Tea and cake are two peas in a pod, so why not bring them together in a recipe? We partnered with Good Eggs and Chef Simone Miller of ZenBelly to create a dessert that celebrates the end of summer and teases us with fall flavors. It’s paleo to boot, but no one will believe you.
Ingredients for the cake:
- ¼ cup melted ghee (plus more for greasing the pan)
- 5 eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 packets Pique Earl Grey tea
- 1 ½ cup almond flour
- ½ cup arrowroot starch, plus more for the pan
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Pinch of salt 2 medium peaches, halved and thinly sliced
For the glaze:
- ¼ cup confectioner’s sugar
- 1 tablespoon melted ghee
- 1 packet Pique Earl Grey Tea
Directions:
Step 1
Preheat the oven to 350ºF. Grease and flour a 10-inch bundt pan with ghee and arrowroot starch.
Step 2
In a large bowl, whisk to combine the melted ghee, eggs, coconut sugar, vanilla extract, and tea.
Step 3
Sift the almond flour, arrowroot starch, coconut flour, baking soda, and salt into the bowl and stir to combine.
Step 4
Pour 1/3 of the batter into the prepared pan and layer in half of the peaches. Pour in another 1/3 of the batter, the remaining peaches, and then the remaining batter on top.
Step 5
Bake for 25 to 30 minutes, or until the top springs back when you lightly press it. Allow to cool in the pan before inverting onto a plate.
Step 6
In a small bowl, mix together the confectioner’s sugar, melted ghee and Earl Grey tea. Whisk in a small amount of water at a time until the consistency is smooth and pourable. Drizzle the glaze atop the cooled cake and allow it to harden a bit before slicing.
Ta-da! Now enjoy.
