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
- 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
- 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.