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


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.


Simon Cheng
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