Baking

Spiced tea cake with honey frosting

Layers of fluffy spiced tea cake and lashes of indulgent honey frosting create an utterly decadent dessert.
Spiced tea cake WITH HONEY FROSTING
25
1H 15M

Ingredients

Method

1.Preheat oven to 180°C. Grease a deep 20cm (8-inch) round cake pan; line base and side with three layers of baking paper.
2.Bring milk to the boil in a small saucepan. Remove from heat; scrape seeds from vanilla bean into pan, add bean and tea bags. Stand for 5 minutes. Discard bean and tea bags.
3.Beat butter and sugar in a small bowl with an electric mixer until paler and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour, ground spices and milk mixture. Spoon mixture into pan.
4.Bake cake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
5.Meanwhile, make ginger syrup: Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 1 minute. Strain syrup into a small jug; discard ginger.
6.Make honey frosting: Process ingredients until smooth and combined. Refrigerate for 20 minutes or until slightly firm.
7.Split cake into three layers. Place the bottom cake layer on a cake plate; brush with one-third of the syrup, then spread with one-third of the frosting. Top with middle cake layer; brush with another third of the syrup and frosting. Finish with the top layer of cake, brushing the underside with remaining syrup; spread top with remaining frosting. Decorate with glace ginger and drizzle with honey.

The cake is best made on day of serving but can be assembled 4 hours ahead; keep covered in the refrigerator. For tips on splitting a cake evenly, check out the Inspire Me page.

Note

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