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1
Preheat the oven to 180C, fan oven 160C, Gas Mark 4.
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2
For the traybake, grease a deep 9x13 rectangular baking tin and line with a strip of parchment paper, leaving about a 2-inch overhang along the long sides.
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3
This will make removing the cake a lot easier later on.
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4
For the sponge mixture, place the butter and sugar into a large bowl and using an electric mixer beat until light and fluffy, for about five minutes.
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5
Mix in the vanilla extract and then one at a time beat in the eggs, beating each egg until fully combined before adding the next.
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6
Mix the flour and baking powder together and then in three additions add to the egg mixture, mixing until just combined.
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7
Add the milk and mix to combine.
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8
Scrape the batter into the prepared tin and spread into an even layer.
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9
Scatter over the berries and berry granola and bake in the preheated oven for about 40 minutes until golden brown, or when a toothpick inserted into the middle of the sponge comes out clean.
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10
Allow the cake to cool in the tin before drizzling with the rosehip syrup.
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11
If you want to add a bit of decoration to the traybake you can mix 75g icing sugar with the juice of 1/2 lemon, until you have a smooth, just pourable mixture.
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12
You can also add a couple of teaspoons of rosehip syrup to this if you like.
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13
Drizzle over the sponge to give a lovely finish to the cake.
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14
To make the rosehip syrup (makes about 2 litres, reduce the ingredients as appropriate for your needs): place 2 litres of the water into a large saucepan and bring to the boil.
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15
Whilst coming to temperature, roughly chop the rosehips.
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16
This can be done by hand or in a food processor.
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17
When the water is at a boil, add the rosehips to the pan and bring back to the boil.
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18
Reduce the heat and simmer for 15 minutes.
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19
Remove the pan from the heat and cover, allowing to infuse for half an hour.
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20
Line a colander with muslin and place over a large bowl.
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21
Pour the rosehip mixture into the muslin and allow to drain for an hour.
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22
Bring one litre of water to the boil and add in the rosehip pulp from the colander, bringing back to the boil and then simmering for another 15 minutes.
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23
Remove from the heat and again allow to infuse for half an hour before pouring back into the colander to drain.
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24
Once all the liquid has drained through, discard the pulp.
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25
Pour the rosehip liquid into the pan along with the sugar and bring to the boil, then reduce the heat slightly and boil gently for about 5-10 minutes until reduced and syrupy.
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26
Pour the syrup into sterilised bottles and seal.
