Rosehip and Cardamom Cake

Rosehip and Cardamom Cake Rezept

Zutaten

  • 175 unsalted butter, at room temperature 
  • 175 golden caster sugar, plus a little extra for sprinkling 
  • 3   large eggs 
  • 175 self raising flour, sifted 
  •     ½ tsp baking powder 
  • 200 Rosa Rugosa rosehips, shelled, as above 
  •     Zest and juice of 2 oranges 
  • 15-20   cardamom pods, according to taste 

Zubereitung

0 Minuten
ganz einfach
1.
For this recipe, we’ll be adding juicy rosehips to the cake itself, which means that we need to use the large hips of the Rosa Rugosa, or Chinese Rose. Often used in municipal planting schemes, the utilitarian nature of this plant belies both its beautiful flowers and its large hips, often bigger than cherry tomatoes. To remove the furry seeds from the hips simply top and tail them, freeze overnight, then slice in half and pop the seeds out. You’ll be left with two halves of the jewel-coloured hips which hold their shape well
2.
Set your oven to 160c, then grease and line a 900g loaf tin with baking paper
3.
Using the end of a rolling pin, crack the cardamom pods and remove the seeds from the shells. Set the seed to one side. Reserve the shells
4.
Simmer the rosehips lightly in the orange juice for 5 minutes in a small pan, adding the cardamom shells too. Turn off the heat, and leave to cool. Cut the rosehips into quarters
5.
In a mixing bowl, cream together the butter and sugar with the orange zest and cardamom seeds until fluffy. Then gradually add the eggs, including a drift of flour with the last of the eggs to prevent the mixture from curdling. Then fold in the rest of the flour, with the baking powder, a little at a time
6.
Take half the rosehips and fold them evenly into the mixture. Spoon the mixture into the tin; if any of the hips are above the surface, push them down gently
7.
Bake the cake for about 45 minutes until a skewer pushed into it comes out cleanly. Then scatter the rest of the rosehips over the cake. Removing the cardamom shells from the orange juice and add that too, with a final sprinkle of sugar over the top of the cake. Pop into the oven for another 5 minutes or so

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Foto: Wolf, Nadine

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