I know by now you guys are used to long absences now and then in this space. Nothing new this time, work trips one after the another, couple of deadlines three months ran in a jiffy. Just in a day I’m starting for my long holidays back home. My excitement level is building up, to feel the warmth, meet all my friends and eat day in and out …oh some bit of shopping as well 😉
This cake is from my Japanese friend’s sister who owns a patisserie shop in Japan. I fell in love with the simplicity of the cake, freshness from earl grey tea and moisture in the cake was just way too perfect. I remade this cake couple of time, but last time since it was a birthday celebration, I topped with honey mascarpone to make it more special…trust me it was total winner.
Ok folks, i’m off for another six weeks, this space will be inactive until then, but you enjoy your holidays/Christmas time!
Ingredients
- Flour - 100 gram
- Butter - 100 gram
- Powder sugar - 100 gram
- Egg?Large) - 2
- Baking powder - 2 gram
- Earl Grey Teabag - 1 bag (I used twinings tea)
- Dried Fig - 10 numbers
- Tea bag - 1 bag
- Fresh Mascarpone cream - 250 gram
- Honey (not very runny) - 80 to 100 ml
- Vanilla bean powder - 1/2 tspn
Instructions
- Make tea with one bag of earl grey tea and pour warm tea on the figs and soak them. When it is cool, put it in refredgirator for 1 day.
- Preheat the oven at 170 degree C.
- Line the bottom of two 15 cm cake pans with baking paper/ parchment patter and butter the sides of the cake pan.
- Swift flour and baking powder.
- Strain the soaked fig.
- Chopped the soaked fig.
- Beat butter in the bowl until it gets soft and fluffy.
- Add powder sugar and mix them until gets it soft.
- Add 3 eggs (one at each time) and mix until well combined and it become creamy.
- Add tea leaf from one tea bag and mix with spatula.
- Add fig and mix.
- Bake it 170 degree C for 35 to 40min, when toothpick inserted comes out clean.
- I doubled the cake recipe
- Whip honey and mascarpone until single soft peak is formed.
- Half the cakes
- On a cake stand, first layer one halve of the cake, spread a good dollop of whipped mascarpone cream.
- Don't take it too much to the corners.
- Repeat it another two layer.
- Frost evenly and smoothly the top and side of the cake with mascarpone cream using angled spatula.
- Pipe the frosting as you wish
- frosting come evenly when done on the turntable rotating cake stand
