Description

This Clementine & Almond Flour Tea Cake is a delightful dessert that combines the zesty flavor of clementines with the nuttiness of almond flour, perfect for quick treats or healthy snacks.

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 in a pot with water and bring to a full boil. Reduce heat and simmer for 2 hours. Drain and cool to room temperature.
Preheat the oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
Halve the cooled clementines, remove seeds, and blend until smooth in a food processor or blender.
Beat eggs in a mixing bowl until well combined. Add the clementine puree and other ingredients, mixing until just combined.
Pour the batter into the prepared pan.
Bake for 40 to 50 minutes until golden brown and firm to the touch. Let sit in the oven for an additional 5 minutes after turning it off.
Cool the cake for at least 1 hour before slicing.

Notes

The cake’s texture improves if allowed to cool completely before slicing.
Feel free to substitute coconut sugar with another sweetener if preferred.
Make sure to process the clementines until completely smooth for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 8g
Sodium: 50mg
Fat: 13g
Saturated Fat: 1g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg