Wash, clean and halve the rosehips and remove the seeds. Break open cardamom capsules and remove seeds. Wash oranges hot, rub dry and grate peel thinly. Halve fruits and squeeze juice. Bring the rosehip pulp and orange juice to the boil and simmer for about 5 minutes. Flavour with cardamom husks. Pour into a sieve, catch the juice and remove the cardamom wrappers
Cream butter, 175 g sugar, salt, cardamom and orange peel with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in by the spoonful. Fold in half of the rosehips and put the dough into a greased, flour-spreaded box form (1 litre capacity)
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out the cake, let it rest for about 10 minutes and turn out of the tin. Spread the remaining rosehips on the cake and sprinkle with orange juice. Sprinkle with 2 tbsp. sugar
Fig. 02-04: Dust with icing sugar
Waiting time approx. 10 minutes