The older I get, the less surprised I am at how things turn out.

This week I missed out on an opportunity I had been very excited about.  A project that encapsulated all the things I enjoy creating and sharing on my blog.  But, unfortunately, it was not to be.  I am a very conservative person by nature, so if I were prepared to take a longer term gamble, things may have played out differently.  Maybe.  Who knows?

But as I reflected on the loss, I was reminded of what I have.  For what I am thoroughly grateful.  My family.  My health.  My home.   I was prompted to remember what is important in life, my priorities, and what defines me.  And although baking is a blissful, sweet part of my life, it is by no means my entire life (even though at times it feels like that when I am up to my elbows in batter, bowls and beaters!).

It was nice to be reminded of that.

Now I think it is time for a lovely cup of tea, and a slice of this cake, no?

{ Plum and white rose tea cake } Original recipe by Julia @ Mélanger

I think there is something comforting about a simple teacake topped with fruit.  With blood plums in season, I looked for inspiration in my pantry for happy flavour partner.  I bypassed the popular cardamom (preferring to save that for my Scandinavian adventures), and landed on the floral scent of rose.  In particular, from some white rose tea.  I simply infused the milk for 10 minutes with this fragrant tea, to add a subtle perfume to the entire cake.  A delicious combination with the sweet plums.

* Ingredients *
175g butter
1 cup caster sugar
3 eggs
2 cups plain flour
2 teaspoons baking powder
¼ cup milk
1 tablespoon white rose tea
4 blood plums, halved and stone removed

* Directions *
In a small saucepan, heat the milk and white rose tea until bubbles appear around the edge.  Remove from the heat and allow to infuse for 10 minutes.  Then strain and set aside.  In the meantime, preheat the oven to 180C.  In a mixing bowl, beat together the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the bowl down between additions if necessary.  Sift together the flour and baking powder, and add half of the flour to the batter.  Then add the cooled milk.  Then add the remaining flour to just incorporate it into the batter.  Pour the batter into a greased 23cm springform tin.  Arrange the prepared plums on top, and bake for 30-40 minutes or until a skewer comes out clean from the centre of the cake.

Serves 10