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 your tin of Plum + Roses Brew: here PHOTO CREDITS: The Kitchen Trail The Recipe Serves 6 Ingredients 1 1/2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup butter, soft 1/2 cup castor sugar 2 eggs 2 tsp vanilla essence 1 cup milk 2 tbsp Plum + Roses Brew Icing: 3/4 cup icing sugar 2-4 tbsp milk pink food colouring Instructions 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 glazin Icing: Whisk the icing sugar with milk until you achieve desired consistency Add the colouring and mix Pour the glaze over the cake