Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs

This Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs is the perfect recipe for World Baking Day. Made with Stork Bake to keep it fresher for longer, it's bound to have everyone licking their plates clean.

Guys, World Baking Day is coming up! If there was ever a day invented for me, it would be the 17th of May a.k.a World Baking Day! A whole day dedicated to baking.... pure heaven! 

So as any normal person would do, I put together a grand plan and came up with the ultimate recipe for WBD! This Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs is everything you could ever want from a cake.

I whipped up the cake using Stork Bake so, obviously, it stays nice and fresh for days (if you can go that long without eating it all). I then filled it with the creamiest honey mascarpone frosting. What more could you want from a cake, right?

The subtle flavour of earl grey tea reminds me of mornings spent in the kitchen, baking up a storm and having conversations with my mom over a cup of earl grey tea. That's what World Baking Day is all about for me. Either whipping up something with your loved ones or for your loved ones!

For the Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs I start by steeping my favourite earl grey tea in a little milk to get that real tea flavour. I then place the Stork Bake in my stand mixer along with the sugar, and cream it until it's all light and fluffy! Once you have that going, add in the remaining wet ingredients (except the milk) and continue mixing.

Meanwhile, sift all the dry ingredients together. Sifting your flour and baking powder is always important to ensure that you have no lumps and also to make sure that your baking powder is properly incorporated. Nobody likes a lopsided cake!

Now comes the good stuff. While your mixer is running add the dry ingredients to the Stork mixture a little at a time, alternating with the earl grey infused milk. Continue this process until everything is mixed in. Then go on and taste the batter (it's the best part after all).

When the batter is ready, line your baking tins with baking paper and spread a little Stork Bake around the sides. It's the best way to keep that cake from sticking. Now you're ready to pop it into the oven and to get going on that creamy frosting.

I'd love to hear what you are making for World Baking Day, so pop on over to my Instagram page and let me know. Why not try this same recipe, but infuse it with chai flavours rather or even add a little rose water to your milk instead of earl grey tea. The possibilities are endless so get into that kitchen and start playing!

Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs

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Ingredients

  

For the Cake:

• 2 ½ Cups Flour
• 2 teaspoon Baking Powder
• ¼ Cup Oil
• Pinch of Salt
• 4 bags Earl Grey Tea
• 1 Cup Milk
• 1 Cup softened STORK Bake
• 1 ½ Cups Sugar
• 3 Eggs
• 2 teaspoon vanilla essence

Honey Mascarpone Icing:

• 125 g Soft STORK Bake
• 125 g Mascarpone Cheese
• 250 g Cream Cheese
• 2 ½ Cups Icing Sugar sifted
• 2 tablespoon Honey
• 1 teaspoon Vanilla Essence

Toppings:

• Fresh Figs
• Honey
• Nuts

Instructions

 

For the Cake:

• Add the milk and tea bags to a small saucepan and place over medium heat. Allow the milk to simmer slightly then remove the sauce pan from the heat and place the lid over the sauce pan.
• Allow the tea to steep for at least 15 minutes then remove the tea bags.
• Meanwhile, cream the STORK Bake and sugar together using the paddle attachment until lighter in colour.
• Add the eggs, oil and vanilla essence and continue to mix until light and fluffy.
• Whisk together the flour, baking powder and salt.
• Add the dry ingredients to the butter mixture a little at a time, alternating with the earl grey in- fused milk. Mixing until just combined.
• Divide the batter between 2 round 20cm cake pans.
• Bake the cakes for 20minutes at 180ºC or until a fork inserted comes out clean. Remove cakes from the oven and allow to cool.

For the Frosting:

• Using the paddle attachment, cream the mascarpone cheese, cream cheese and STORK Bake together until smooth.
• Add the icing sugar, honey and vanilla essence and mix until light and fluffy.

Assembly:

• Place one layer of cake on a cake stand and top with tons of icing honey mascarpone icing then add the next layer and repeat the process.
• Top the cake with fresh figs, nuts and honey.

Tried this recipe?Let us know how it was!

All the images were taken by the incredible Hein van Tonder (check out his insta here)