Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Clementine & Almond Flour Tea Cake is a delightful, moist dessert that bursts with the fresh and fragrant flavor of clementines. This gluten-free cake, featuring almond flour, is not just a treat; it’s incredibly easy to make. Thanks to the natural sweetness of clementines and the richness of eggs, you can enjoy a wonderfully satisfying dessert without guilt. Each bite offers a luscious texture that melts in your mouth, making it a delightful addition to any occasion.
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I first stumbled upon this recipe during a cozy afternoon spent searching for gluten-free options to satisfy a sweet craving. As winter approached and citrus fruits filled the markets, clementines quickly became my favorite. There’s something so comforting about the smell of boiling fruits that brings back memories of my grandmother’s kitchen. One taste of this harmonious clementine and almond flour tea cake, and I knew I had to share it. It’s a perfect sweet for gatherings or simply as an afternoon pick-me-up; you’ll be amazed by how well it pleases family and friends.
Why You’ll Love This Recipe
- Simple & Quick: Prepping and baking is a breeze with this recipe taking only about an hour.
- Irresistible Flavor: The rich clementine essence combined with almond flour creates an unforgettable flavor profile.
- Eye-Catching Appeal: Golden edges and a tender interior make this cake a showstopper on any dessert table.
- Flexible Serving: Ideal for breakfast, a snack, or a dessert; it suits any time of day.
- Diet-Friendly Options: Naturally gluten-free and dairy-free, it’s a great choice for various dietary needs.
Ingredients You’ll Need
- 5 whole clementines (just under 1 pound): These little citrus gems give the cake its vibrant flavor. Use organic ones if possible for the best taste.
- 6 large eggs: The eggs add richness and structure, helping bind the ingredients together. Make sure they’re at room temperature for optimal mixing.
- 2.5 cups finely ground almond flour: This gluten-free flour brings a nutty flavor and a moist texture. If you don’t have almond flour, finely ground cashew flour can work too.
- 1 cup coconut sugar: A less processed sugar alternative, it adds natural sweetness and a hint of caramel flavor. Brown sugar is a great substitute if needed.
- 1 teaspoon baking powder: This ensures your cake rises perfectly and has a light texture.
How to Make Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
- Prepare the Clementines: Place the whole clementines (rind included!) in a pot and fill it with water. Bring to a full boil over medium heat, then reduce to a gentle boil, cooking for about 2 hours. Drain the clementines and set them aside to cool to room temperature.
- Preheat the Oven: While the clementines cool, preheat your oven to 375 degrees F. Line an 8-inch or 9-inch springform pan with parchment paper for easy removal later.
- Make the Puree: Once the clementines are cool, cut them in half and remove any seeds. Transfer the clementines to a food processor or blender and process until smooth.
- Mix the Batter: In a mixing bowl, beat the eggs until fully combined. Add the clementine puree and remaining ingredients (2.5 cups almond flour, 1 cup coconut sugar, and 1 teaspoon baking powder) to the bowl. Mix gently until just combined—be careful not to overmix.
- Prepare for Baking: Pour the cake batter into the prepared springform pan, smoothing the top out with a spatula for even baking.
- Bake: Place the pan in the preheated oven. Bake for 40 to 50 minutes, or until the edges are golden brown and the center feels firm when gently poked. I usually find that 40 minutes is just right for my oven.
- Cool: Turn off the oven and allow the cake to sit in the cooling oven for another 5 minutes. Then, carefully remove from the oven and cool at room temperature for at least 1 hour before slicing and serving to allow flavors to settle.
Storing & Reheating
If you have leftovers (which is rare!), store the cake at room temperature for up to 2 days in an airtight container. For longer storage, keep it in the fridge where it will last for about 5 days. You can also freeze the cake for up to 3 months—just wrap it tightly in plastic wrap and then foil. For serving, gently reheat slices in the microwave for about 15 seconds or enjoy them chilled. Note that the texture may slightly change when frozen, so refresh it with a sprinkle of sugar for an extra touch of sweetness.
Chef’s Helpful Tips
- Be sure to let the clementines cool completely before pureeing to avoid any steam burns.
- Room temperature eggs will blend more uniformly into the batter, leading to a better texture.
- Ensure your almond flour is finely ground for the best consistency; coarser flour may give an undesired texture.
- Don’t skip the resting period after baking; it allows flavors to meld beautifully in the cake.
- Mixing just until combined helps to keep the cake moist and tender; too much mixing can lead to a denser texture.
- For added depth of flavor, consider adding a touch of vanilla extract to the batter.
This Clementine & Almond Flour Tea Cake is not just a treat; it’s a celebration of flavor and simplicity right in your kitchen. The bright clementine tones combine beautifully with the nutty almond flour, bringing warmth and joy to every bite. Whether you’re sharing it with friends or savoring it solo during a quiet moment, each piece is a reminder to slow down and enjoy the little things. I truly hope you give this recipe a try and make it your own—with or without personal tweaks; it’s bound to become a staple in your dessert lineup!
Recipe FAQs
Can I use other citrus fruits instead of clementines?
Absolutely! Oranges or mandarins can be delightful substitutes. Just ensure you adjust the cooking time slightly based on their size. The key is to keep the bright citrus flavor intact.
What should I serve with this cake?
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside a warm cup of tea for a cozy afternoon treat.
How can I get the cake out of the springform pan?
Once the cake has cooled for at least an hour, gently run a knife around the edges to loosen it. Carefully unclip the sides and lift the cake out. If it’s sticking, let it cool for an additional 10-15 minutes.
Is it possible to make this cake ahead of time?
Yes! You can bake it a day or two in advance. Just store it in an airtight container at room temperature. When you’re ready to serve, let it come to room temperature for the best texture.
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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
- Method: Baking
- Cuisine: Gluten-Free
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
- 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 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
