Description
This Clementine & Almond Flour Tea Cake is a delightful blend of clementines and almond flour, creating a moist and flavorful treat that’s simple to make for any occasion.
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 full boil, then reduce heat and cook at a gentle boil for 2 hours. Drain and cool to room temperature.
- Preheat oven to 375°F and line an 8- or 9-inch springform pan with parchment paper.
- Cut cooled clementines in half, remove seeds, and transfer to a food processor. Process until smooth.
- In a mixing bowl, beat the eggs until well-beaten. Add the clementine puree and other ingredients, mixing until just combined. Alternatively, blend all in the food processor used for the clementines.
- Pour the batter into the prepared springform pan.
- Bake for 40-50 minutes, until the cake is golden 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
Ensure clementines are well cooked to enhance flavor and texture.
For best results, allow the cake to cool completely before serving to maintain structure.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 1.5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 180mg