Clementine & Almond Flour Tea Cake is a delightful dessert combining bright citrus bursts with the nutty richness of almond flour. With its tender crumb and appealing aroma, this cake is a fantastic treat for any occasion, whether it’s a cozy afternoon tea or a festive gathering with friends. The best part? It’s entirely gluten-free, making it an excellent choice for those with dietary restrictions. Imagine sitting down with a slice, sipping tea, and enjoying this moist cake that melts in your mouth!

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 recipe while searching for something special to impress my friends at a gathering. The combination of clementines and almond flour intrigued me, and I knew immediately that it had the potential to become a staple in my baking repertoire. From the moment the clementines start simmering on the stove, their sweetly perfumed essence fills the house, and it’s impossible to resist waiting for that first slice. I wholeheartedly invite you to experience the joys of this Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) yourself!

Why You’ll Love This Recipe

Simple & Quick: Whip this cake together in just 20 minutes, and bake for 40 to 50—perfect for last-minute cravings.
Irresistible Flavor: The vibrant flavor of clementines shines against the backdrop of nutty almond flour, creating an utterly delicious cake.
Eye-Catching Appeal: Its golden-brown edges and gorgeous clementine hue make it a showstopper on any dessert table.
Flexible Serving: Enjoy it for breakfast, a mid-afternoon snack, or as a light and tempting dessert.
Diet-Friendly Options: Naturally gluten-free, this cake caters to different dietary needs effortlessly.

Ingredients You’ll Need

5 whole clementines (just under 1 pound): These give the cake its bright flavor, so make sure they’re fresh. If you can’t find clementines, consider using mandarins or oranges.
6 large eggs: Essential for binding the cake and adding moisture. Room temperature eggs yield the best results.
2.5 cups finely ground almond flour: This adds a rich texture and nutty flavor; make sure to use finely ground for a delicate crumb. You can substitute with hazelnut flour if preferred.
1 cup coconut sugar: This natural sweetener contributes a lovely caramel note. Brown sugar could be a fine alternative if you have it on hand.
1 teaspoon baking powder: This helps the cake rise perfectly without gluten.

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

Prepare the Clementines: Place the whole clementines (rind included) in a pot, covering them with water. Bring to a full boil over medium-high heat, then reduce to a gentle boil. Cook for about 2 hours, until soft. Once done, drain and let them cool to room temperature.
Preheat Oven: Heat your oven to 375°F (190°C). Meanwhile, line the bottom of an 8-inch or 9-inch springform pan with parchment paper to prevent sticking.
Puree the Clementines: After the clementines have cooled, cut them in half and remove any seeds. Transfer them into a food processor or blender and puree until smooth.
Mix Ingredients: In a large mixing bowl, beat the 6 eggs until they are well-combined and airy. Add the clementine puree, almond flour, coconut sugar, and baking powder into the bowl, mixing everything just until it’s combined. If you prefer, you could blend all ingredients together in the same food processor.
Fill the Pan: Pour the cake batter into the prepared springform pan, smoothing the top with a spatula for an even bake.
Bake: Place the pan in the oven and bake for 40 to 50 minutes. You’ll know it’s ready when the edges are golden brown, and touching the center feels firm but slightly springy. If you’re unsure, a toothpick inserted in the center should come out clean.
Cool Down: Turn off the oven and let the cake sit for an additional 5 minutes before carefully removing it from the oven. Allow the cake to cool for at least 1 hour before slicing into it.

Storing & Reheating

To keep your cake fresh, store it at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you decide to freeze your cake, wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. To reheat, simply warm it in a 350°F (175°C) oven for about 10–15 minutes. Note that the texture may change slightly, but a little warming helps refresh its flavors and moisture.

Chef’s Helpful Tips

Always make sure your eggs are at room temperature before using them in the batter. They mix better and contribute to a fluffier cake.
Be sure to puree the clementines thoroughly—small bits of rind can add unwanted bitterness.
Don’t skip the cooling process! This allows the cake to set properly and helps maintain its moist texture.
For extra flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter.
If you find the cake a bit dense upon cooling, you could experiment with adding an extra egg next time for a lighter cake.

Your taste buds are in for a treat with this enchanting Clementine & Almond Flour Tea Cake (Naturally Gluten-Free). It offers a fresh perspective on traditional cake recipes, blending sweetness and nutty flavor beautifully. Whether you’re enjoying it alone or sharing with friends, be prepared for requests for the recipe. Do not hesitate to experiment with this practice; feel free to adjust and make it your own. Happy baking, and may your kitchen be filled with that bright clementine aroma!

Recipe FAQs

Can I use regular flour instead of almond flour?

Almond flour gives this cake its unique texture and flavor, making it an essential ingredient. However, if you are not concerned about keeping it gluten-free, you could substitute a similar amount of all-purpose flour. Keep in mind that the final texture will differ.

How can I ensure my cake doesn’t stick to the pan?

Make sure to line the bottom of your springform pan with parchment paper and grease the sides lightly. This simple step will help the cake release without problems.

What’s the best way to serve this cake?

This cake is delightful as is, but for added flair, you can top it with a dusting of powdered sugar or a dollop of whipped cream. Fresh berries or a citrus glaze can create a beautiful presentation too!

Can I adjust the sweetness level?

Absolutely! If you prefer a less sweet cake, you can reduce the amount of coconut sugar to suit your taste. Just keep in mind that altering sugar may slightly affect the texture.

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

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

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Description

Enjoy the light, moist flavor of this Clementine & Almond Flour Tea Cake made from whole clementines, almond flour, and eggs. Perfect for a delightful dessert or a snack with tea, it’s simple to prepare and absolutely delicious!

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, rind included, in a pot and cover with water. Bring to a boil, then reduce to a gentle boil for 2 hours. Drain and let cool.
Preheat your oven to 375°F and line an 8-inch or 9-inch springform pan with parchment paper.
Once cooled, cut the clementines in half, remove the seeds, and blend until smooth in a food processor or blender.
In a mixing bowl, beat the eggs until well-blended. Add the clementine puree and the rest of the ingredients, mixing until just combined.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes until golden brown around the edges and firm to the touch in the center. Turn off the oven and let the cake sit for an additional 5 minutes inside the oven.
Allow the cake to cool for at least 1 hour before slicing and serving.

Notes

Make sure to use whole clementines as the rind is essential for flavor.
For added moisture, you can adjust baking times based on your oven’s performance.