Rosehip and cardamom cake

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
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.

Other rosehip recipes from our Sept/Oct 2014 issue:

• Rosehip muffins
• Rosehip fruit leathers
• Rosehip marmalade