Bits of crystallized ginger are the highlight in almost every bite of this Orange Ginger Tea Cake.
Especially delicious against a backdrop of fragrant orange and hints of cardamom.
Crystallized ginger is such a treat with warming, chewy, gingery-ness that goes so well with a cup of tea. This tea cake highlights all the goodness of ginger and spice with a gluten-free base of almond flour as well.
I had great success with our Pumpkin Spice Tea Cake with Maple Candied Walnuts 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 this Orange Ginger Tea Cake recipe.
Tea Cake as a Healthy Treat
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 zest 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 … it’s so easy to dress up!
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Orange Ginger Tea Cake: Gluten & Grain Free
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground cardamom
- 2 large eggs
- 1/3 cup honey
- 1/2 cup sour cream
- 1/4 cup orange juice , juice from one orange
- 1 tablespoon orange zest , zest from one orange
- 2 teaspoons orange extract
- 1/2 heaping cup crystallized ginger , coarsely chopped
- 1/4 cup sliced almonds
- Powdered sugar (optional) — for dusting
- Butter , to coat baking pan
- 9-inch spring form pan
Instructions
- Preheat oven to 375°F. Line a spring form pan or tart pan with removable bottom with parchment paper and spray parchment with cooking spray or lightly butter.
- In a medium sized mixing bowl, combine almond flour, baking soda, salt, ginger, and cardamom; stir until well mixed and spices are fully incorporated.
- In another bowl, beat the eggs, honey, sour cream, orange juice, zest, and extract until ingredients are well blended.
- Add the wet ingredients to the dry ingredients and stir to combine. Fold in the crystallized ginger and pour batter into prepared pan.
- Bake on the middle rack for 20 minutes, then sprinkle sliced almonds over partially baked cake. Continue to bake for an additional 10 minutes until golden brown, or a toothpick inserted into the center comes out clean.
- Leave cake in the pan and cool on a wire rack for 10 minutes. Run sharp knife around edge of cake to release from edge of pan and remove pan sides from cake. Cool completely on wire rack.
- Slice and serve with a dusting of powdered sugar.
Jillian says
To make this dairy free, can I just leave out the sour cream or should I replace it with something? Thank you!
Judy Purcell says
Hi Jillian, you can replace the sour cream with coconut cream (not coconut milk). Before adding the coconut cream to the recipe, whip it so it is nice and smooth, 1-2 minutes. Sometimes it comes out of the can pretty hard and a little grainy, so whipping it will improve the texture. 🙂
Kate says
Loved the ginger in this!
Susan Saldanha says
So lovely to see you use spices that are unusual. I am definitely going to try this and eat it along side sweet homemade chai, like my mother made back home in India. I have used orange zest, and cardamon in french toast and my kids loved it, so I think your cake will be a hit in my home. Thanks.
April @ The 21st Century Housewife says
Your Orange Ginger Tea Cake looks wonderful! Although my family and I can eat gluten, I often use almond flour in baking for its delicious flavour and texture. I love the spices you have used as well.
Jed Gray (sportsglutton) says
Really sounds like a wonderful cake to enjoy with some afternoon coffee during the cooler weather. 🙂
Have a great weekend Judy!
mjskit says
This cake sounds and LOOKS fabulous! Love the cardamom, ginger, and then the crystallized ginger all in one cake. I’ll have to start looking for almond flour.
Maureen | Orgasmic Chef says
I love making a cake that anyone can eat and this sounds delicious! I can’t wait to bake this.
Linda says
Judy, this sounds and looks fabulous. So nice as you mention for a brunch. I don’t like overly sweet desserts. It’s also so lovely for the fall with the almond and orange and spice flavors. I happen to have a bag of almond flour in my pantry and crystalized ginger, how perfect!
Lynn says
This sounds and looks like a wonderful recipe but I could never afford almond flour. Do you have any substitute suggestions?
Judy Purcell says
Hi Lynn, thanks for taking time to ask and comment. Though I have not had a lot of experience with it, coconut flour is a recommended alternative for almond flour in gluten-free and grain-free baking. I have heard some say it requires more liquid, so you may find a need to adjust that as well.
I do understand what you mean about affordability with the specialty flours, I have found it requires our eating less of these type of treats so we can afford the healthier alternative flours. I so appreciate your question, please feel free to ask more!
Raymund says
Another perfect fall recipe, coffee or tea it would be good
savorysaltysweet says
I love what you’ve got going on here–the pop of ginger, the great texture of almond flour, the warmness of cardamom. This looks just wonderful.
Judy Purcell says
Thanks, it sure satisfied my need for ginger today. 🙂
Karen (Back Road Journal) says
Orange and ginger go so well together. I’ll definitely put this on my things to try list.
Judy Purcell says
Thanks Karen, I think you’ll like it. 🙂
kitchenriffs says
Wow, this has nice flavor! You can’t go wrong with cardamon. I’ll be patiently eating these while I wait for your curry post (I love curry!). 😉
Judy Purcell says
Yes, very tasty, the cardamom is wonderful. I love the mysterious undertones of curry, it is different everywhere you go–it’s been fun experimenting with it.