Recipe: Orange Almond Tea Cake

Back in mid-December, my extended family got together for our annual Christmas celebration.  My aunt and uncle decided to host a brunch this year as opposed to the traditional dinner.  I absolutely loved it!  {It was sort of comic relief for a little while as things were not cooking fast enough.  I tutored her on cooking with a convection oven verses conventional, and then things started to speed up a bit.}

My aunt was so very kind to go the extra mile to find an allergy-friendly breakfast cake for my boys, although it did contain eggs.  Of all the breakfast delicacies served, it was actually my favorite.  She bought it from a local market and was able to get the ingredients from the baker.

I have done my best to recreate the original gluten-free almond cake here.  It was a pleasure for me to eat on it for breakfast, snack, lunch, dinner, and tea (although I don’t take tea) last week.  I consider it a very easy recipe to whip together.  If you have such an occasion as a brunch or tea, this Orange Almond Tea Cake will be the perfect addition.  It’s just the right amount of orange and just the right amount of almond.

Free of gluten, dairy, egg, soy, corn

Orange Almond Tea Cake

Ingredients

  • 1 1/2 cups almond meal/flour
  • 1/2 cups rice flour
  • 2 tablespoons coconut flour
  • 1/2 cups turbinado sugar
  • 1 teaspoons cinnamon, ground
  • 1 teaspoons cream of tartar
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 large navel orange
  • 3 EnerG egg replacer
  • 1/4 cups applesauce
  • 2 tablespoons grapeseed oil
  • sliced almonds
  • powdered sugar

Instructions

Preheat oven to 350 degrees.

1. In a food processor, grind almonds into a flour (you can also used already ground almond meal/flour), about 60-90 seconds of intermittent processing. Add the rice and coconut flours; blend for an additional 30 seconds. Add the remaining dry ingredients, blending well. Pour dry ingredients into a bowl and set aside.

2. Whip together the EnerG egg replacer (4 1/2 tsp powder + 6 TBSP water; or 3 eggs); set aside.

3. Thoroughly wash orange. Cut orange into quarters; removing the peel from 3 of the quarters. Place the orange pulp and orange pulp with zest from 1 quarter piece into the food processor. Process until bite size pieces of the zest remain.

4. Add the prepared egg replacer and remaining wet ingredients into the food processor with the orange; blend well.

5. Pour dry ingredients back into food processor. Process just until blended.

6. Cut a piece of parchment paper to fit the bottom of a spring form pan (it doesn't have to be a round piece cut exactly to size, just a square piece over the bottom). Close the pan clasp on the side and grease the sides with shortening or coconut oil. Pour the cake batter into the pan.

Bake for 27-30 minutes, or until toothpick comes out clean.

7. Once cake has cooled for 10 minutes, remove it to a serving dish. Top with sliced almonds and a dusting of powdered sugar. {Make corn-free powdered sugar by grinding granulated sugar in a coffee bean grinder.}

Slice and serve with a spot of tea or coffee!

{Make this cake grain free by subbing tapioca starch for the rice flour.  If you area allowed to have gluten, I still recommend using the almond meal as the base flour.  You can always substitute whole wheat flour for the rice and coconut flours.}

Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Tasteful Tuesday, Gluten-Free Wednesday, Allergy-Free Wednesdays, Encourage One Another, Full Plate Thursday, Thriving on Thursdays.

Recipe featured at Hearth & Soul Blog Hop.

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4 Responses to Recipe: Orange Almond Tea Cake

  1. Miz Helen says:

    What a lovely presentation for your delicious Almond Tea Cake. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Alea says:

    Your tea cake looks amazing! I love the flavor combinations you’ve chosen. I’ve pinned it and am looking forward to trying the recipe!

  3. Pingback: Seasonal Recipes from the Hearth and Soul Hop

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