Almond Flour Tea Cake - Gluten Free Cake Recipe

Ingredients

• 75 gAlmond flour
• 1 tspBaking powder
• 3 tbspBrown sugar
• 3Eggs
• 50 mlGhee
• ½ tspAlmond essence
• 2 tbspWater
• 2 tbspDried cranberries
• 2 tbspDried cherries

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C.

2. 2

   Mix wet ingredients

   In a bowl, combine the ghee, eggs, water, brown sugar and almond essence.

3. 3

   Whisk the mixture

   Whisk until the ingredients are well combined.

4. 4

   Add dry ingredients

   Add the almond flour and baking powder, then whisk them into the mixture.

5. 5

   Add dried fruit

   Stir in the cranberries and cherries. Pour the batter into a small loaf tin that has been greased and lined.

6. 6

   Bake the cake

   Bake in the preheated oven for 25 minutes, then check for doneness with a toothpick.

7. 7

   Cool the cake

   Remove the cake from the tin and leave it to cool on a wire rack.

8. 8

   Slice and serve

   Slice the cooled cake and serve.

What is almond flour tea cake?

Tea cake is a broad name for a sweet bake served at tea time; this version is a compact loaf made with almond flour rather than wheat flour. The recipe brings together eggs, ghee and dried fruit for a tender, lightly sweet cake.

Almond flour bakes are popular in many places, so this recipe is best understood as an international-style tea-time cake rather than one tied to a single regional tradition. Its small loaf format makes it easy to slice for a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 267 calories, 7g protein, 16g carbs, 20g fat.

Almond flour and eggs supply much of the protein, while the almond flour, ghee and eggs account for most of the fat. Brown sugar and dried fruit provide most of the carbohydrates. Serve a slice with fresh fruit or plain yoghurt to round out the snack.

Choosing the ingredients

Almond flour: use finely ground flour for a more even crumb. It does not behave like wheat flour, so follow the stated amounts rather than adding extra to make the batter seem firmer.

Dried fruit: cranberries and cherries add sweet, tart pops through the loaf. Keep the pieces fairly small so they are spread through the cake rather than weighing down one area.

Mixing the batter

Wet mixture: whisk the ghee, eggs, water, brown sugar and almond essence until combined before adding the flour. This helps distribute the sugar and flavour through the batter.

Dry ingredients: whisk in the almond flour and baking powder until no obvious dry patches remain. Avoid prolonged mixing once the flour is incorporated.

Getting the texture right

Batter: almond flour gives this cake a naturally close, moist crumb rather than the springy texture of a wheat-flour loaf. The mixture may look thicker or more granular than a conventional cake batter.

Doneness: begin checking at 25 minutes with a toothpick, as directed. The cake is ready when the pick comes out without wet batter; let it cool before slicing so the crumb can settle.

Tin and baking time

Loaf tin: use a small tin, greased and lined as the method specifies. Lining makes it easier to lift out a delicate cake without tearing the sides.

Oven: bake at 175°C for 25 minutes, then check the centre. The recipe does not give a tin size, so rely on the toothpick test rather than extending the bake by a fixed amount.

Serving the cake

Slices: allow the loaf to cool on a wire rack before cutting. A sharp knife and gentle sawing motion can help keep the fruit and crumb intact.

Pairing: serve it with tea or coffee, or add plain yoghurt and fresh fruit for a more substantial snack.

Recipe notes & tips

• Measure the ghee and almond flour carefully so the batter proportions stay balanced.
• Line the loaf tin as well as greasing it to make removal easier.
• Mix the dried fruit through the batter evenly before pouring it into the tin.
• Check the cake at 25 minutes with a toothpick rather than judging by colour alone.
• Cool the loaf fully on a wire rack before slicing to help it hold together.

Variations

• Citrus note: add finely grated orange zest for a brighter flavour.
• Nut change: replace the almond essence with vanilla essence for a gentler aroma.
• Fruit swap: use another combination of dried fruit in the same quantities.
• Spiced version: add a little ground cinnamon to the dry ingredients.
• Extra crunch: scatter a few flaked almonds over the batter before baking.

Common mistakes to avoid

• Overmixing: stop whisking once the flour is incorporated to avoid a dense result.
• Skipping the lining: grease and line the tin so the delicate loaf is easier to remove.
• Cutting while hot: let the cake cool on a rack first so the slices are less likely to crumble.
• Guessing doneness: use a toothpick at 25 minutes and check the centre for wet batter.
• Using a large tin: choose a small loaf tin as directed so the batter does not spread too thinly.

How to store

Once completely cool, store the cake in an airtight container in the fridge for up to 3 days. Bring slices to room temperature or warm them briefly before serving.

Frequently asked questions