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1
Preheat oven to 350 degrees.
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2
Combine the boiling water with the 3 tea bags and let steep for 20 minutes.
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3
Strain, reserve and let cool.
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4
Butter and flour a 9-inch cake pan.
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5
In a mixing bowl combine the egg yolks and 3/4 cup sugar and whisk until thick and pale in color.
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6
Stir in 1 1/2 teaspoon of the tea concentrate, and the vanilla.
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7
Beat the egg whites and salt with an electric mixer until they form soft peaks.
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8
Add the remaining 2 tablespoons of sugar and continue beating for 20- 30 seconds.
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9
Incorporate 1/3 of the egg whites into the egg mixture.
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10
Then add 1/4 of the flour mixture, fold it in.
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11
Repeat the process, folding in the whites and flour until the last batch of flour is incorporated.
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12
Then fold in the melted butter.
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13
Pour the batter into the prepared pan, and bake for 30 minutes.
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14
Allow the cake to cool slightly before unmolding.
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15
Make the glaze: In a small sauce pan, combine the honey, cinnamon, and 1/4 cup of the tea concentrate.
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16
Slowly begin heating this mixture to completely mix, stirring frequently.
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17
Set aside Remove the cake from the oven and turn onto a platter.
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18
Using a pastry brush, baste the entire surface of the cake .
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19
Use all of the glaze.
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20
Allow to sit 20 minutes.
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21
Cut into 8 wedges.
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22
Garnish each wedge with a dollop of whipped cream, a mint sprig, and powdered sugar.
