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 in a pot and cover with water. Bring to a boil, then reduce to a gentle boil for 2 hours. Drain and cool to room temperature.
- Preheat the oven to 375°F and line a springform pan with parchment paper.
- Halve the cooled clementines and remove the seeds. Blend to a smooth puree using a food processor or blender.
- In a mixing bowl, beat the eggs until well-mixed. Add the clementine puree and other cake ingredients, mixing until just combined. You can also blend all ingredients in the food processor for convenience.
- Pour the batter into the prepared springform pan and bake for 40 to 50 minutes, until golden brown and firm in the center. Let the cake sit in the oven for an additional 5 minutes with the heat off.
- Allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Ensure clementines are well washed before cooking with skins.
Adjust baking time based on your oven’s performance; check for doneness at 40 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6g
- Sodium: 32mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 125mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.