salted caramel oolong fig cake
We’ve heard people say our tea is so good they want to eat it. Well, we do NOT recommend that (no, seriously), but this elegant fig cake is a dreamy alternative.
To start, we took our sweet & salty Salted Caramel tea made with real golden caramel pieces, toasted oolong and a hint of fruitiness… then we turned it into a moist and spongey cake with fresh figs, vanilla cream cheese frosting and extra fig syrup to drizzle over the top. The result is this light, sweet cake dripping with fig flavour and an added toasty je ne sais quoi from the addition of the tea.
So, if you’re on the search for a classy homemade dessert to bring to an intimate dinner party or your next holiday shindig, look no further. This cake will steal the show and have everyone asking you for the recipe.
ingredients:
Salted Caramel Cake:
150 g butter
200 g sugar
3 eggs
2 tsp vanilla extract
100 g yogurt
1 Perfect Spoon (2 ½ tsp) Salted Caramel oolong loose leaf tea (ground)
200 g all-purpose flour
¼ tsp baking soda
½ tsp baking powder
Vanilla Cream Cheese Frosting:
226 g cream cheese (room temperature)
113 g butter (room temperature)
360 g powdered sugar
1 tsp vanilla extract
1/8 tsp salt
Fig Syrup:
8-10 fresh figs
A few tbsp sugar
recipe:
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Make the fig syrup: slice figs and coat with sugar in a small bowl. Cover and refrigerate for at least 2 hours (or overnight) until syrupy.
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Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
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Grind the Salted Caramel tea into a fine powder using a spice grinder.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla extract and yogurt until smooth.
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In a separate bowl, whisk together flour, baking soda, baking powder and the ground tea.
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Gradually fold dry ingredients into the wet mixture until just combined. Then pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes, or until a toothpick comes out clean.
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While baking, strain the fig syrup to remove solids. (save both figs and syrup)
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Cool the cake completely, then brush the top with the fig syrup for extra flavour.
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Make the frosting: beat cream cheese and butter until creamy; add powdered sugar, vanilla and salt, then whip until fluffy.
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Assemble: spread frosting over the cooled cake, top with syrupy figs, and drizzle more syrup if desired.
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Slice, serve—and don’t forget to snap a photo before it disappears.