Almond Tea Loaf

Almond Tea Loaf.jpg

Makes 12-14 servings.

The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.


  • 10 tablespoons unsalted butter at room temperature plus
  • ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
  • ¾ cup scant measure sugar
  • 4 whole large eggs, at room temperature
  • ½ teaspoon baking powder
  • Zest from 1 orange
  • Zest from 1 lemon
  • 3 cups unblanched almond flour (See Note)
  • ¼ cup blanched sliced almonds


  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon confectioners sugar


  1. Preheat the oven to 350F.
  2. Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking. 
  3. Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
  4. Add one egg at a time, and beat at low speed until very well combined, add the baking   powder. With a rubber spatula fold in both zests, then the almond flour.
  5. There should be no traces of flour visible.
  6. Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
  7. The cake should be lightly golden and springy to the touch.
  8. Mix well the glaze ingredients.
  9. Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
  10. When cool, lift the loaf holding onto the paper and then transfer to a platter.


I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.