3 ts Bags
1/4 c Boiling water; plus
2 ts Boiling water
3/4 c Flour
4 Eggs; separated
3/4 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla
1 pn Salt
4 tb Unsalted butter; melted
1/2 c Honey
1/2 ts Cinnamon
1/2 c Whipped cream
8 Mint sprigs
Powdered sugar
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.
Yields
8 servings