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Honey Earl Grey Fig Cake | the little epicurean
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4 from 1 vote

Honey Earl Grey Fig Cake

This fig cake is made with an Earl Grey based cake, frosted with honey cream cheese and topped with fresh figs and toasted pistachios.
Yield: 6-inch cake
Prep Time25 minutes
Cook Time30 minutes
Tea Steeping Time20 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10
Author: Maryanne Cabrera

Ingredients

Earl Grey Cake:

  • ½ cup whole milk (113 g)
  • 2 earl grey tea bags (about 2 ½ teaspoons loose tea)
  • 1 ½ cups cake flour (180 g)
  • ½ Tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 3 large egg whites room temperature
  • 1 teaspoon vanilla paste or vanilla extract
  • 6 Tablespoons unsalted butter (85 g) softened
  • ¾ cup granulated sugar (150 g)

Honey Cream Cheese Frosting:

  • 8 oz brick style cream cheese (226 g) room temperature
  • 2 oz unsalted butter (56 g) softened
  • 2 cups confectioners' sugar (230 g)
  • 2 Tablespoons honey (40 g)
  • ¼ teaspoon fine sea salt

Toppings:

  • figs
  • honey
  • pistachios

Instructions

Earl Grey Cake:

  • Microwave milk for 90 seconds to 2 minutes until very hot. Steep tea bags for 20 minutes. Squeeze out as much liquid from tea bags. Remove tea bags.  Stir in egg whites and vanilla paste. Set aside.
  • Preheat oven to 350° 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 ⅓ of dry flour mixture. Mix on low speed. Add ½ of liquid mixture. Continue to mix on low speed and add another ⅓ of dry flour mixture. Add remaining liquid mixture. Mix on low and add remaining ⅓ of dry flour mixture. Scrape down bowl as needed to ensure thorough mixing. Batter should be smooth. 
  • 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.

Notes

Ingredient Notes:
  • Be sure to use block American cream cheese. Do not use light cream cheese or whipped cream cheese. 
  • Do not use mascarpone, Neufchâtel, or creme fraiche in place of American cream cheese.
  • Add up to 1 ½ cups additional confectioners' sugar to thicken frosting to your desired consistency. 
Equipment Notes:
  • Recipe uses two 6-inch round cake pans (at least 2-inch deep)
  • Two 8-round cake pans may also be used. Reduce baking time by 5 to 8 minutes for larger pan. 

Nutrition

Calories: 371kcal | Carbohydrates: 59g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 421mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 44g | Vitamin A: 384IU | Vitamin C: 0.02mg | Calcium: 137mg | Iron: 0.3mg