Ingredients Jump to Instructions ↓

  1. 3 Tea bags

  2. 1/4 cup 59ml Boiling water - plus

  3. 2 teaspoons 10ml Boiling water

  4. 3/4 cup 46g / 1.6oz Flour

  5. 4 Eggs - separated

  6. 3/4 cup 148g / 5 1/5oz Sugar - plus

  7. 2 tablespoons 30ml Sugar

  8. 1/2 teaspoon 2 1/2ml Vanilla

  9. 1 Salt

  10. 4 tablespoons 60ml Unsalted butter - melted

  11. 1/2 cup 118ml Honey

  12. 1/2 teaspoon 2 1/2ml Cinnamon

  13. 1/2 cup 118ml Whipped cream

  14. 8 Mint sprigs Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Combine the boiling water with the 3 tea bags and let steep for 20 minutes. Strain, reserve and let cool. Butter and flour a 9-inch cake pan. In a mixing bowl combine the egg yolks and 3/4 cup sugar and whisk until thick and pale in color. Stir in 1 1/2 teaspoons of the tea concentrate, and the vanilla. Beat the egg whites and salt with an electric mixer until they form soft peaks. Add the remaining 2 tablespoons of sugar and continue beating for 20 to 30 seconds. Incorporate 1/3 of the egg whites into the egg mixture. Then add 1/4 of the flour mixture, fold it in. Repeat the process, folding in the whites and flour until the last batch of flour is incorporated. Then fold in the melted butter. Pour the batter into the prepared pan, and bake for 30 minutes. Allow the cake to cool slightly before unmolding. Make the glaze: In a small sauce pan, combine the honey, cinnamon, and 1/4 cup of the tea concentrate. Slowly begin heating this mixture to completely mix, stirring frequently. Set aside. Remove the cake from the oven and turn onto a platter. Using a pastry brush, baste the entire surface of the cake, using all of the glaze. Allow to sit 20 minutes. Cut into 8 wedges. Garnish each wedge with a dollop of whipped cream, a mint sprig, and powdered sugar. This recipe yields 8 servings.


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