Earl Grey, Fig & Honey Cake Recipe

Earl Grey, Fig & Honey Cake Recipe

This week we have teamed up with Lily Vanilli to bring you the cakes of ALL cakes. Covered in a fragrant and delicious Earl Grey buttercream (the flavour comes from gently infusing cream with tea bags) the slices of fresh figs and a honey mascarpone filling are sandwiched by a light vanilla sponge. Perfect with a cuppa!

You will need:

Vanilla sponge 

  • 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
  • 100g unsalted butter, softened
  • 300g icing sugar, sifted
  • 1 tsp vanilla extract
  • 75ml double cream
  • Two Earl Grey tea bags

Honey mascarpone & 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)


Sponge and filling

  1. 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.
  2. Add the eggs and beat, first on medium, then on high, just until incorporated.
  3. 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.
  4. Divide the mixture between two 9″ cake tins and bake for around 20-30 minutes, until golden and springy to touch.
  5. Leave to cool in the tin for 5-10 minutes then transfer to a wire rack to cool completely.
  6. 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!

Earl Grey buttercream

  1. Beat the butter alone for 4–5 minutes on high speed.
  2. 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. 
  3. Add the sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.

earl grey fig and honey cake recipe from lily vanilli

earl grey, fig and honey cake recipe by lily vanilli

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published