Almond flour tea cake is a gluten free cake made with almond flour and eggs. This makes the perfect tea cake for kid’s snacks. This week’s theme is Elevenses. When I first read this in the announcement page, I didn’t understand the word, so went in search of what it is. It is an English custom of a light snack and drink during eleven in the morning. Elevenses menu usually consists of loaf cake, scones or biscuits served with tea. Even we have this tradition, but we don’t usually call it anything. Both mom and MIL used to make coffee at 10:30 or 11:00 and I really can’t forget that. It was a sort of ritual for both though we don’t usually snack during this time. After browsing through various recipes, I have selected three easy to make recipes. And Sruti loved them.
For the first day, it is a simple tea cake made with almond flour. I first made this as a sugar free version for myself, but as I didn’t line the tin, the cake got stuck to it. Though the cake was tasty, I had to remove it as crumbles so couldn’t take any decent snap out of it. And as I had to make a snack for Sruti, I went ahead and made one for her using brown sugar. If she is on holiday, she needs her mid morning snack. With almond flour, eggs and ghee, this is a gluten free cake which is also high on fat but very low on carbs. If you want a sugar free version, substitute brown sugar with stevia or any other sweetener you prefer. The best thing about it is that it makes you feel full with just a slice or two. The cranberries and cherries sink to the bottom as the batter is quite thin. You can also top the cake after 10 minutes of baking so that they stay at the top. I adapted my almond flour sandwich buns recipe to make it into a tea cake.
Makes one small Loaf
Almond Flour – 75 gm
Baking Powder – 1 tsp
Brown Sugar – 3 tbs
Egg – 3
Ghee – 50 ml
Almond Essence – 1/2 tsp
Water – 2 tbs
Dried Cranberries – 2 tbs
Dried Cherries – 2 tbs
Preheat oven to 175°C.
In a bowl mix together ghee, eggs, water, brown sugar and almond essence.
Whisk until well combined.
Add in the almond flour and baking powder and whisk.
Finally add in cranberries and cherries and pour it into a greased and lined small loaf tin.
Bake for 25 minutes in the preheated oven and check with a tooth pick for doneness.
Remove from tin and cool on wire rack.
Slice it and serve.