Apple cake with rosehip jam

Apple cake with rosehip jam

Scandinavian Baking
16–18 pieces
Columbus Leth

Just as the rosehip season ends and I have finished making all my rosehip jam and other preserves, the apple season starts. I love everything with rosehips and apples; it's an excellent combination. Don’t be daunted by picking and rinsing rosehips, it’s therapeutic!


Quantity Ingredient
300g butter, plus more for the tin
600g caster sugar
6 eggs
300g plain flour
2 teaspoons baking powder
1kg cox’s orange pippin or other tart apples
1/2 teaspoon ground cardamom
75g flaked almonds
100g rosehip or apricot jam


  1. Preheat the oven to 180°C. Butter a 40 x 30cm baking tin and line the base with baking parchment.
  2. Cream the butter and 500g of the sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour and baking powder and mix just until combined. Pour the cake batter into the prepared tin.
  3. Core the apples and cut them into wedges; put into a bowl. Mix the remaining 100g of sugar with the cardamom and mix into the apples. Place the apples on top of the cake batter, lightly pressing them in, and sprinkle with the almonds. Bake for 45 minutes.
  4. Meanwhile, in a saucepan set over a low heat, melt the jam, with 2–3 tbsp of water if it is very thick, stirring until it melts. Remove the cake from the oven, spread the melted jam evenly on top, then bake for five to 10 minutes more, or until a skewer inserted into the middle of the cake emerges clean.
  5. Leave in the tin to cool. Serve warm with crème fraîche.
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