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.

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.

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.