Honigkuchen (Gluten-Free Honey Cake)

 

• Cooking spray
• 1 regular-size orange-spice herbal tea bag
• 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

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.