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1
Preheat the oven to 350u00b0F. Grease a deep 8-inch round cake pan and line the bottom and side with 3 layers of parchment paper.
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2
Bring the milk to a boil in a small saucepan. Remove from the heat. Scrape the seeds from the vanilla bean into the pan, then add the bean pod and tea bags. Let stand for 5 mins. Discard the bean and tea bags.
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3
Beat the butter and brown sugar in a large bowl with an electric mixer until pale and fluffy. Beat in the eggs, one at a time, until just combined. Fold in the sifted flour, ground spices and milk mixture. Spoon the mixture into the prepared pan.
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4
Bake for 50 mins or until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
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5
Meanwhile, for the ginger syrup, stir the fresh ginger, granulated sugar and 1/3 cup water in a small saucepan on low heat, without boiling, until the sugar dissolves. Bring to a boil and boil, without stirring, for 1 min. Strain the syrup into a small bowl; discard ginger.
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6
For the honey frosting, process the cream cheese, powdered sugar, butter and honey until smooth and combined. Refrigerate for 20 mins or until slightly firm.
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7
Split the cake into 3 layers. Place the bottom cake layer on a cake plate and brush with one-third of the syrup, then spread with one-third of the frosting. Top with the middle cake layer, and brush with another third of the syrup and frosting. Finish with the top layer of cake, brushing the underside with the remaining syrup. Spread the top with the remaining frosting. Decorate with crystallized ginger and drizzle with honey.
