A not-quite-Beltane Cake! (Rosehip Yogurt Cake with Lime Icing)

The weather in Scotland at the moment is pretty wretched, to say the least – dreich! Which is somewhat disappointing given we’ve just hit the Beltane festival (http://en.wikipedia.org/wiki/Beltane), traditionally marking the triumph of Spring over the Winter. I’m sure that’s a very mangled understanding of the actual meaning, and no doubt I’ll get a telling off from my Beltane Fire Festival friends, but all I know is a lot of folk head up onto Carlton Hill in Edinburgh, either carrying flaming torches or vast amounts of body paint and not a lot else! It’s a beautifully choreographed and costumed event, and if you ever find yourself in Edinburgh in early May, it is well worth trying to see it.

However spectacular the festival, however, it has not brought us any better weather sadly. So, I’m doing my own version in cake form! A kind of anti-rain dance, as it were. Rosehip Yogurt Cake with Lime Icing.

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The basic yogurt cake is from The Smitten Kitchen (http://smittenkitchen.com/2010/04/lime-yogurt-cake-with-blackberry-sauce/), and I have simply replaced the lime juice and zest in the cake with 80g of Rosehip Syrup and a few drops of orange oil, and then iced the cake with a lime icing. Nowt fancy. But my goodness it tastes of Spring! The Rose flavour is very delicate, so if you want a more distinct flavour then use more of the syrup. The additional sugar from the syrup will give the cake a slightly chewier ‘crust’.

1 cup plain yogurt (I use low fat)
1/3 cup vegetable oil (I used ground nut oil)
1 cup caster sugar
80g Rose Hip Syrup
2 eggs
1 2/3 cups plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter, and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, rosehip syrup. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Rosehip syrup is a bit difficult to come by, unless you make your own. I never remember to gather the rosehips in time, but fortunately Lakeland Plastics, purveyors of *everything* kitchen, have this: http://www.lakeland.co.uk/10562/Atkins-and-Potts-Rosehip-Syrup.

And I have just now remembered that we have a bottle of violet syrup kicking around, which I think would work very well in a yogurt cake with a vanilla cream icing, or a lemon icing perhaps.

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