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
Preheat the oven to 350ºF. Grease and flour a 10-inch bundt pan with ghee and arrowroot starch.
In a large bowl, whisk to combine the melted ghee, eggs, coconut sugar, vanilla extract, and tea.
Sift the almond flour, arrowroot starch, coconut flour, baking soda, and salt into the bowl and stir to combine.
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.
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.
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.