Description
Enjoy the delightful taste of Clementine & Almond Flour Tea Cake, made with wholesome ingredients. This naturally gluten-free treat is perfect for any occasion, easy to prepare, and simply delicious!
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 add water until fully covered. Bring to a full boil, then reduce heat to a gentle boil 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.
- Cut cooled clementines in half and remove seeds. Blend clementines until smooth in a food processor.
- In a mixing bowl, beat the eggs well. Add in the clementine puree and remaining ingredients. Mix until 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
Ensure clementines are cooked until very soft for the best texture.
You can blend all the ingredients together in the food processor for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 12g
- Sodium: 54mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 186mg