hours.
Drain clementines and let them 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 and remove the seeds. Puree in a food processor or blender until smooth.
In a mixing bowl, beat the eggs until well mixed. Add the clementine puree and remaining ingredients, mixing until just combined.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes until golden brown around the edges and firm in the center. Turn off the oven and let the cake sit for an additional 5 minutes.
Cool the cake for at least 1 hour before slicing and serving.

Notes

Make sure to use fresh clementines for the best flavor.
You can blend all ingredients in the food processor for easier cleanup.
Allowing the cake to cool properly enhances its texture.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 10g
Sodium: 50mg
Fat: 20g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 100mg