Hello, lovely friends! Thank you for stopping by my cozy kitchen today. I’m beyond excited to share my Rustic Almond Flour Tea Cake—a naturally sweet, delightfully moist treat that feels like a warm hug from Nonna. If you adore wholesome baking with minimal fuss, you’re in the right place. Don’t forget to subscribe to get fresh recipes delivered straight to your inbox—just like sharing a cuppa and cake with a dear friend!
Overview of Recipe Content
This Rustic Almond Flour Tea Cake is perfect for:
- Afternoon tea, light brunches, or cozy dessert nights
- Anyone craving a gluten-free, naturally sweet option with no refined sugar
What You’ll Love
- Tender crumb with gentle almond flavor
- Sweetened naturally with honey or maple syrup
- Zesty citrus lift from orange or lemon
Seasonal & Health Highlights
Almond flour is low in carbs, high in healthy fats, and naturally gluten-free . Sweetened with honey or maple syrup, this cake pairs well with warm weather or chilly evenings alike.
Ingredients:
- 200 g almond flour
- ½ tsp baking powder
- ¼ tsp salt
- 4 eggs
- 75 g honey or maple syrup
- 60 ml olive oil or melted butter
- 1 tsp vanilla extract
- Zest of 1 orange or lemon
- Optional: sliced almonds for topping
Tools Needed:
- 8″ round or loaf pan
- Mixing bowls
- Whisk and spatula
- Zester
Substitutions & Add‑Ins:
- Use ghee instead of butter for dairy-free
- Swap orange zest for lemon for a citrus twist
- Fold in ½ cup fresh berries or chocolate chips for variation
How to Make Rustic Almond Flour Tea Cake
- Prep & preheat
Preheat oven to 175 °C (350 °F). Grease and line your pan—it helps with easy removal! - Dry mix
Whisk almond flour, baking powder, and salt in a medium bowl. - Wet mix
In a separate bowl, beat eggs, honey or maple, oil or butter, vanilla, and zest until smooth and fragrant. - Combine & pour
Gently fold dry ingredients into wet mix until just combined. Pour into pan, smoothing the top. Optionally sprinkle sliced almonds. - Bake
Bake for about 30–35 minutes, or until a toothpick emerges clean and the top is golden. - Cool & enjoy
Let the cake cool in pan for 10 minutes, then transfer to a wire rack. Slice when warm or completely cooled—yum!
I promise you’ll catch that delightful citrus aroma the moment it hits the oven!
What to Serve with Rustic Almond Flour Tea Cake
- A dollop of whipped cream or mascarpone
- Fresh berries or citrus compote
- Hot tea (Earl Grey, chamomile) or coffee
Tips for Making It Perfect
- Don’t overmix: Almond flour cakes can get dense—mix until just combined.
- Use fresh zest: Citrus zest fades over time, so zest fresh every bake!
- Room‑temperature eggs: They blend more fully and give a lighter crumb.
- Let it rest: The cake flavors deepen if cooled completely—if you can resist!
Storage Instructions
- Store in an airtight container at room temperature for up to 3 days.
- Freeze slices in zip-lock bags for up to 2 months.
- To reheat: thaw at room temp or warm gently in the oven for a few minutes.
General Information
Almond flour has become a cherished ingredient in wholesome baking—rich in healthy fats, low in carbs, and naturally grain‑free . This ones-bowl tea cake is a nod to classic European almond cakes, perfectly at home during elevenses or afternoon breaks with tea .
Frequently Asked Questions
Q: Can I use almond meal instead of almond flour?
A: Yes, but almond meal (with skins) gives a coarser texture and denser crumb.
Q: Is the cake sweet enough with honey only?
A: Absolutely. The orange zest and vanilla provide depth that balances the sweetness.
Q: Can I make this vegan?
A: You’d need egg replacements like flax eggs and use oil instead of butter—texture will be slightly different.
Q: Why did my cake stick?
A: Make sure the pan is well-greased and lined with parchment—almond flour bakes can cling!
Conclusion
To recap: this Rustic Almond Flour Tea Cake is naturally sweet, zesty, and just the right kind of moist. Whether you’re making it for a quiet afternoon or sharing with loved ones, it hits that heartfelt spot. If you liked this, you might also enjoy my Almond Ricotta Cake, Honey-Vanilla Almond Cake, or Lemon Almond Tea Cakes. Don’t forget to check out these other beauties:
Thanks so much for joining me. Tag me on Pinterest or Instagram @poulefrecipe when you bake it—I can’t wait to see your gorgeous creations! Have a lovely day, and happy baking! 💕
Interactive Elements
Love this recipe? Drop a comment and let me know how it turned out!
Share your slice on Pinterest or tag me at @poulefrecipe on Pinterest—I’d love to feature your photos!
Nutritional Information
Approximate values per slice (12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 6 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Fat | 20 g |
| Saturated Fat | 4 g |
| Unsaturated Fat | 16 g |
| Protein | 6 g |
| Sodium | 80 mg |
| Cholesterol | 55 mg |
Rustic Almond Flour Tea Cake – Simple, Moist & Naturally Sweet 🌸
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
A tender, naturally sweet Rustic Almond Flour Tea Cake—naturally gluten-free, zesty, and perfect for afternoon tea or brunch.
Ingredients
200g almond flour ½ tsp baking powder ¼ tsp salt 4 eggs 75g honey or maple syrup 60ml olive oil or butter 1 tsp vanilla extract Zest of 1 orange or lemon Optional: sliced almonds
Instructions
Preheat oven to 175°C and grease/line pan Whisk dry ingredients together Beat eggs, honey, oil, vanilla, and zest together Fold dry mix into wet mix, pour into pan, add almonds Bake 30–35 minutes until golden and a toothpick comes out clean Cool 10 mins in pan, then transfer to wire rack to fully cool
Notes
Use fresh lemon or orange zest for best flavor. Don’t overmix—stir until just combined to retain fluffiness. Store in airtight container up to 3 days or freeze slices up to 2 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 4
- Sodium: 80
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 6
- Cholesterol: 55
