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
Ingredients
- 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
Glaze:
- ¾ cup icing sugar
- 2-4 tbsp milk
- pink food colouring
Method
- 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
Glaze:
- 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