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Inspired by German cake recipes from a 13th-century cookbook, chef Alex Hrabovsky and his wife, Reana, developed this gluten-free version using almond and gluten-free flours. With its malty, molasses notes, buckwheat honey gives this cake its signature flavor.
How to Make It
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.