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1
To prepare sorbet, pour 3/4 cup hot water over 6 tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature.
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2
Combine 1 1/2 cups water, 1 cup sugar, and honey in a small saucepan; bring to a boil. Cook until sugar dissolves; remove from heat. Pour sugar mixture into a medium bowl, and stir in brewed tea. Cover and chill.
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3
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 3 hours or until firm.
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4
Preheat oven to 350u00b0.
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5
To prepare cake, coat the bottom of a 9-inch springform pan with cooking spray. Line bottom of pan with wax paper; coat wax paper with cooking spray.
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6
Pour 1/2 cup hot water over 7 tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature. Set aside.
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7
Combine the almonds, 2 tablespoons sugar, cornstarch, and salt in food processor; process until finely ground (about 1 minute).
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8
Place egg yolks in large bowl; beat with mixer at high speed for 2 minutes. Gradually add 14 tablespoons sugar, beating until thick and pale (about 2 minutes). Place egg whites in large bowl. Using clean, dry beaters, beat egg whites with mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold egg whites into egg yolk mixture. Gently fold almond mixture and brewed tea into egg white mixture. Spoon batter into prepared pan.
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9
Bake at 350u00b0 for 30 minutes or until cake is lightly browned and a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack. Remove sides from springform pan. Loosen bottom of cake from pan using a spatula. Carefully remove and discard wax paper. Serve cake with sorbet.
