Description
Enjoy the light, moist flavor of this Clementine & Almond Flour Tea Cake made from whole clementines, almond flour, and eggs. Perfect for a delightful dessert or a snack with tea, it’s simple to prepare and absolutely 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, rind included, in a pot and cover with water. Bring to a boil, then reduce to a gentle boil for 2 hours. Drain and let cool.
- Preheat your oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
- Once cooled, cut the clementines in half, remove the seeds, and blend until smooth in a food processor or blender.
- In a mixing bowl, beat the eggs until well-blended. Add the clementine puree and the rest of the ingredients, mixing until just combined.
- Pour the batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown around the edges and firm to the touch in the center. Turn off the oven and let the cake sit for an additional 5 minutes inside the oven.
- Allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Make sure to use whole clementines as the rind is essential for flavor.
For added moisture, you can adjust baking times based on your oven’s performance.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 16g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 186mg