Apricot Polenta Cake - Crazy Jack

Ingredients

• Prep: 20 minutes
• Cook: 55 minutes – 1 hour
• Serves 8-10
• 200g Crazy Jack Organic Traditional Dried Apricots
• 1 tsp rose water
• 225g butter, softened
• 225g caster sugar
• 3 medium eggs
• 150g polenta
• 50g plain flour
• 100g Crazy Jack Organic Ground Almonds
• 2 tsp baking powder
• 2 tbsp Crazy Jack Organic Agave Syrup
• 25g Crazy Jack Organic Pine Nuts, toasted
• 1 tsp dried edible rose petals
• Crazy Jack tip
• Great served warm with clotted cream as a dessert. Keep in an airtight container for 2-3 days.