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Spiced Crab Apple and Rosehip Cake

Dutch Apple Cake has long been a favourite in my family- the moment it emerges from the oven we'll rush to the kitchen, like a group of seagulls descending on a discarded chip!
We've given this family classic a foraged twist with the addition of crab apple and rosehip, and it's mouth-wateringly delicious. Definitely a must bake!
Course Dessert


  • 3 Cups Crab Apple Slices, Cored
  • 1 tsp Crab Apple Slices, Cored
  • 2 tsp Nutmeg
  • 3 Cardamom Pods
  • 2 tsp Cinnamon
  • 4 tbsp Rosehip Syrup
  • 1 Cup Sugar
  • 2/3 Cups Butter
  • 1 Cup Crab Apple Puree
  • 2 Cups Self Raising Flour
  • 1 Pinch Salt


  • Grab a large bowl and pop in your chopped crab apples, rosehip syrup and half of your spices. Give it a good stir and leave to marinate for at least an hour.
  • Preheat the oven to 180 Degrees C
  • Add your apple puree a tablespoon at a time and mix well.
  • Slowly pour in your flour, salt and remaining spices, beating well until smooth.
  • Pour into a greased pan and pop in your crab apple slices. This is the time to get creative! You can arrange them on top, or push them in vertically. The choice is yours!
  • Pop in the oven and bake for 1.5- 2 hours. Serve warm with ice cream, or cold with a comforting cuppa.