Description
This Clementine & Almond Flour Tea Cake brings together the delightful flavors of clementines and almond flour. Perfectly moist and naturally gluten-free, it’s a simple, indulgent treat 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 fill with water. Bring to a full boil, then reduce heat to a gentle boil and cook for 2 hours.
- Drain the clementines and allow them to cool to room temperature.
- Preheat oven to 375 degrees F and line an 8-inch or 9-inch spring form pan with parchment paper.
- Cut the cooled clementines in half and remove the seeds. Transfer them to a food processor or blender and process until smooth.
- In a mixing bowl, beat the eggs until well-beaten. Add the remaining ingredients, including the clementine puree, and mix just until combined. You can also blend all ingredients in the food processor used for clementines if preferred.
- Transfer the batter to the prepared spring form pan.
- Bake for 40 to 50 minutes until the cake is golden brown and firm to the touch in the center. Turn off the oven and let the cake sit for an additional 5 minutes in the hot oven.
- Once done, cool the cake for at least 1 hour before slicing and serving.
Notes
Ensure the clementines are well cleaned before boiling as the rind is used in the recipe.
The cake can be enjoyed plain or topped with your favorite gluten-free frosting or fruit.
Nutrition
- Serving Size: 1 slice
- Calories: 353
- Sugar: 17 g
- Sodium: 106 mg
- Fat: 23 g
- Saturated Fat: 2 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 186 mg