Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is one of those delightful desserts that seem to embrace warmth and comfort in every bite. With a tender crumb and citrusy brightness that will remind you of sunny days, this cake is naturally gluten-free thanks to the use of almond flour. The combination of sweet, fragrant clementines and lightly nutty almond flour creates a cake that is both refreshing and rich, making it the perfect centerpiece for any gathering. Whether enjoyed with afternoon tea or after dinner, it promises to be a crowd-pleaser.
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I first discovered this gem of a recipe during a casual afternoon spent leafing through a collection of family recipes. The allure of clementines, especially when they’re in season, is hard to resist. Their sweet-tart flavor makes any dish feel special, and when baked, they transform into something magical. That’s when I decided to make Clementine & Almond Flour Tea Cake at home, with the anticipation of how good the house would smell while it baked—and it did not disappoint! I’m genuinely excited to share this recipe with you, as it’s simple yet impressive. So, let’s dive into the refreshing joy of this cake together!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 1 hour and 5 minutes with just 20 minutes of prep time.
- Irresistible Flavor: Each bite bursts with vibrant clementine notes paired with moist almond flour.
- Eye-Catching Appeal: Impress your family and friends with a beautiful, golden cake that demands attention.
- Flexible Serving: Ideal for breakfast, brunch, or an afternoon snack—it’s versatile!
- Diet-Friendly Options: Naturally gluten-free, making it perfect for those with dietary restrictions.
Ingredients You’ll Need
- 5 whole clementines (just under 1 pound): These add natural sweetness and flavor. Choose plump, firm fruits for the best results.
- 6 large eggs: Essential for binding and providing structure. Using room temperature eggs helps the batter combine better.
- 2.5 cups finely ground almond flour: This gluten-free alternative gives the cake a lovely nutty flavor and moist texture. Look for a fine grind for the best results.
- 1 cup coconut sugar: Offers a deeper, caramel-like sweetness compared to regular sugar. Brown sugar or granulated sugar can be used, but they will alter the taste slightly.
- 1 teaspoon baking powder: A must for achieving that fluffy texture. Make sure it’s fresh for optimal results.
How to Make Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
- Prepare the Clementines: Place whole clementines (rind included) in a pot and fill it with water. Bring to a full boil on the stovetop. Lower the heat to maintain a gentle boil and cook for 2 hours. Drain and let them cool to room temperature.
- Preheat the Oven: Set your oven to 375°F. While it warms, line an 8-inch or 9-inch springform pan with parchment paper to prevent sticking and ease serving later.
- Purée the Clementines: Once cooled, cut the clementines in half and remove any seeds. Transfer them to a food processor or blender and process until smooth to create a vibrant paste.
- Combine the Ingredients: In a mixing bowl, beat 6 large eggs until well-beaten. Add the clementine puree, almond flour, coconut sugar, and baking powder to this bowl. Mix until just combined—do not overmix. If you prefer, you can blend everything together in the food processor for an even smoother mix.
- Transfer to the Pan: Pour the cake batter into the prepared springform pan, spreading it evenly.
- Bake the Cake: Bake for 40 to 50 minutes, until the edges are golden brown, and the center feels firm when gently poked. I typically find that 40 minutes is perfect in my oven. Once baked, turn off the oven and let the cake sit for an additional 5 minutes inside the warm oven.
- Cool and Serve: Allow the cake to cool in the pan for at least 1 hour before slicing and serving. This waiting time will enhance the flavors further!
Storing & Reheating
Clementine & Almond Flour Tea Cake can be stored at room temperature for 1-2 days in an airtight container. For longer storage, refrigerate it in an airtight container for up to a week. If you want to keep it fresh for an extended period, consider freezing the cake—wrap it well in plastic wrap and store in a freezer-safe container for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and allow it to come to room temperature before serving. Note that the texture may change slightly after freezing, but a quick warm-up in the oven can help revitalize it.
Chef’s Helpful Tips
- Avoid Overbaking: Keep an eye on the cake towards the end of the baking time. Removing it at the right moment ensures extra moisture.
- Clementine Quality Matters: Opt for organic clementines if possible, as they have a more vibrant flavor and are pesticide-free.
- Egg Temperature: Using eggs at room temperature will give your cake a better rise and texture.
- Texture Troubleshooting: If your cake sinks in the middle, it may need more baking time or has been mixed too much. Always check doneness based on firmness, not just timing.
- Flavor Enhancements: Adding a splash of vanilla extract or almond extract can deepen the cake’s flavor profile, complementing the citrus perfectly.
Clementine & Almond Flour Tea Cake is not just a treat for the taste buds; it also showcases the beautiful harmony of flavors that can come from simple ingredients. The way the clementines transform during cooking into a rich puree brings life to each slice. I encourage you to experiment with different citrus fruits—like oranges or lemons—and adapt the recipe to your taste.
The joy of baking this naturally gluten-free cake lies in its simplicity and deliciousness, genuinely making it a delightful addition to your dessert repertoire. So, give it a try, gather your loved ones, and enjoy each bite together!
Recipe FAQs
Can I use other citrus fruits instead of clementines?
Absolutely! Oranges, tangerines, or even lemons can be swapped in. Just remember that the sweetness and acidity may vary, so adjust the sugar in the recipe according to your taste.
Can I make this recipe vegan?
To make it vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg used) or commercial egg replacers. Note that the texture might differ slightly.
Is this cake moist, and how long does it stay fresh?
Yes, the cake is wonderfully moist thanks to the clementines and almond flour. When stored properly, it remains fresh for about a week in the fridge and can be frozen for up to 3 months.
Can I use regular flour instead of almond flour?
This recipe is designed to be gluten-free with almond flour, so using regular flour will change the consistency and result in a different cake. If you need a gluten-containing version, you might need to adjust the liquid and consider adding a gluten-free blend designed for baking.
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📖 Recipe Card
Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: 1 cake 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Paleo
Description
This Clementine & Almond Flour Tea Cake is a delightful, gluten-free dessert bursting with zesty flavor. Simple to prepare with clementines, almond flour, and eggs, it’s perfect for any occasion, whether it’s a cozy afternoon treat or a special celebration.
Ingredients
- 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, cover with water, and bring to a boil. Reduce heat and cook for 2 hours. Drain and cool clementines.
- 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 process them in a food processor until smooth.
- In a mixing bowl, beat the eggs well. Add the clementine puree and the remaining ingredients, mixing until just combined.
- Pour the batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown and firm in the center. Turn off the oven and let the cake sit for an additional 5 minutes.
- Cool for at least 1 hour before slicing and serving.
Notes
Ensure clementines are well-cooked for better flavor and texture.
This cake can be served plain or with a dusting of powdered sugar for a nice presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg
