Method

•  Preheat oven to 180°c
•   Combine the boiling water with the tea and steep for 20 minutes, strain, reserve and 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 colour
• Stir in 1 ½ 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- 30 seconds
• Incorporate 1/3 of the egg whites into the egg mixture
• Fold in ¼ of the flour
• 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 unmoulding
• Make the glaze: In a small sauce pan, combine the honey, cinnamon, and 1/4 cup of the tea concentrate
• Slowly heat, stirring frequently, set aside to cool
• Using a pastry brush, baste the entire surface of the warm turned out cake, using the entire glaze
• Allow to sit 20 minutes
• Cut into wedges, garnish with a dollop of whipped cream, a mint sprig, and icing sugar, devour