Description
This Clementine & Almond Flour Tea Cake is a deliciously moist dessert featuring the vibrant flavors of clementines. Made from simple ingredients like eggs and almond flour, this cake is a fantastic gluten-free option that’s perfect for gatherings or as a cozy snack. Its easy preparation will have you baking in no time, making it an ideal choice for dessert lovers seeking homemade goodness.
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 the whole clementines in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours. Drain and let cool.
- Preheat your oven to 375°F (190°C) and line an 8-inch or 9-inch springform pan with parchment paper.
- Halve the cooled clementines to remove seeds, then puree them in a blender or food processor until smooth.
- In a mixing bowl, beat the eggs and then add in the clementine puree along with the almond flour, coconut sugar, and baking powder. Mix until just combined.
- Pour the batter into the prepared springform pan and bake for 40 to 50 minutes until golden brown and firm to the touch.
- Turn off the oven and leave the cake inside for an additional 5 minutes. Let it cool for at least an hour before slicing and serving.
Notes
Make sure to use fresh clementines for the best flavor.
You can substitute coconut sugar with any other granulated sweetener of your choice.
For a more intense flavor, add a teaspoon of vanilla extract to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 186mg