The Little Epicurean

Aug 26 2015

Honey Earl Grey Fig Cake

Honey Earl Grey Fig Cake | the little epicurean

I once believed figs were chewy cookies. As a kid, if you told me that figs were fruits, I’d laugh in your face. To me, figs were cookies that came in a yellow box.  (The company that makes those cookies I speak of just recently removed “fig” from their name to dispel any confusion because they now make cookies with all sorts of fruit fillings.)

Fast forward to my early teens and I was finally introduced to this lovely fruit. I recall my dad eating some one Saturday morning. In typical fashion, he was eating them over the sink. As I was making my breakfast, I noticed the beautiful interior of the fruit. Curious, I asked him what it was. My dad, who doesn’t like to explain things unless it’s about math or chemistry, just handed me one and said to try it. BAM. No explanation needed. I immediately fell in love with this sweet and delicate fruit.

Honey Earl Grey Fig Cake | the little epicurean

Last year I made this fig tart with pistachios and honey. I made it over and over again until figs were no longer in season. Now that figs are back, it’s only natural I try to make a fig cake. This honey Earl Grey fig cake is the perfect ending to a cocktail party, picnic lunch, Sunday brunch, pretty much any random or special day. I don’t really need any excuse to make it!

Asides from figs, I love, LOVE, love Earl Grey tea. If it’s on the menu, you bet I’m ordering it- especially if it’s an Earl Grey based dessert. One of my favorite cafes in the area serves a delicious Earl Grey tiramisu. My favorite restaurant in Las Vegas makes an unforgettable Earl Grey cheesecake (I still dream about it).

Honey Earl Grey Fig Cake | the little epicurean

I used the cake base from my strawberry vanilla cake recipe.  I infused the milk with Earl Grey tea until it was super concentrated. The cake is very soft and delicate because it only contains egg whites. I also used the same honey cream cheese frosting as the strawberry vanilla cake. Figs and honey are such a great combo (so is Earl Grey and honey!). The cream cheese frosting works well to enhance to the orange notes of the Earl Grey. If you’d like to make a proper frosted cake, don’t worry. There is plenty of frosting to coat the sides of the cake. Because it’s summer (and I like less work), I left the sides of the cake exposed. And lastly,because I feel all desserts need a little crunch, I sprinkled some pistachios on top.

Honey Earl Grey Fig Cake | the little epicurean

Print Recipe

Honey Earl Grey Fig Cake

Yield: 6-inch cake

Ingredients:

Earl Grey Cake:

  • 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

Honey Cream Cheese Frosting:

  • 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

Toppings:

  • Figs
  • Honey
  • Pistachios

Directions:

Earl Grey Cake:

  1. 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.
  2. Preheat oven to 350 degrees F. Lightly grease and flour two 6-inch cake pans. Line with parchment paper and set aside.
  3. Sift together cake flour, baking powder, and salt. Set aside.
  4. 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.
  5. 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.

The Little Epicurean

Honey Earl Grey Fig Cake | the little epicurean

Honey Earl Grey Fig Cake
   

31 Responses to “Honey Earl Grey Fig Cake”

  1. August 26, 2015
    1:55 pm

    This is just beautiful in every way!!!! You knocked it out of the park with this one!

  2. August 26, 2015
    2:15 pm

    also obsessed with earl grey- it’s my favorite flavor of macaron, and recently tried (and loved!) an earl grey latte.

    • Maryanne Cabrera replied...

      There’s this local cafe that serves “London Fog” – it’s an earl grey latte with a shot of espresso. That drink started my earl grey obsession. SO GOOD! I haven’t tried an earl grey macaron… must find one soon! :)

  3. August 26, 2015
    4:09 pm

    Girlfriend this cake is absolutely stunning. Like I will be seriously dreaming about its perfection!

    • Maryanne Cabrera replied...

      Thank you so much Jocelyn! That means so much coming from you :) xoxo

  4. August 26, 2015
    4:53 pm

    That looks amazing! Definitely a worthy use for fresh figs. Love the earl grey flavor too :)

  5. August 26, 2015
    5:17 pm
    Sara says...

    This is an amazing cake! My store has been selling big containers of figs for cheap, we can’t get enough of them :)

    • Maryanne Cabrera replied...

      Thanks Sara! I don’t want fig season to ever end!

  6. August 26, 2015
    6:15 pm

    What a show stopper of a dessert – it looks fantastic!

  7. August 26, 2015
    8:48 pm

    I love the taste of figs, and I can’t think of a more beautiful fruit. This cake looks amazing! I’m also completely smitten with your blog design. So clean and sweet and welcoming :)

  8. August 26, 2015
    8:49 pm

    An absolutely beautiful cake! My best friend loves figs so I can’t wait until they are in season here in Australia. I’ll be showing up with this gorgeous creation at one of our summer family barbecues for sure :)
    I love all the different elements, all special and awesome, and put together they create a lovely, complexly flavoured, cake.

  9. August 27, 2015
    7:03 am

    My family loves figs, and this is such a beautiful cake!

  10. August 27, 2015
    8:09 am

    Oh those fig newtons still take me back to my childhood and how they were ‘Mom’s cookies’ because you know, I wanted the chocoalte, caramel and peanut butter loaded cookies. None with fruit in it! Now as I approach my 30’s, I adore all things with figs. This cake is a beauty!

    • Maryanne Cabrera replied...

      Thanks Meg! Hmm.. if given a choice between figs and chocolate/caramel/peanut butter… I’d have to think really hard :)

  11. August 27, 2015
    8:10 am
    Jen says...

    This is one gorgeous cake! I love how thick the layers are. And the figs are a great touch!

  12. August 27, 2015
    8:40 am

    This is beautiful. If my cakes ever turned out this pretty, I’d be loathe to cut into it.

    • Maryanne Cabrera replied...

      Thanks Michelle! Slicing into the cake is always torture for me!

  13. August 27, 2015
    8:56 am

    Gorgeous Maryanne! I have been dying to make things with figs lately! This is going to the top of the list!

    • Maryanne Cabrera replied...

      Thanks Mary Ann! I’ve been so obsessed with figs this summer. More fig recipes coming up soon!

  14. August 27, 2015
    12:40 pm
    Cakespy says...

    This recipe is calling to me – tea and figs and cake, pinkies out!

  15. September 3, 2015
    10:12 am

    This looks incredible! I, too, love all things figgy and Earl Grey-infused and this sounds like a delightful combo! Can’t wait to try this soon. Any suggestions for something to use instead of vanilla paste? I have extract and vanilla bean powder at home. Thanks for sharing this beautiful dessert!

  16. September 8, 2015
    6:59 pm
    Annie Feng says...

    So keen for this when Figs are back in season down in Aus!

  17. March 6, 2016
    11:13 am
    Sarah N says...

    Made this cake yesterday! It was a huge hit. Everyone loved it! Just wondering if the cake is supposed to be on the denser side. Wonder if it was because I didn’t Use a mixer

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