Earl Grey and Peach Cake for Hormone and Heart Health

This soft, fragrant Earl Grey peach cake brings together antioxidant-rich peaches, vitamin C, and cholesterol-lowering bergamot for a gut-friendly and hormone-supportive dessert.

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The Hormone-Supportive Benefits of Bergamot and Vitamin C

Bergamot extract, found in Earl Grey tea, is rich in polyphenolic flavonoids. Clinical trials suggest it may reduce LDL cholesterol, improve the LDL:HDL ratio, and support cardiovascular health, especially relevant for women managing metabolic or post-pill changes (Toth et al., 2016).

Bergamot and peaches both provide vitamin C, an essential antioxidant for immune health and hormone regulation. Vitamin C supports adrenal function and plays a key role in progesterone production, making it especially useful in times of stress or luteal phase support (Carr & Maggini, 2017).

Why This Cake Works for Women’s Health

This recipe is:

• Gluten-free

• Naturally sweetened with honey

• Made with almond meal for healthy fats

• High in fibre to support oestrogen clearance

• Includes bergamot and vitamin C to support cholesterol balance and immune resilience

Earl Grey and Peach Cake

Ingredients

Yield: 1x 8inch cake (12-24 serves) Prep: 15min Bake: 1 hour

• 60 ml coconut oil, melted

• 4 eggs

• 150 ml honey

• ½ tablespoon vanilla extract

• 3 Earl Grey tea bags (contents only)

• 400 g almond flour

• 100 g shredded coconut

• ½ teaspoon bicarb soda

• ¼ teaspoon salt

• 500 g sliced peaches (fresh or tinned)

Method

1. Preheat oven to 160°C fan-forced. Line an 8-inch round cake tin with baking paper.

2. In a food processor, blend the shredded coconut until it starts to resemble coconut butter. This helps avoid a gritty, shredded texture.

3. Add the almond flour, bicarb soda, salt, and the contents of the Earl Grey tea bags to the same food processor. Blend until combined.

4. In a stand mixer or bowl with electric hand whisk, whisk the eggs until doubled in volume, light, and fluffy.

5. Slowly add melted coconut oil, honey, and vanilla to the eggs. Whisk to combine.

6. Gently fold in your dry ingredients from the food processor.

7. Pour half the mixture into your prepared tin. Spread evenly using an offset palette knife.

8. Layer the sliced peaches across the top.

9. Add the remaining cake batter and spread evenly again.

10. Bake for 1 hour, or until a skewer comes out clean. Let cool in the tin.

Topping Ideas

This cake pairs beautifully with an Earl Grey mascarpone whipped cream:

• Place whipping cream in a bowl with 2 Earl Grey tea bags. Cover and refrigerate overnight to infuse.

• Remove tea bags, then whip the cream until soft peaks form.

• Add mascarpone and whip again until thick and smooth.

Top your cooled cake with the infused whipped cream, extra sliced peaches, and toasted almond flakes for an elegant finish.

If You Loved This Recipe…

Try my other gluten-free, hormone-supportive cakes:

• Saffron Olive Oil Cake

• Pistachio Cake with Chocolate Ganache

• Date Coconut Cake

References

Carr, A. C., & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211. https://doi.org/10.3390/nu9111211

Toth, P. P., Patti, A. M., Nikolic, D., Giglio, R. V., Castellino, G., Rizzo, M., & Banach, M. (2016). Bergamot Reduces Plasma Lipids, Atherogenic Small Dense LDL, and Subclinical Atherosclerosis in Subjects with Moderate Hypercholesterolemia: A 6-Month Study. Frontiers in Pharmacology, 6, 299. https://doi.org/10.3389/fphar.2015.00299

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