• 175g SR flour
  • 175g sugar
  • 175g butter
  • tsp baking powder
  • 3 eggs
  • ground hogweed seeds
  • handful of rosehips (carefully deseeded)
  • zest of and juice of an orange
  • butter
  • icing sugar
  • Rose syrup


  1. Make sure you have carefully removed the itchy seeds of the rosehips before using (larger Japanese Rosa Rugosa hips are better for this).
    Chop and soak in a pan of gently heating orange juice and zest to infuse flavours. Leave to cool.
  2. Next make your cake – mix flour, butter, sugar and baking powder together and add hogweed spice mix to taste. Then add the orange juice
    and rosehips (save a few rosehips for decoration).
  3. Pour into two spring release cake tins and cook for around 40mins on 180ªC until skewer comes out clean.
  4. Make butter cream filling by mixing butter and icing sugar and a splash of rosehip syrup.
  5. Fill cake with butter cream and jam and sandwich together. Decorate with a dusting of icing sugar, additional rosehips and hogweed seeds.