|courgette, cardamon and rosehip cake|
It's time for a bit more baking I feel. Inspired by the welcome return of The Great British Bake Off and my love of cardamom, rosehip and seasonal courgettes it was time to put these flavours together in a big cake. I am all for a bit of kitchen flavour experimentation and being creative in your cooking. Recipes for me are only the starting point - it's much more fun to play around with flavours and add your own twist.
Carrot cake has always been a family favourite and courgette cake is a close relative, and although it's been around for ages, is new to my baking repertoire. The courgette acts in a similar way to carrot; adding moisture and sweetness to the cake, and works really well with the fragrant cardamon and rosehip syrup. The mascarpone icing is the perfect topping and completes this cake - the zesty orange complementing the fragrant cardamon and rose flavours.
I was sent this delicious rosehip syrup by rose café. It's packed with vitamin C, sharp and tangy with a lovely soft rose flavour. I remember my Polish gran collecting bags of rosehips to make bottles of this pink, flowery syrup that we drank as a cordial in our childhood. I wasn't a huge fan of floral flavours when I was younger but my taste buds have changed and I now often love using rosewater and orange blossom water in sweet and savoury dishes. I find there is often a sense of remembrance and nostalgia in our home comfort cooking. When I think about why I like certain flavours or ingredients I am often brought back to tastes of my childhood.
I hope you give this cake a try and let me know what you think. Your comments and thoughts are always most welcomed. Happy baking!
preparation time: 10-15 minutes
cooking time: 50-60 minutes
recipe by: chip butties and noodle soup
Courgette, cardamon and rosehip cake with mascarpone icingingredients:
200g caster sugar
- preheat the oven to 150C and grease and line a 20cm deep cake tin
- whisk the eggs, oil and sugar together until light and airy
- add the rosehip syrup, vanilla extract, orange zest and cardamon and mix
- sieve in the flour, baking powder, bicarbonate of soda and salt and fold in gently
- next stir in your grated courgette until just combined - don't over mix!
- pour the cake into your prepared tin and bake for about 45-60 minutes
- it is ready when lightly golden and a skewer comes out clean
- leave in the tin for about 5 minutes before removing to a cooling rack
- while the cake is cooling whisk up the mascarpone icing ingredients until well combined.
- when the cake is fully cooled top with the lovely mascarpone icing, cut yourself a slice and enjoy with a big mug of tea.
If you like this recipe check out my carrot, orange and caraway cake - my cross between a traditional seed cake and a carrot cake.