Apricot Almond Cake With Rosewater & Cardamom Recipe
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since
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Cooking tools:
- Springform pan
- Saucepan
- Cold heatproof surface
- Oven
- Baking parchment
- Food processor
- Spatula
- Cake tester
- Cooling rack
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Plate
- Airtight container
- Plastic wrap
- Stove
Ingredients
- 150 g dried apricots
- 250 ml cold water
- 2 cardamom pods (cracked)
- 200 g ground almonds
- 50 g fine polenta (not instant)
- 1 teaspoon baking powder (gluten-free if required)
- 150 g caster sugar
- 6 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon rose water
- nonstick cooking spray or sunflower oil, for greasing
- 2 teaspoons rose petals or 2 teaspoons apricot jam
- 1 teaspoon lemon juice
- 2 1/2 teaspoons very finely chopped pistachios
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