![Honey Cake Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/dXVzjv4ZezoJLrgwBwtaYEIa1nE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/honey-cake-honigkuchen-FT-RECIPE0420-1-7c0aca7e441645c6bfeb378c1c4cd780.jpg)
Ingredients
-
Cooking spray
-
1 regular-size orange-spice herbal tea bag (such as Bigelow)
-
1/2 cup hot water
-
1 1/2 cups gluten-free flour (such as Cup4Cup Multipurpose Flour) (about 7 5/8 ounces)
-
1/2 cup almond flour (about 1 3/4 ounces)
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon kosher salt
-
1/2 teaspoon ground cinnamon
-
1 cup buckwheat honey, plus more for serving
-
1/3 cup vegetable oil
-
2 large eggs, separated
-
1/4 cup sliced almonds
-
Mascarpone cheese, for serving
Directions
-
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom of pan with parchment paper; generously coat with cooking spray.
-
Place tea bag in a small bowl; add 1/2 cup hot water, and let steep 4 minutes. Remove and discard tea bag. Let tea cool slightly, about 15 minutes.
-
Whisk together flours, baking powder, baking soda, salt, and cinnamon in a medium bowl until combined. Whisk together honey, oil, egg yolks, and tea in a large bowl until combined. Add flour mixture to honey mixture, whisking constantly to prevent lumps from forming.
-
Using an electric hand mixer, beat egg whites in a medium bowl on high speed until soft peaks form, about 1 minute. Gradually fold egg whites into flour mixture. Spoon batter into prepared pan. Sprinkle with almonds.
-
Bake loaf in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Remove from pan; transfer to a wire rack, and let cool completely, about 45 minutes. Top servings with mascarpone and honey.
Make Ahead
Cake can be made up to 3 days in advance and stored in an airtight container at room temperature.