Description

This Clementine & Almond Flour Tea Cake is a delightful, gluten-free dessert bursting with zesty flavor. Simple to prepare with clementines, almond flour, and eggs, it’s perfect for any occasion, whether it’s a cozy afternoon treat or a special celebration.

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 in a pot, cover with water, and bring to a boil. Reduce heat and cook for 2 hours. Drain and cool clementines.
Preheat the oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
Halve the cooled clementines, remove seeds, and process them in a food processor until smooth.
In a mixing bowl, beat the eggs well. Add the clementine puree and the remaining ingredients, mixing until just combined.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes until golden brown and firm in the center. Turn off the oven and let the cake sit for an additional 5 minutes.
Cool for at least 1 hour before slicing and serving.

Notes

Ensure clementines are well-cooked for better flavor and texture.
This cake can be served plain or with a dusting of powdered sugar for a nice presentation.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 12g
Sodium: 160mg
Fat: 22g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 180mg