Earl Grey Tea Cake with Honey Buttercream

For the cake

• 6 tsp Earl Grey powderSuperboba
• 1 cup whole milk
• 1 cup unsalted butter, softened
• 1.25 cup raw sugar
• 3 eggs
• 1 tsp vanilla extract
• 0.25 cup vegetable oil
• 2.5 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

For the honey buttercream

• 450 g unsalted butter, room temperature
• 0.33 cup raw honey
• 2.5 cup icing sugar
• 1 tsp vanilla extract

1. 1

   Heat the oven to 165 C and grease two 8-inch round pans.

2. 2

   Whisk 4 tsp of the Earl Grey powder into the milk until fully dissolved. No simmering, no straining, and the bergamot stays much brighter for it.

3. 3

   Cream the butter and sugar until pale. Add the eggs one at a time, then the vanilla and oil, and beat until light and fluffy.

4. 4

   Sift the flour, baking powder, salt and the remaining 2 tsp of Earl Grey powder together in a second bowl.

5. 5

   Add the dry mixture to the wet on low speed and mix until only just combined.

6. 6

   Pour in the Earl Grey milk and mix briefly to a smooth batter.

7. 7

   Divide between the pans and bake 18 to 20 minutes, until a skewer comes out clean.

8. 8

   Cool completely. Warm cake melts buttercream.

9. 9

   Whip the butter, honey, icing sugar and vanilla for 8 to 10 minutes until very light, then fill and frost.

• Powder goes in two places on purpose. In the milk it perfumes the crumb, and in the flour it leaves visible flecks and a stronger finish.
• Down from 1.5 cups of sugar because our tea is already sweetened with dates, and the buttercream carries plenty on its own.
• Cake layers freeze well for a month, wrapped tight and unfrosted.