Description

This Clementine & Almond Flour Tea Cake combines the bright flavor of clementines with wholesome almond flour for a delightful treat. Perfect for gatherings or a cozy dessert, its simple preparation makes it a must-try for all home bakers.

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

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Instructions

Place whole clementines (including rind) in a pot and cover with water. Bring to a boil, then reduce to a gentle boil and cook for 2 hours. Drain and cool clementines.
Preheat the oven to 375°F and line an 8 or 9-inch springform pan with parchment paper.
Cut cooled clementines in half, remove seeds, and blend until smooth in a food processor or blender.
In a mixing bowl, beat eggs well. Add the clementine puree and remaining ingredients and mix until just combined. Alternatively, blend all ingredients in the food processor used for clementines.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes, until golden brown and firm to the touch. Turn off the oven and let the cake sit for an additional 5 minutes in the oven.
Cool for at least 1 hour before slicing and serving.

Notes

Ensure clementines are completely cooled before blending them for smooth texture.
The cake can be served plain or with a dusting of powdered sugar for extra sweetness.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 10g
Sodium: 50mg
Fat: 19g
Saturated Fat: 1.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 10g
Cholesterol: 210mg