Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is a resplendent delight that brings together the brightness of fresh clementines with the nutty goodness of almond flour. Picture a cake that’s moist, bursting with flavor, and has a gentle, golden crust. This gluten-free masterpiece requires minimal effort and ingredients and is perfect for any occasion. Whether you’re serving it at a cozy afternoon tea or impressing guests at a dinner party, this cake will surely steal the spotlight. It’s an easy recipe that champions health without compromising on taste, letting the natural sweetness of clementines shine through with every slice.
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I first stumbled upon the idea of making a clementine cake during a cloudy, crisp winter day when I craved something sweet yet light. Intrigued by the prospect of a fruit-infused treat that could brighten up the dullest of moments, I decided to experiment with clementines and almond flour. The result was nothing short of magical. Not only did the clementines provide a wonderful citrus aroma throughout my kitchen, but their flavor, perfectly balanced by the warmth of almond flour, wrapped the house in an inviting embrace. You simply can’t resist a cake that tastes like sunshine!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 60 minutes with less than 20 minutes of prep time.
- Irresistible Flavor: The blend of sweet clementines and earthy almond flour creates a delightful complex flavor.
- Eye-Catching Appeal: This cake has a beautiful golden hue that’s sure to impress your guests.
- Flexible Serving: Perfect for breakfast, a snack, or dessert; delightful any time of the day.
- Diet-Friendly Options: Naturally gluten-free and can be adapted for lower sugar alternatives.
Ingredients You’ll Need
- 5 whole clementines (just under 1 pound): These vibrant fruits are the star of the cake, providing natural sweetness and zest. Make sure they are fresh and firm!
- 6 large eggs: Eggs bring moisture and richness to the cake, helping it to hold together. Always use room temperature eggs for the best texture.
- 2.5 cups finely ground almond flour: This gluten-free flour makes the cake wonderfully dense and nutty. Look for ultra-fine almond flour for a smooth finish; you can grind your own if needed!
- 1 cup coconut sugar: A natural sweetener that adds depth without overpowering the citrus flavor. You can substitute with granulated sugar depending on your preference.
- 1 teaspoon baking powder: This gives the cake a slight lift, ensuring it’s light and airy. Make sure to check your baking powder’s freshness for the best rise.
How to Make Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Prepare the Clementines: Place whole clementines (rind included) in a pot and fill with enough water to cover them. Bring to a vigorous boil over medium heat. Reduce the heat and maintain a gentle boil for about 2 hours, allowing the clementines to soften. After cooking, drain them and let them cool to room temperature.
Preheat the Oven: While the clementines are cooling, preheat your oven to 375 degrees F. Line an 8-inch or 9-inch springform pan with parchment paper for easy removal later on.
Blend the Clementines: Once cooled, cut the clementines in half and remove any visible seeds. Transfer the clementine halves to a food processor or blender and puree until smooth.
Mix the Batter: In a mixing bowl, beat the 6 large eggs until fluffy. Add the clementine puree, 2.5 cups finely ground almond flour, 1 cup coconut sugar, and 1 teaspoon baking powder. Stir well until just combined; don’t overmix as this can affect the texture.
Bake the Cake: Pour the cake batter into the prepared springform pan, smoothing the top gently. Bake in your preheated oven for about 40 to 50 minutes or until the edges are beautifully golden and the center feels firm to the touch. When done, turn off the oven and leave the cake in there for an additional 5 minutes to set.
Cool & Serve: Allow the cake to cool for at least 1 hour in the pan before removing it. Once it has cooled, slice and serve. You can enjoy it plain, dusted with powdered sugar, or even topped with a dollop of whipped cream.
Storing & Reheating
Store your clementine & almond flour tea cake at room temperature in an airtight container for up to 3 days. If you wish to keep it longer, refrigerate it for up to a week. For extended storage, slice the cake and wrap it tightly in plastic before placing it in the freezer—this will last for about 3 months. When you’re ready to enjoy it again, simply thaw it at room temperature or warm it up in the oven at 350 degrees F for about 10 minutes. You may notice a slight change in texture, but refreshing it in the oven brings back its lovely moisture.
Chef’s Helpful Tips
- If you want to avoid any bitterness from the clementine peels, use organic clementines and wash them well before cooking.
- Room temperature eggs are crucial for creating a smooth batter; take them out of the fridge an hour before starting.
- Timing is key—make sure to monitor your cake closely, especially during the last few minutes of baking. An inserted toothpick should come out clean.
- If you prefer a sweeter cake, you can add an extra 1/4 cup of coconut sugar.
- Feel free to zest an extra clementine into the batter for an added burst of citrus flavor.
- This cake makes an excellent candidate for brunch! Consider serving it warm alongside a citrus salad or a cup of tea.
The clementine & almond flour tea cake is a delightful way to incorporate fresh fruit into your baking while keeping things gluten-free. This cake is not just about flavor; it’s about comfort and the joy of sharing something homemade with your loved ones. I encourage you to play around with this recipe. Experiment with different fruit substitutions, different nut flours, or even a drizzle of chocolate or honey on top for a creative twist.
Cooking should be fun, so enjoy the process, and dive into your next slice of this wonderful cake. Your friends and family are in for a treat!
Recipe FAQs
Can I use other citrus instead of clementines?
Absolutely! Oranges or even lemons can work well in this recipe. Just make sure to adjust the sweetness as lemon may require a bit more sugar to balance the tartness.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. It stays moist and flavorful for several days, making it a fantastic option for gatherings or meal prep.
What’s the best way to slice the cake?
Use a serrated knife for the cleanest cut. If the cake is particularly moist, dipping your knife in warm water before slicing can help it glide through more easily.
Can I substitute the almond flour for something else?
While almond flour is key to this gluten-free cake, you can try cashew flour or sunflower seed flour as alternatives. Just keep in mind they might produce a slightly different texture and flavor.
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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 serving 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Gluten-Free
Description
Enjoy a delightful Clementine & Almond Flour Tea Cake that’s naturally gluten-free! This cake boasts a vibrant flavor profile, simple preparation, featuring whole clementines, almond flour, and eggs. It’s perfect for an easy dessert or a cozy gathering.
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, cover with water, and bring to a full boil on the stove. Reduce heat to a gentle boil and cook for 2 hours. After cooking, drain the clementines and let them cool to room temperature.
- Preheat your oven to 375°F (190°C) and line an 8-inch or 9-inch springform pan with parchment paper.
- Cut the cooled clementines in half, remove the seeds, and process them in a food processor until smooth.
- In a mixing bowl, beat the eggs until well combined. Add the almond flour, coconut sugar, baking powder, and clementine puree, mixing until just combined. Alternatively, blend all the ingredients in the food processor used for the clementines.
- Pour the cake batter into the prepared springform pan.
- Bake for 40 to 50 minutes until the cake is golden brown at the edges and feels firm to the touch in the center. Turn off the oven and let the cake sit for an additional 5 minutes inside the hot oven.
- Once done, allow the cake to cool for at least 1 hour before slicing and serving.
Notes
Ensure the clementines are cooked until soft for a smoother puree.
For best results, let the cake sit before slicing to maintain its structure.
This cake can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 140mg
