Name: Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Gluten-Free
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

Jump to Recipe · Leave a Review

Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is the sort of cake that feels like a warm hug on a chilly afternoon. With its vibrant clementine flavor dancing elegantly through each crumb, this tea cake is not just a dessert—it’s an experience. Imagine the soft, tender cake melting in your mouth as the citrus notes awaken your palate. Obliging yet indulgent, it strikes the perfect balance between sweet and zesty, making it irresistibly appealing for any gathering or cozy afternoon at home.

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)

I first stumbled upon this gem during a Sunday brunch with friends. The air was fragrant with baked goods, and there it was—this glorious clementine tea cake, sitting pretty alongside other delights. The warm brightness and nutty undertones promised comfort and joy, and I couldn’t resist sneaking a slice. Now, I bake this treat whenever I need a special touch for my table. With just a handful of simple ingredients, Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is easily a new favorite in my home. Dive in—you’re going to love it!

Why You’ll Love This Recipe

Simple & Quick: Whip up this delightful cake in just about an hour and a half from start to finish!
Irresistible Flavor: The zesty clementine puree adds a bright, tangy flavor and keeps the cake moist.
Eye-Catching Appeal: With its golden-brown crust and vibrant color, this cake is as pleasing to the eyes as it is to the taste buds.
Flexible Serving: Whether it’s dessert, snack time, or a unique breakfast treat, this cake fits any occasion.
Diet-Friendly Options: Naturally gluten-free and easily adaptable for various dietary needs like dairy-free.

Ingredients You’ll Need

5 whole clementines (just under 1 pound): These little gems contribute both zest and moisture, creating a tender cake. Using fresh clementines is key for that vibrant flavor.
6 large eggs: Eggs add structure and richness to the cake. Ensure they’re at room temperature for the best results.
2.5 cups finely ground almond flour: Almond flour gives the cake its delightful texture and keeps it naturally gluten-free. If you don’t have almond flour, try making your own by grinding blanched almonds until finely ground.
1 cup coconut sugar: This natural sweetener offers a subtle caramel flavor. If needed, brown sugar can be a suitable replacement.
1 teaspoon baking powder: A little leavening agent helps create a lovely rise, giving the cake a light and airy texture.

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

Boil the Clementines: Start by placing the whole clementines, rind and all, in a large pot. Fill it with water and bring to a full boil on your stovetop. Once boiling, reduce the heat to let it gently simmer for 2 hours. This step is crucial for softening the fruit and intensifying the flavor. After cooking, drain the clementines, allowing them to cool down 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. This helps in easy removal once the cake is baked.
Prepare the Clementine Puree: Once the clementines are cool, cut them in half and carefully remove any seeds. Use a food processor or blender to puree the clementines until smooth—a vibrant citrus paste that’s bursting with flavor!
Mix the Batter: In a large mixing bowl, beat the 6 large eggs until they’re 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. Gently stir just until everything is combined. If you prefer, you can blend all the ingredients right in the food processor you used for the clementines, which makes for easier cleanup.
Bake the Cake: Pour the batter into your prepared springform pan. Bake for approximately 40 to 50 minutes, or until the cake is golden brown around the edges. It should feel firm when gently poked in the center. Some enjoy it a little less cooked, while others prefer a firmer texture—bake according to your preference.
Cool the Cake: Once baked, turn off the oven but leave the cake inside for about 5 minutes—this helps maintain its moisture. Afterward, let the cake cool in the pan for at least 1 hour before slicing and serving.

Storing & Reheating

To keep your Clementine & Almond Flour Tea Cake fresh, store it at room temperature in an airtight container for up to 2 days. For longer storage, place it in the refrigerator, where it will stay good for about a week. If you’re looking to preserve it for even longer, wrapping it tightly in plastic wrap and freezing it can keep it fresh for up to 3 months. When you’re ready to enjoy it again, simply thaw and reheat in the oven at 350 degrees F for about 10-15 minutes. Note that texture may change slightly after freezing, but a brief warming will refresh its delightful flavor.

Chef’s Helpful Tips

Avoid over-mixing the batter—once combined, stop stirring to keep the cake tender.
Use room temperature eggs for easy blending. This ensures a smoother mix and better rise.
Experiment with toppings like whipped coconut cream or a simple glaze of lemon juice and powdered sugar for a delightful finish.
If you want a tangier twist, add a teaspoon of lemon zest into the batter.
This recipe is fantastic for make-ahead; prepare the cake a day in advance and let the flavors deepen.

Offering a zesty brightness and nutty goodness, this cake beckons for a cup of tea or coffee and a good friend to share it with. The wrapping aromas in your kitchen while it’s baking will surely have everyone curious! It’s a cake that’s as enjoyable to make as it is to savor.

Recipe FAQs

Can I use other citrus fruits besides clementines?

Absolutely! Oranges are a great substitute if you’re looking for a similar taste. Just remember to adjust the sugar levels slightly based on the sweetness of the fruit.

How can I make this cake dairy-free?

This recipe is conveniently dairy-free as it stands! Just ensure that any additional toppings or accompaniments are also dairy-free for a complete treat.

What can I serve with this tea cake?

This cake pairs wonderfully with a dollop of whipped coconut cream or a light dusting of powdered sugar. It also plays nicely alongside a fresh fruit salad or a scoop of your favorite dairy-free ice cream.

Can I use this recipe to make muffins instead?

Certainly! Divide the batter into muffin tins and bake for 20-25 minutes. Keep an eye on them; they’ll be done when a toothpick inserted comes out clean. They make for delightful on-the-go snacks!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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: Gluten-Free

Print Recipe

Description

This Clementine & Almond Flour Tea Cake is a delightful blend of zesty clementines and wholesome almond flour, making it naturally gluten-free and perfect for a comforting dessert. Simple to prepare and bursting with flavor, it’s ideal for quick gatherings or a cozy afternoon treat.

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

Cook Mode Prevent your screen from going dark

Instructions

Place whole clementines (rind included) in a pot and cover with water. Bring to a boil on the stovetop, then reduce heat to a gentle boil and cook for 2 hours. Drain and allow to cool to room temperature.
Preheat the oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
Cut the cooled clementines in half and remove the seeds. Blend the clementines until smooth in a food processor or blender.
In a mixing bowl, beat the eggs until well-combined. Add the clementine puree and the other ingredients, mixing until just combined. Alternatively, blend everything in the food processor used for clementines.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes until golden brown on the edges and firm in the center. Turn off the oven and leave the cake inside for an additional 5 minutes.
Remove from the oven and let cool for at least 1 hour before serving.

Notes

Ensure the clementines are ripe for the best flavor.
Storage: Keep the cake in an airtight container for up to 4 days at room temperature.
Variations: You can add spices like cinnamon for an extra flavor kick.