Honey Earl Grey Fig Cake

• Vegetarian

• Produce

  • 2 Earl grey tea bags
  • 1 Figs

• Refrigerated

  • 3 Egg whites, large

• Condiments

  • 2 tbsp Honey
  • 1 Honey
  • 1 tsp Vanilla paste

• Baking & Spices

  • 1/2 tbsp Baking powder
  • 1 1/2 cups Cake flour
  • 2 cups Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 3/4 tsp Sea salt, fine

• Nuts & Seeds

  • 1 Pistachios

• Dairy

  • 6 tbsp Butter, unsalted
  • 4 oz Butter, unsalted
  • 8 oz Cream cheese
  • 1/2 cup Whole milk

Found on thelittleepicurean.com

Ingredients

• 1/2 cup whole milk
• 2 earl grey tea bags
• 1 1/2 cups cake flour
• 1/2 Tbsp baking powder
• 1/2 tsp fine sea salt
• 3 large egg whites, room temperature
• 1 tsp vanilla paste
• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 8 oz cream cheese, room temperature
• 4 oz unsalted butter, softened, room temperature
• 2 cups confectioners sugar
• 2 Tbsp honey
• 1/4 tsp fine sea salt
• Figs
• Honey
• Pistachios

Directions

• Earl Grey Cake: Microwave milk for 90 seconds to 2 minutes until very hot. Steep tea bags for 20 minutes. Remove tea bags. Stir in egg whites and vanilla paste. Set aside. Preheat oven to 350 degrees F. Lightly grease and flour two 6-inch cake pans. Line with parchment paper and set aside. Sift together cake flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter and sugar. Add 1/3 of dry flour mixture. Mix on low speed. Add 1/2 of liquid mixture. Continue to mix on low speed and add another 1/3 of dry flour mixture. Add remaining liquid mixture. Mix on low and add remaining 1/3 of dry flour mixture. Scrape down bowl as needed to ensure thorough mixing. Divide batter between two prepared cake pans. Level batter using the back of a spoon or a mini offset spatula. Bake for 30-35 minutes, rotating once halfway through baking. Allow to cool in pan for 5 minutes before unmolding. Place cake on wire rack and allow to cool to room temperature. Honey Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together cream cheese and butter until smooth. Scrape down bowl as needed. Add confectioners sugar, honey, and salt. Mix until frosting is smooth and thoroughly combine. Assembly: Level cooled cake as needed. Place one cake layer on a cake stand or cake plate. Spread a generous amount of honey cream cheese frosting into an even layer over cake. Place another cake layer on top. Top with frosting. Place sliced figs on top of cake. Sprinkle pistachios on top. Drizzle honey as desired. Keep cake stored in the fridge until ready to serve. Let cake sit at room temperature for 20 minutes to allow cake to soften. Drizzle additional honey, as desired, before serving.