6 tablespoons Clipper Earl Grey Tea
75g butter, room temperature
150g vegetable oil
2 teaspoons vanilla extract
525g plain flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
150g butter, room temperature
6 tablespoons RAW Acacia honey
500g Icing sugar
Pinch of salt
Preheat oven to 350 degrees. Grease two 9-inch round cake pans.
In a saucepan, warm milk until near boiling. Add tea directly into milk. Remove from heat to cool completely.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vegetable oil and vanilla. Gradually add cake flour, baking powder, baking soda and salt. Stir in tea-brewed milk, mixing until batter is uniform and smooth.
Transfer batter to prepared pans and bake in preheated oven 30 minutes, or until a toothpick inserted into center comes out clean. Remove from oven and let cool before frosting.
Prepare honey buttercream. In a large mixing bowl, beat butter and honey until smooth. Add powdered sugar and salt and continue mixing until frosting comes together. If frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if frosting is too stiff, add more honey (or a splash of milk) to thin it out.
Spread or pipe between layers and on top of cooled cake - top with the crushed pistachios and serve with a cup of tea!