Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Clementine & Almond Flour Tea Cake is a beautiful combination of zesty clementines and nutty almond flour, making it a gluten-free delight that everyone will love. The texture is incredibly moist and tender, while the flavor is a delightful balance of sweet and tart. This cake makes for a heartwarming treat perfect for afternoon tea or a cozy dessert after dinner.
Table of Contents
I first found this recipe during one of those whimsical afternoons when I was browsing through cookbooks on long-lost family recipes. A natural curiosity drew my attention to the vibrant colors and textures, and I just had to try making it. The process of cooking the whole clementines softens them and brings out an amazing depth of flavor you won’t find in a typical cake. What’s remarkable about this cake is how simple and wholesome it is—the ingredients are easy to find, and it’s naturally gluten-free too! I guarantee this Clementine & Almond Flour Tea Cake will become a go-to recipe in your baking repertoire!
Why You’ll Love This Recipe
- Simple & Quick: Just 20 minutes of prep time; you can whip it up easily!
- Irresistible Flavor: Bright citrus from the clementines pairs wonderfully with almond flour’s nuttiness.
- Eye-Catching Appeal: Golden-brown edges make it a showstopper on any dessert table.
- Flexible Serving: Great for breakfast, snack time, or dessert after dinner.
- Diet-Friendly Options: Naturally gluten-free and can be made dairy-free with simple swaps.
Ingredients You’ll Need
- 5 whole clementines (just under 1 pound): Whole clementines add a unique depth; you’re using the entire fruit, rind and all, which makes the cake incredibly flavorful. If clementines aren’t in season, you can substitute with mandarins or oranges but keep in mind it may alter the flavor.
- 6 large eggs: Eggs bind the ingredients and provide the structure for the cake. Always use room temperature eggs for better incorporation into the batter.
- 2.5 cups finely ground almond flour: This fine almond flour gives the cake its lovely texture while being gluten-free. If you can’t find almond flour, look for finely ground blanched almonds as a substitute, but the texture may vary slightly.
- 1 cup coconut sugar: Coconut sugar adds a rich, caramel-like sweetness to the cake. Like regular sugar, you can swap it out for brown sugar, but the flavor will be a little different.
- 1 teaspoon baking powder: Baking powder provides the gentle lift necessary for the cake to rise. Ensure it’s fresh for best results.
How to Make Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
- Cook the Clementines: Place the whole clementines in a pot, covering them with water. Bring to a boil, then reduce to a gentle simmer and cook for 2 hours. This process softens the fruit and enhances the flavor. After cooking, drain the clementines and allow them to cool to room temperature.
- Preheat the Oven: While the clementines cool, preheat your oven to 375 degrees F. Prepare an 8 or 9-inch springform pan by lining it with parchment paper to prevent sticking.
- Blend the Clementines: Once cooled, cut the clementines in half and remove any seeds. Transfer the clementines to a food processor or blender and process until entirely smooth, creating a beautiful puree.
- Mix the Ingredients: In a mixing bowl, beat the 6 large eggs until well combined. Add the clementine puree, 2.5 cups finely ground almond flour, 1 cup coconut sugar, and 1 teaspoon baking powder. Mix until just combined; you don’t want to over-mix this cake.
- Transfer and Bake: Pour the batter into your prepared springform pan, smoothing it out evenly. Place it in the oven and bake for 40 to 50 minutes or until the edges are golden brown, and the center feels firm to the touch. If you can, bake it for 40 minutes first to avoid overbaking.
- Cool the Cake: Once done, turn off the oven and let the cake sit in there for an additional 5 minutes. This helps it set perfectly. Afterward, move the cake to a cooling rack and let it cool for at least 1 hour before slicing and serving. Slice it when it’s completely cool to maintain that perfect texture.
Storing & Reheating
Store leftover cake at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate it for up to a week, keeping it in a container with a tight lid. You can also freeze the cake for up to 3 months—just slice it, wrap it well in plastic wrap, and place it in a freezer bag. To refresh the texture, simply thaw it overnight in the refrigerator and warm it slightly in the oven at 350 degrees F for 10-15 minutes.
Chef’s Helpful Tips
- Don’t Overmix: Mix just until combined; overmixing will lead to a tougher texture.
- Egg Temperature: Using room temperature eggs helps the batter mix better and results in a lighter cake.
- Check Freshness: Make sure your baking powder is fresh for the best rise.
- Texture Troubleshooting: If your cake doesn’t rise well, check that your baking powder is active and consider watching your oven temperature.
- Flavor Twists: Consider adding a teaspoon of vanilla extract or almond extract to enhance the flavor; it complements the clementines beautifully.
- Make Ahead: This cake keeps well, so consider making it ahead of time for an event. It tastes even better the next day!
Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is not just a treat, but a delightful experience full of sunshine and warmth. The unique combination of clementines and almond flour offers an incredible flavor and texture that’s hard to beat. Don’t hesitate to experiment a little with the flavors or add your own special touch. I can’t wait for you to make this cake and share it with family and friends. Dive in and enjoy every slice!
Recipe FAQs
Can I use other citrus fruits for this recipe?
Absolutely! While clementines offer a lovely sweetness, you can substitute with mandarins, oranges, or even lemons for a tangier flavor. Just keep in mind that the sweetness and zestiness will vary slightly with different citrus fruits.
Can I make this cake dairy-free?
Yes, this recipe is already dairy-free! If you wish to add flavoring, just ensure any extracts used are also dairy-free. Enjoy this cake without any concern for dairy allergies!
Why is cooking the clementines necessary?
Cooking the clementines softens the entire fruit, making it easier to blend into a smooth puree. This process intensifies their flavor and ensures that the cake has a moist, unique texture.
How can I tell if the cake is done?
Check for doneness by gently poking the center of the cake. If it feels firm and springs back, it’s ready! You can also use a toothpick; it should come out clean or with just a few crumbs attached.
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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: Gluten-Free
Description
This Clementine & Almond Flour Tea Cake is a delightful treat, packed with the vibrant flavors of clementines and made simple with just a few ingredients. Perfect for gatherings or a cozy afternoon snack, this gluten-free dessert brings joy in every bite!
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 (rind included) in a pot and fill with water. Bring to a full boil, then reduce heat to a gentle boil and cook for 2 hours. Drain and let cool to room temperature.
- Preheat oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half, remove the seeds, and transfer to a food processor or blender. Process until smooth.
- In a mixing bowl, beat the eggs until well combined. Add the clementine puree and other ingredients, mixing until just combined.
- Pour the cake batter into the prepared springform pan.
- Bake for 40 to 50 minutes until golden brown around the edges and firm when gently poked in the center. Turn off the oven and let the cake sit for an additional 5 minutes in the hot oven.
- Allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Ensure clementines are well-cooked before pureeing for the best texture.
Adjust baking time based on oven performance; the cake may need extra time if not fully set.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 180mg
