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!
Bits of crystallized ginger are the highlight in almost every bite against a backdrop of fragrant orange and hints of cardamom.
- 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 or cooking spray — to coat baking pan
- 9″ spring form pan
- Preheat oven to 375°. 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.
Almond meal/flour is available in the baking section at most health food stores and in the gluten-free section of large grocery retailers.
- Serving Size: Serves 8-12