Clementine & Almond Flour Tea Cake (Naturally Gluten-Free) has a way of making ordinary afternoons feel special. The light, fragrant aroma wafting through your kitchen will instantly transport you to sun-drenched citrus orchards. It’s a dessert that strikes a beautiful balance—moist and tender on the inside while offering a subtle nutty flavor thanks to the almond flour. Each slice showcases a delightful sweetness enhanced by bright, zesty clementines. With its tender crumb and irresistible scent, this cake is a true standout.

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 fell in love with this cake during a cozy winter gathering when a friend brought it along for dessert. As I took my first bite, I was captivated by how the flavors danced together, making every forkful a sheer delight. This is not just cake; it’s a slice of warmth and comfort that begs to be shared. Easy to whip up and satisfying enough to impress your guests, I encourage you to bring the essence of sunshine and joy into your home with this Clementine & Almond Flour Tea Cake.

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 20 minutes, you’ll have this delicious cake in the oven before you know it.
Irresistible Flavor: Sweet clementines combine with nutty almond flour for a flavor profile that is vibrant and fresh.
Eye-Catching Appeal: The bright orange clementine puree in this cake gives it an inviting color that makes it perfect for any occasion.
Flexible Serving: Great as a dessert, a snack, or even breakfast alongside your morning coffee or tea.
Diet-Friendly Options: Naturally gluten-free, making it a fantastic option for those with dietary restrictions.

Ingredients You’ll Need

5 whole clementines (just under 1 pound): These will provide the bright flavor and moisture to the cake. Be sure to use fresh clementines for the best taste.
6 large eggs: Eggs help bind the ingredients together while contributing to the cake’s rich texture.
2.5 cups finely ground almond flour: This gives the cake its unique texture and makes it gluten-free. For best results, use blanched almond flour rather than almond meal.
1 cup coconut sugar: This adds a mild sweetness that perfectly complements the clementines. You can substitute it with brown sugar for a slightly different flavor.
1 teaspoon baking powder: This provides the lift needed for the cake to rise beautifully.

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

Prepare the Clementines: Place the whole clementines in a pot, filling it with water. Bring to a full boil, then reduce the heat to a gentle boil and cook for 2 hours. Once done, drain the clementines and let them cool to room temperature.
Preheat the Oven: Meanwhile, preheat your oven to 375°F (190°C). Line an 8-inch or 9-inch springform pan with parchment paper to ensure the cake releases easily.
Process the Clementines: After the clementines have cooled, cut them in half to remove any seeds. Place the clementine halves in a food processor or blender and process until smooth.
Mix the Batter: In a mixing bowl, beat the 6 large eggs until they are well-combined. Add the clementine puree, 2.5 cups finely ground almond flour, 1 cup coconut sugar, and 1 teaspoon baking powder. Stir gently until the ingredients are just combined—don’t overmix!
Transfer to Pan: Pour the cake batter into the prepared springform pan, smoothing it out with a spatula to ensure even baking.
Bake: Place the pan in the preheated oven and bake for around 40 to 50 minutes. You’ll know the cake is ready when the edges are golden brown and the center feels firm to the touch. For best results, turn off the oven and let the cake sit in there for an additional 5 minutes.
Cool and Serve: Allow the cake to cool for at least 1 hour before slicing into it. This waiting period helps enhance the flavor and texture.

Storing & Reheating

Once your Clementine & Almond Flour Tea Cake has cooled completely, store it at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for about a week or freeze it for up to 3 months in a well-sealed freezer bag or container. When ready to enjoy, simply thaw it in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 10 minutes. Keep in mind that refrigeration may alter the texture slightly, so a quick warm-up refreshes its flavors beautifully.

Chef’s Helpful Tips

Avoid overcooking the clementines; make sure they’re tender but not falling apart.
Ensure your eggs are at room temperature to help emulsify the batter better, leading to a fluffier cake.
For added texture, consider mixing in a handful of chopped nuts like almonds or walnuts.
If the top of your cake appears too brown during baking, cover it loosely with foil to prevent burning while allowing the inside to finish cooking.
This cake can be made a day ahead, as it often tastes even better after resting, giving the flavors more time to meld.

Every bite of this Clementine & Almond Flour Tea Cake doubles as a joyful reminder of sunshine and sweetness. Whether you’re serving it at a brunch get-together or treating yourself with a slice after dinner, its luscious, moist texture and bright citrus flavor will surely win hearts. Experiment with variations by adding spices or even a simple glaze to elevate it further. I can’t wait for you to experience it. Enjoy!

Recipe FAQs

How can I make this recipe sweeter?

If you prefer a sweeter cake, you can slightly increase the amount of coconut sugar or add a drizzle of honey or maple syrup on top after baking for added sweetness.

Can I use other citrus fruits?

Absolutely! This recipe can be adapted using other citrus fruits like oranges or lemons, which will impart their unique flavors while still keeping the cake delicious.

Is there a dairy-free option?

Yes! This recipe is already dairy-free since it doesn’t use any butter or milk. Just ensure all your ingredients are checked for dairy content to maintain the dairy-free status.

How do I know when the cake is done?

The cake is done when the edges turn golden brown and a gentle poke in the center feels firm. A toothpick inserted in the center should come out clean or with only a few crumbs attached.

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

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Author: Peter
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 vibrant flavor of this Clementine & Almond Flour Tea Cake. Made with simple ingredients, this gluten-free delight shines as an easy homemade dessert or tea-time 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

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Instructions

Place whole clementines, rind included, in a pot filled with water.
Bring the water to a boil, then reduce heat to a gentle boil.
Cook the clementines for about 2 hours.
Drain the clementines and let them cool to room temperature.
Preheat your oven to 375 degrees F and line an 8 or 9-inch springform pan with parchment paper.
Cut the cooled clementines in half and remove any seeds.
Transfer the clementines to a food processor or blender and blend until smooth.
In a mixing bowl, beat the eggs until well combined.
Add the clementine puree and remaining ingredients to the bowl and mix until just combined.
Pour the batter into the prepared springform pan.
Bake for 40 to 50 minutes, until golden brown and firm to the touch in the center.
Turn off the oven and let the cake sit for 5 more minutes inside before removing it.
Allow the cake to cool for at least 1 hour before slicing and serving.

Notes

Make sure to use fresh clementines for the best flavor.
You can substitute coconut sugar with regular sugar if desired.
The cake can be served warm or at room temperature.