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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