Description
This Clementine & Almond Flour Tea Cake is a delightful blend of citrusy sweetness and nutty flavor, perfect for a simple dessert or afternoon tea. Made with whole clementines and almond flour, it’s not only gluten-free but also easy to prepare and incredibly satisfying for anyone who loves homemade treats.
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 (rind included) in a pot and fill it with water. Bring to a full boil, then reduce heat to a gentle boil and cook for 2 hours. Drain the clementines and let them cool to room temperature.
- Preheat the oven to 375 degrees F and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half and remove the seeds. Transfer the clementines to a food processor or blender and process until smooth.
- In a mixing bowl, beat the eggs until well blended. Add the clementine puree and the remaining ingredients for the cake, then mix until just combined. Alternatively, you can blend all ingredients in the same food processor used for the clementines.
- Pour the cake batter into the prepared springform pan.
- Bake for 40 to 50 minutes, until the cake is golden brown around the edges and feels firm when gently poked in the center. Turn off the oven and let the cake sit for an additional 5 minutes in the still-hot oven.
- Allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Ensure the clementines are thoroughly cooked for the best flavor and texture.
Allowing the cake to cool completely improves slicing and serving.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 8g
- Sodium: 35mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 480mg