Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is the perfect blend of zesty citrus and nutty sweetness, delicately baked to create a moist texture that beckons for a cozy afternoon tea or a satisfying dessert after dinner. With bright clementine flavor embracing every bite, this cake effortlessly fills your home with a warm, inviting aroma, making it nearly impossible to resist savoring just one slice.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)

Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)

Having first stumbled upon this gem during a quaint gathering of friends, I couldn’t help but fall for its effortlessly elegant charm and the delightful surprise of its purity — no gluten, no fuss! The unique preparation method not only heightens the natural sweetness of the clementines but also ensures a cake that’s rich in flavor and texture. Easy to make and captivating to serve, this Clementine & Almond Flour Tea Cake promises to steal the spotlight at your next coffee date or family brunch. I invite you to roll up your sleeves and dive into the joy of baking this delectable treat!

Why You’ll Love This Recipe

Simple & Quick: Prepping this delightful cake only takes about 20 minutes, making it a perfect quick-bake option.
Irresistible Flavor: The combo of clementines and almond flour creates an explosion of citrusy goodness and nutty depth that’s simply unforgettable.
Eye-Catching Appeal: Its bright hue and light, fluffy texture make this cake a stunning centerpiece at any gathering.
Flexible Serving: Perfect for breakfast, brunch, or as a snack alongside your favorite cup of tea.
Diet-Friendly Options: Naturally gluten-free and can be adapted with different sweeteners for added flexibility.

Ingredients You’ll Need

5 whole clementines (just under 1 pound): These small, sweet citrus fruits form the cake’s base, imparting a vibrant flavor and moisture. Look for clementines with smooth skins, as they indicate freshness.
6 large eggs: Eggs are essential for binding the ingredients together and provide a rich, tender crumb to the cake. Choose organic or free-range eggs for the best flavor.
2.5 cups finely ground almond flour: This gluten-free flour creates a tender texture and adds a delightful nutty taste. Ensure your almond flour is finely ground for the best results.
1 cup coconut sugar: A delicious, lower-glycemic alternative to traditional sugars that complements the clementine flavor beautifully. You can substitute it with brown sugar if needed.
1 teaspoon baking powder: This leavening agent helps the cake rise and become airy; it’s essential for achieving the perfect 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 cover with water. Bring to a full boil on the stove, then reduce the heat to a gentle boil for about 2 hours. This cooking process softens the fruit, enhancing its sweetness. Once cooked, drain and let them cool to room temperature.
Preheat your oven: Set your oven to 375°F (190°C). Line an 8-inch or 9-inch springform pan with parchment paper for easy release after baking.
Make the clementine puree: Once the clementines are cool, slice them in half and remove any seeds. Transfer the halves to a food processor or blender, processing until smooth. This clementine puree will infuse your cake with vibrant flavor and moisture.
Combine the ingredients: In a mixing bowl, beat the 6 large eggs until well-combined. Add the clementine puree, 2.5 cups of finely ground almond flour, 1 cup of coconut sugar, and 1 teaspoon of baking powder. Mix gently until just combined; be careful not to overmix. If you prefer, you can do this step in the same food processor to simplify washing up.
Transfer the batter: Pour the cake batter into the prepared springform pan, smoothing the top for an even bake.
Bake the cake: Bake in the preheated oven for 40-50 minutes. The edges should be golden brown, and the center should feel firm when lightly poked. If you like, you can bake for a shorter time—around 40 minutes usually suffices.
Cool the cake: Turn off the oven and let the cake sit in the warm oven for an additional 5 minutes before removing it. Allow the cake to cool in the pan for at least an hour before slicing and serving, letting all those delicious flavors settle.

Storing & Reheating

To store your cake, keep it covered at room temperature for up to 3 days. For longer storage, transfer it to the refrigerator in an airtight container, where it will last about a week. Alternatively, you can freeze the cake for up to 3 months. For freezing, wrap slices individually in plastic wrap, then store in a freezer-safe bag. When you’re ready to enjoy, simply thaw it at room temperature or warm slices in the oven at 300°F (150°C) for about 10 minutes for a freshly-baked taste.

Chef’s Helpful Tips

Avoid overmixing your batter; it’s okay if there are a few lumps left for a lighter texture.
If your clementines are particularly tricky to peel or bitter, you can substitute them with other citrus fruits like oranges or mandarins.
Ensure your eggs are at room temperature to help them integrate more smoothly into the batter.
For a touch of extra flavor, consider adding a splash of vanilla extract or a pinch of cinnamon to the mix.
If your cake domes too high, you can gently press it down while it’s warm to even it out, or simply trim the top before serving.
Make a day ahead for flavors to meld beautifully overnight; it often tastes even better the next day!

If you’re ready to treat yourself or impress your loved ones, baking this vibrant Clementine & Almond Flour Tea Cake is an experience you don’t want to miss. Not only does it deliver a heavenly combination of flavors, but it also opens the door to experimentation with your favorite seasonal fruits. Whether it’s for a cozy gathering or a simple midweek pick-me-up, this cake brings joy and delight to every occasion.

Recipe FAQs

Can I really use any citrus for this cake?

Absolutely! While clementines provide unique sweetness, you can easily swap them for oranges, mandarins, or even lemons for a zestier twist. Just adjust the sugar level to balance out the tartness.

How can I make this recipe vegan?

To make this cake vegan, you can substitute each egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg) or unsweetened applesauce. You can use coconut sugar or another sweetener to maintain that lovely flavor.

What should I do if the cake isn’t rising?

If your cake isn’t rising as expected, make sure your baking powder is fresh. It loses potency over time, so check the expiration date before using. Also, ensure your eggs are room temperature, as cold eggs can affect the batter’s ability to rise properly.

Can I frost this cake?

Absolutely! While it’s delightful on its own, you can elevate it with a simple glaze made from powdered sugar and fresh clementine juice. Cream cheese frosting or even a hint of whipped cream adds another layer of indulgence to this already wonderful cake!

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Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)

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Author: Anna
Prep Time: 20 minutes
Cook Time: 180 minutes
Total Time: 3 hours 20 minutes
Yield: 1 cake 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Clementine & Almond Flour Tea Cake combines the bright flavor of clementines with wholesome almond flour for a delightful treat. Perfect for gatherings or a cozy dessert, its simple preparation makes it a must-try for all home bakers.

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

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Instructions

Place whole clementines (including rind) in a pot and cover with water. Bring to a boil, then reduce to a gentle boil and cook for 2 hours. Drain and cool clementines.
Preheat the oven to 375°F and line an 8 or 9-inch springform pan with parchment paper.
Cut cooled clementines in half, remove seeds, and blend until smooth in a food processor or blender.
In a mixing bowl, beat eggs well. Add the clementine puree and remaining ingredients and mix until just combined. Alternatively, blend all ingredients in the food processor used for clementines.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes, until golden brown and firm to the touch. Turn off the oven and let the cake sit for an additional 5 minutes in the oven.
Cool for at least 1 hour before slicing and serving.

Notes

Ensure clementines are completely cooled before blending them for smooth texture.
The cake can be served plain or with a dusting of powdered sugar for extra sweetness.