Prep Time:30 minutes
Cooking Time:30 minutes
It’s afternoon tea week this week, and we’ve created a special tea infused recipe for We Are Tea. This cake is covered in a fragrant and delicious earl grey buttercream (the flavour comes from gently infusing cream with tea bags), and underneath there’s a defyingly light vanilla sponge which is sandwiched between slices of fresh figs and a honey mascarpone filling. Feel free to play around with different tea / sponge combinations – chocolate and lapsang souchong are flavours that also taste surprisingly good together.
- 2 x 9″ cake tins, lined
- 330g plain flour, sifted
- 320g caster sugar
- 1.5 tbs baking powder
- Pinch of salt
- 175g unsalted butter, room temperature
- 3 eggs
- 190ml whole milk
- 1.5 tsp good vanilla extract
Earl grey buttercream
- Follow the recipe for the vanilla buttercream as usual here
- Two earl grey tea bags
Honey mascarpone and fresh fig filling
- 500g mascarpone, plus honey to taste (start with one tablespoon of honey at a time)
- 5-6 fresh figs, sliced (depending on size)
- In a bowl, whisk together the dry ingredients. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
- Add the eggs and beat, first on medium, then on high, just until incorporated.
- Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined; it will appear a bit lighter in colour, 2-3 minutes.
- Divide the mixture between two 9″ cake tins and bake for around 20-30 minutes, until golden and springy to touch.
- Leave to cool in the tin for 5-10 minutes then transfer to a wire rack to cool completely.
- When cool, layer the cake with slices of fresh fig plus the honey and mascarpone filling, then cover with the earl grey buttercream. Decorate as you wish!
- Follow the recipe for the vanilla buttercream as usual here and infuse the cream with earl grey tea bags. Bring the cream to a simmer with the tea bags in, then take off the heat and allow to cool to room temperature, strain when cool.