Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is a delightful dessert that dances between the realms of light and fluffy textures. With vibrant clementines blended right into the batter, this cake brings a fresh, fruity flavor that tantalizes the taste buds. Not only is it incredibly delicious, but it’s also easy to make, making it a perfect treat for gatherings or a cozy afternoon tea 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)

The first time I baked this cake, I was mesmerized by how simple it was to pull together. The sweet aroma of clementines wafted through my kitchen, and soon, I found myself eager to share this sunshine in a slice with friends. Unlike many dense gluten-free cakes, this Clementine & Almond Flour Tea Cake is light yet still satisfying, making it an ideal choice for anyone who’s gluten-sensitive or looking to indulge in something a bit healthier. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in just 20 minutes of prep, then you can enjoy a delicious dessert with only minimal effort!
Irresistible Flavor: The combination of sweet clementines with almond flour creates a moist cake that’s bursting with citrus goodness.
Eye-Catching Appeal: With its delicate golden crust and inviting fragrance, this cake is sure to impress your guests.
Flexible Serving: Perfect for breakfast, tea time, or dessert, it fits right into any occasion.
Diet-Friendly Options: Naturally gluten-free, this cake is a treat for everyone, especially those with dietary restrictions.

Ingredients You’ll Need

5 whole clementines (just under 1 pound): Be sure to include the rind, which adds flavor and moisture. If clementines aren’t available, mandarins or small oranges work as great substitutes.
6 large eggs: These provide structure and richness. Allow them to come to room temperature for a fluffier result.
2.5 cups finely ground almond flour: This flour gives the cake its gluten-free base, contributing to a tender crumb. Almond meal can be used but may produce a coarser texture.
1 cup coconut sugar: Sweetening the cake with coconut sugar imparts a hint of caramel flavor. You can swap it with brown sugar if needed.
1 teaspoon baking powder: This acts as a leavening agent, helping the cake rise and get that lovely golden finish.

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

Prepare the Clementines: Place the whole clementines in a pot filled with water. Bring the water to a boil, then lower the heat and let them gently cook for 2 hours. After cooking, drain and allow the clementines to cool to room temperature.
Preheat the Oven: Set your oven to 375°F (190°C) and prepare an 8-inch or 9-inch springform pan by lining the base with parchment paper. This will help prevent sticking.
Blend the Clementines: Once cooled, cut the clementines in half and remove any seeds. Put them in a food processor or blender and process until you have a smooth puree.
Mix the Batter: In a large mixing bowl, whisk the eggs until well beaten. Add the clementine puree and the rest of the ingredients (2.5 cups almond flour, 1 cup coconut sugar, and 1 teaspoon baking powder) to the bowl. Mix until just combined—take care not to overmix, as this can affect the cake’s texture.
Bake the Cake: Pour the batter into the prepared springform pan. Bake for 40 to 50 minutes, or until the edges are golden brown and the center is firm to the touch. If you pierce it with a toothpick, it should come out clean or with just a few crumbs.
Cooling Time: Once baked, turn off the oven and leave the cake inside for an additional 5 minutes. Then, carefully remove it from the oven and let it cool in the pan for at least 1 hour before slicing.

Storing & Reheating

To store your cake, keep it covered at room temperature for up to 2 days, or refrigerate for up to a week in an airtight container. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before enjoying. If you’d like to refresh the cake, a quick 10 minutes in a 350°F (175°C) oven will bring back its moisture and flavor.

Chef’s Helpful Tips

Make sure not to skip cooking the clementines for 2 hours; this step intensifies their flavor and affects the cake’s texture positively.
Use room temperature eggs for an even fluffier batter, as they incorporate more air.
Avoid overmixing when combined with ingredients, as this can lead to a denser cake.
Consider adding chopped nuts or chocolate chips for extra flavor and texture if you desire.
For an aromatic twist, pair the cake with fresh whipped cream or a drizzle of honey.

Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) is not just a recipe; it’s an invitation to enjoy a slice of sunshine, no matter the occasion. By blending simple ingredients with a touch of love, you’ll create something that not only satisfies but also brings smiles all around. Don’t hesitate to sprinkle your own creativity into this cake—whether it’s a dusting of powdered sugar, a dollop of your favorite fruit preserve, or a side of grapefruit for a refreshing contrast. Let your taste buds guide you, and enjoy each delightful bite!

Recipe FAQs

Can I use another type of flour?

Certainly! While almond flour is key for a gluten-free result, you can experiment with a gluten-free flour blend. Just keep in mind that this may change the texture slightly.

How do I know when the cake is done?

Check the cake at the 40-minute mark by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s time to take it out! The edges should also appear golden brown.

Can I add other flavors to the cake?

Absolutely! Consider incorporating almond extract, vanilla, or even a sprinkle of spices like cardamom or cinnamon for an added dimension of flavor.

Can I make this cake vegan?

You can replace the eggs with a flax or chia egg ratio of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, but the texture may differ slightly.

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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 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Paleo

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Description

This Clementine & Almond Flour Tea Cake is a delightful dessert featuring fresh clementines and almond flour, making it a naturally gluten-free treat. Perfect for any occasion and easy to prepare, it promises a burst of citrus flavor in every bite!

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 in a pot and fill with water. Bring to a boil, then reduce to a gentle boil and cook 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.
Cut the cooled clementines in half, remove seeds, and blend until smooth in a food processor.
Beat the eggs in a mixing bowl. Combine all ingredients, including clementine puree, and mix until just blended.
Pour the batter into the prepared pan.
Bake for 40 to 50 minutes until golden brown and firm to the touch. Let it sit in the hot oven for 5 minutes after turning it off.
Cool the cake for at least 1 hour before slicing and serving.