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10 servings (serving size: 1 cake slice and 1/4 cup sorbet)

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 350º.

Step 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.

Step 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.

Step 7

Combine the almonds, 2 tablespoons sugar, cornstarch, and salt in food processor; process until finely ground (about 1 minute).

Step 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.

Step 9

Bake at 350º 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.

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