ROSEHIP AND CARDAMOM CAKE

ROSEHIP AND CARDAMOM CAKE

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Serves 8

200g Rosa rugosa rosehips

15-20 cardamom pods, according to taste

zest and juice of 2 oranges

175g golden caster sugar, plus extra for

sprinkling

175g unsalted butter, at room temperature

3 large eggs

175g self raising flour, sifted

½ tsp baking powder

Top and tail the rosehips, and remove seeds. Preheat the oven to 160c/gas mark 3. Grease and line a 900g loaf tin with baking paper. Using the end of a rolling pin, crack the cardamom pods open and remove the seeds from the shells. Set the seed to one side and reserve the shells.

Simmer the rosehips and cardamon shells lightly in the orange juice for 5 mins in a small pan. Turn off the heat and leave to cool. Remove the rosehips and cut into quarters.

In a mixing bowl, cream together the butter and golden caster sugar with the orange zest and cardamom seeds until fluffy. Gradually add the eggs, including a drift of flour with the last egg to prevent the mixture from curdling. Fold in the rest of the flour, with the baking powder, a little at a time.

Fold half the rosehips evenly into the mixture. Spoon the mixture into the tin. Gently push down any hips above the surface.

Bake for 45 mins until a skewer pushed into the cake comes out clean. Remove from oven and scatter the remaining rosehips over the cake. Remove the cardamom shells from the orange juice. Pour the juice, with a final sprinkle of sugar, over the top of the cake. Return to the oven for another 5 mins.

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