While browsing some of my favorite blogs yesterday morning, the mere mention of crystallized ginger rearranged my entire day. I had to make something with warming, chewy, gingery-ness—to go with a cup of tea, preferably. Inspiration hit and I was out the door with my grocery list faster than you can say almond flour.
Yes, almond flour, because I wanted something gluten-free my daughter could enjoy, so I avoided grains all together. A few months ago, I made an almond flour based cake with a pleasing texture and flavor from The Urban Baker, which I served at a bridal shower brunch. It was very popular at the brunch and my own family liked that it was moist, delicate, and wasn’t overly sweet. This provided a good foundation for the ginger hankering I was set to indulge with Orange Ginger Tea Cake.
Did I mention I was in the middle of a post about curry?
Well, that is still in the works, so I couldn’t help but sneak a little cardamom into the mix—just for fun. I call this a tea cake because the crumb is more like a muffin or snack cake than a dessert cake. Bits of crystallized ginger are the highlight in almost every bite against a backdrop of fragrant orange and hints of cardamom. Less sweet than traditional dessert cake, it is perfect for a brunch or afternoon tea. Of course, you could serve Orange Ginger Tea Cake for dessert with fresh berries and whipped cream … oh boy, I may be headed to the store again!