Recipe: Plum + Roses infused tea cake

Plum + Roses Brew is great as a tea – however, what’s the point in any ingredient if it can’t be baked into glory? This was exactly my idea when I worked on this blend with Tea Trunk. The black tea base makes it easy to brew in milk, and the delicate notes of roses, plums, peaches and cherries make it a delight to swirl into cake.

I brew the tea in milk for this cake and leave the tea leaves within – they are all perfectly edible and only help enhance the flavours. Alternately, if you have brewed this tea and have leftover, you can also simply reheat with a touch of milk and let cool down before swirling into the cake.

This cake is a delicate kind that is to be had at tea time or for an indulgent breakfast. Slices of this is a perfect addition to your three-tier stand, and may I say, super easy on the eyes!

Buy Plum + Roses Brew: here

Serves: 6  |  Prep Time: 1.5 hours  |  Cook Time: 25 mins


  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, soft
  • ½ cup castor sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 cup milk
  • 2 tbsp Plum + Roses Brew


  • ¾ cup icing sugar
  • 2-4 tbsp milk
  • pink food colouring 


  • Warm the milk and add the tea and let it brew for at least an hour, if not overnight
  • Preheat the oven to 200C and grease and flour a medium loaf tin
  • Whisk the dry ingredients together and set aside
  • Cream the butter and sugar first until light and fluffy
  • Add the eggs, vanilla and milk with the tea leaves into the batter and whisk for another few minutes
  • Then gently combine the dry ingredients and remove any lumps
  • Pour the batter into the tin and bake for 25 minutes
  • Remove when the skewer comes out clean and let cool completely before glazing 


  • Whisk the icing sugar with milk until you achieve desired consistency
  • Add the colouring and mix
  • Pour the glaze over the cake

Recipe by Kitchen Therapy