Lattes, Sweets  /  May 27, 2018  /  Updated October 1, 2021

2-in-1 Almond Uses: Milk and Tea Time Cake (Gluten-Free)

by Tea Cachai
I only use almond milk and preferably homemade. I try to make it once a week and mostly use it for my morning tea lattes and smoothies when it’s hot. The first time I made almond milk I used the leftover almond meal to make some cookies, but they didn’t turn out great. Afterward, I discarded it most of the time… until I decided to start using it for baking again and I found the most amazing leftover almond meal recipe.
(I don’t dehydrate it after straining it, so I have to use it right away. You need to make sure that you’re balancing the extra moist the recently strained almond meal brings to the batter with whatever liquid the recipe involves).
 
Homemade Almond Milk in a Mason Jar(Please note this post contains affiliate links. I may receive a small commission at no extra cost to you if you click through and make a purchase. I only recommend products I’ve tried and liked. Thanks for supporting my blog!)
 
Almond tea cake for tea time paired with black tea
 

Almond Milk

 
Almonds are a great source of fiber and protein, and for those of us who are not big fans of cow’s milk, almond milk is a great alternative. Since I use it mainly for my tea lattes, I need to froth it and I found out that homemade almond milk froths much better than store-bough ones. At first, I thought making it was a long and tedious process, but I discovered how easy it was, just blending and straining!
 
Here’s how I make my homemade almond milk:
 
Ingredients
  • 1 cup raw almonds
  • 4 cups filtered water
  • 5 dates (these dates are my favorite! – optional)
 
Method
  1. Soak raw almonds and dates in water overnight (covering completely, at least 6 hours). Drain in the morning. 
  2. Add the soaked almonds and dates to a blender together with 4 cups of filtered water and blend until smooth (1-2 min).
  3. Strain the mixture with a cheesecloth/nut milk bag into a jar and it’s ready!

*  For a quick soak method, soak in boiling water for an hour, covered.
** Store in the refrigerator for several days and make sure you shake before you use it.
*** Keep the almond meal to make an AMAZING tea time cake!

Almond Milk and Almond Meal come from 1 cup of Almonds

Leftover Almond Meal

I was constantly looking for something to do with the leftover meal because I didn’t want to toss it every time. Some people recommend using it for breakfast bowls or mix it in yogurt, but I never really thought about baking because I thought you had to remove all the humidity by dehydrating and cooking in the oven (long process).

I found the perfect recipe online which I adapted for those of us who do lots of almond milk and want to use the leftover meal straight away, no drying, no waiting. Makes you want to make homemade almond milk even more often, in a useful and delicious way! This is a no-fail, gluten-free, moist cake: a perfect leftover almond meal recipe.

Almond tea cake for tea time paired with black tea


The beauty of this cake is that since the leftover almond meal is quite chunky, you get a lot of almond bits in this amazingly moist and lemony cake. So far, it’s been a hit with everyone that’s tried it, so I promise it delivers! Hopefully, you’ll get excited about this and will want to make your tea lattes with almond milk just like me!

*Quick tip: the difference of lemon zest obtained with a regular grater versus a zester is HUGE because with a grater you get the colored part of the lemon (tangy) plus parts of the white skin which is bitter, while the zester only grabs the colored part of the fruit. I got mine too late in life but I will use it forever! 

RELATED: Hojicha Yoghurt Cake

I hope you enjoy this Almond Ricotta Lemon Cake recipe and be inspired to make your own almond milk, this way you’ll make the most out of your almonds.

Almond Ricotta Lemon Cake
Super moist, perfect lemony almond cake for tea time! (Gluten-Free)
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Cook Time
45 min
Total Time
1 hr
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 1/2 cups almond meal (see note below)
  2. 10 tbsp unsalted butter, softened
  3. 1 1/3 cups sugar
  4. 4 eggs
  5. 9 oz ricotta
  6. 1/4 cup lemon zest
  7. 1 tbsp vanilla paste (or extract)
  8. Icing sugar for dusting
Instructions
  1. Preheat the oven to 350 F. Butter a 9โ€ณ round pan (or any cake pan).
  2. Mix the butter and 1 cup sugar together with aย mixer until fluffy. Add the lemon zest and vanilla, and mix until combined.
  3. Add the egg yolks, one at a time, mixing completely after each one. Next,ย addย the ricotta and mixย until smooth.
  4. Add the almond meal, and mix again until fully combined.
  5. In a separate bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and keep beatingย until stiff peaks form.
  6. Inย batches, fold the egg whites into the almond ricotta batter until completely incorporated.
  7. Pour the mixture into the buttered pan and bake for 45-50 minutes, until aย toothpick inserted in the middle comes clean and the center is set.
  8. Remove from ovenย and let cool completely before removing from pan.ย โ€‹
Notes
  1. - I get aprox. 2 cups of almond meal from straining the milk, but this may vary. Complete with almond flour until you have 2 1/2 cups total.
  2. - Since it is a moist cake, I recommend storing it in the fridge.โ€‹
  3. - Dust with icing sugar using a sifter right before serving.
Adapted from The Kitchen Paper
Adapted from The Kitchen Paper
Tea Cachai https://www.teacachai.com/
Almond tea cake for tea time paired with black tea

Almond tea cake for tea time paired with black tea

What do you do with your strained almond meal? Any favorite leftover almond meal recipes? I’d love to hear them, leave a comment !

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3 comments

  • What a natural, efficient, and delicious idea to use the almonds this way! Canโ€™t wait to try. When you make the milk, do you let the almonds sit overnight in the 4 cups of water and then blend? Or, do you strain the almonds from the overnight water and then add 4 c. of fresh water?

    • Yes Traci! I put enough water to cover the almonds overnight and strain it in the morning. Then add the 4 cups of fresh water to blend.

      • Thanks, Daniela. Going to put lots of almonds on my grocery list to give this a try. ๐Ÿ™‚

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