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Early Grey & Fig Cake with a Nutty Fig Filling and Cream Cheese Frosting - The softest and most delicate cake that compliments any event or even simply with a good cup of tea.

Earl Grey & Fig Cake with a Nutty Fig Filling

Earl Grey & Fig Cake with a Nutty Fig Filling and Cream Cheese & Mascarpone Frosting - The most delicate cake that compliments any event or even simply with a good cup of tea. The softest cake layered with a tasty, crunchy filling.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories/serving 1205 kcal

Equipment

  • 4 cake tins
  • 1 electric mixer

Ingredients

For the Earl Grey Cake:

  • 600 grams Sugar
  • 6 Egg Whites
  • 25 ml Vanilla Extract
  • 325 grams Butter room temperature
  • 4 bags Earl Grey Tea
  • 560 grams Cake Flour
  • 20 grams Baking Powder
  • 1 teaspoon Salt
  • 270 ml Milk
  • 3 Eggs

For the Nutty Fig Filling:

  • 100 grams Walnuts
  • 100 grams Dried Figs chopped
  • 2 tablespoon Honey

For the Cream Cheese & Mascarpone Icing:

  • 500 grams Mascarpone soft
  • 250 grams Cream Cheese
  • 120 grams Butter room temperature
  • 5 Cups Powdered Sugar
  • 2 teaspoon Vanilla Extract
  • Fresh Figs for topping

Instructions 

For the Earl Grey Cake:

  • Preheat the oven to 180ºC/350ºF and line pans with baking paper and spray lightly with a non-stick spray.
  • Place the milk in a saucepan with the tea bags over medium heat.
  • Allow the milk to simmer slightly, then close the saucepan with a lid and allow to steep for 15min.
  • Remove the tea bags.
  • Meanwhile, blend the butter with the dry ingredients on low speed, then add the eggs, egg whites and vanilla.
  • Continue to mix.
  • Add the milk mixture a little as a time, scraping down the bowl every now and then.
  • Mix until well incorporated.
  • Divide the batter between 2 or 4 cake tins (depending on how thick you want your layers).
  • Bake for 40min or until fork inserted comes out clean.
  • Remove cakes from oven and allow to cool.

For the Nutty Fig Filling:

  • Mix together all the ingredients and spread it out on a lined baking sheet.
  • Bake at 180ºC/350ºF for 10min then set aside to cool.

For the Cream Cheese & Mascarpone Icing:

  • Mix together all the ingredients using the paddle attachment.
  • Continue to mix until smooth.

Assembly:

  • Place one layer of cake then add a little frosting.
  • Sprinkle a bit of the nutty fig filling over the frosting then add the next layer.
  • Continue to do so, depending on whether you have 2 or 4 layers.
  • Then spread a thin layer of the frosting around the entire cake to provide it with a crumb coating.
  • Place the cake in the fridge for 10-15min.
  • Spread the remaining frosting around the cake.
  • Top with remaining nutty fig filling and fresh figs.

Nutrition

Serving: 1gCalories: 1205kcalCarbohydrates: 147gProtein: 14gFat: 64gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 186mgSodium: 725mgPotassium: 234mgFiber: 3gSugar: 108gVitamin A: 1890IUVitamin C: 0.2mgCalcium: 250mgIron: 1mg
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