This recipe delivers a moist, flavorful tea cake perfect for holiday breakfasts or afternoon snacking. The cake’s texture balances almond flour’s richness with the lighter consistency of brown rice flour, making it surprisingly easy to bake gluten-free. The addition of fresh cranberries adds a seasonal tartness, complemented by orange zest and a touch of maple syrup.
Why This Recipe Matters
Gluten-free baking often struggles with density, but this recipe demonstrates how to achieve a tender crumb without compromising flavor. The use of both almond and brown rice flours avoids the overly dry or gummy results common in single-flour gluten-free recipes. It’s also a versatile base: swap the cranberries for other fruits, or adjust the sweetener to your preference.
Key Ingredients and Substitutions
The recipe centers around a combination of wet and dry ingredients:
- Flour Blend: 1 cup almond flour and 1 cup superfine brown rice flour. Substituting with all-purpose flour (1 1/2 cups) will result in a non-gluten-free version.
- Dairy: Uses buttermilk, which provides moisture and a slight tang. Dairy-free alternatives like oat or almond milk with a squeeze of lemon juice work well; coconut milk is heavier but still viable.
- Fruit: 2 cups of fresh or frozen cranberries, adding a burst of seasonal flavor. The recipe suggests lemon blueberry or almond raspberry as alternative fruit combinations.
- Fat: 6 tablespoons of butter (or vegan butter) and 2 tablespoons of avocado or coconut oil contribute to the cake’s moistness and tenderness.
Baking Instructions
The process is straightforward, requiring standard baking equipment:
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line a 8-9 inch cake pan with parchment paper, then butter the sides.
- Cream Wet Ingredients: Beat 6 tablespoons of butter and 3/4 cup of cane sugar until fluffy, roughly 3 minutes. Add 2 tablespoons of oil, 2 eggs, 1/2 cup buttermilk, 1/4 cup maple syrup, and 1 teaspoon of vanilla extract. Beat until well combined.
- Combine Dry Ingredients: Mix 1 cup almond flour, 1 cup superfine brown rice flour, 2 teaspoons baking powder, and 1/2 teaspoon sea salt in a separate bowl. Gently fold into the wet ingredients.
- Add Fruit: Incorporate half of the chopped cranberries into the batter, then pour into the prepared pan. Sprinkle the remaining cranberries on top and finish with turbinado sugar.
- Bake and Cool: Bake for 50 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for at least 30 minutes before slicing. Serve with sweetened yogurt or creme fraiche.
The recipe notes that the cake keeps well at room temperature for a day or two before needing refrigeration. Toasted slices offer a crisp edge, enhancing the texture.
This gluten-free cranberry tea cake offers a simple, flavorful option for seasonal baking. Its adaptability and straightforward instructions make it an accessible choice for both experienced bakers and those new to gluten-free recipes.
